- Meat should be ground with the food grinder attachment and seasoned as desired before putting it into the sausage stuffer attachment.
- Prepare the casings for use (see "Casing Information" below).
- Grease the selected tube with shortening so casings will slide onto it more easily.
- Cut a 3 to 4 foot length of casing and tie a knot in one end of the casing or tie it closed with string.
Note: The ground sausage meat can be fed into the attachment before putting the casing onto the SSA tube just until it comes to the tip of the SSA tube. This will help eliminate air bubbles in the casing.
- Starting at the open casing end, slide the casing onto the stuffer tube until the knot is at the tip of the stuffer tube.
- Turn mixer on to Speed 4.
- Slowly feed "pinches" of the ground, seasoned meat into the hopper tube.
- Filling the housing full will cause the meat to "compact" in the tube and "bunch up" instead of feed into the worm gear.
- The stomper should be used for guiding the meat into the hopper tube and gently pressing small amounts into the worm gear.
- Using excessive pressure to force meat into the worm gear can cause juices to back up into the mixer causing damage.
- It takes a couple minutes for the meat to fill the worm gear and stuffer tube and begin to feed into the casing.
- Air may cause the casing to "balloon" before the meat starts feeding into it.
- The air can be released by making a small puncture in the casing with the tip of a sharp knife or toothpick.
- As the meat begins to fill the casing, hold the tied end of casing in one hand and guide the meat mixture as it fills casing.
- Do not pack the meat mixture too tightly into the casing; allow enough room to twist the sausage into smaller links and for expansion during cooking.
- As the last few inches of casing is reached, turn off the mixer and slip the casing end off the stuffer tube and tie off.
- Cut the next casing length and repeat the process until all meat is used
Natural or Synthetic Casings can be used with the sausage stuffer attachment.
- Casings should measure 21 - 23 mm in diameter for small stuffer tube.
- Casings should measure 28 - 30 mm in diameter for the large stuffer tube.
- Large stuffing tube can be used with or without casings.
Sausage prepared without casings requires a high fat content so the meat will hold its shape during cooking.
Using the large tube without casings results in a sausage link the size of breakfast sausage.
Casings can be purchased at butcher shops or by special order at grocery stores or Internet websites.
Preparing casings for use
- Soak in cold water for 30 minutes to remove excess salt.
- Rinse several times by running cold water through entire length of casing by wrapping an open end of the casing around a faucet and turning on the water – like a water balloon.
- Soak casings in water for 5 minutes to make them more pliable and easier to work with.