How to Properly Use the Stuffer to Make Sausage Links?
How to Make Homemade Sausage?
KitchenAid Metal Food Grinder Attachment with Sausage Stuffer
Sausage Stuffer Buyers’ Guide
Before doing sausage stuffing, one thing you should always keep in mind is that all the equipment and meat itself should be cold. By keeping everything cold, it is guaranteed that the fat won’t warm up and gum up the meat grinder blades and stuffer. You will need to get the casing ready at least 30 minutes beforehand, fill it with water, and thoroughly rinse it. Then chop up the meat into 1-inch pieces. Grind it until it has a chunkier texture. You will also want to add spices, mix them with meat, and mix them with hands. Then you will need to emulsify the meat after which prepare the stuffer. Apply the nozzle to the sausage stuffer and push it in. Tie the nozzle, and your sausage is ready.
Take one end of the filled sausage casing and make three links of the desired length. You will simply need to press between your thumb and forefinger and rotate it. As you do it, you will see that the casing becomes full and shiny. That is why it is important not to overfill it while stuffing. If you overfill the casing, there will be no space for twisting sausage links, and you will need to remove some out of it. When you have four sausages, tie up the twisted links between the sausages.
Undoubtedly, if you want to get a good sausage, the casing is very important in the process of making it. The natural sausage casings are made from the submucosa of the small intestine. They are the most popular and flexible casing types, which are easy to stuff. Other types of sausage casings include fibrous casings. This type is inedible but can be easily removed from the sausage when cooked. Their durability also allows tight stuffing and can be good for liverwurst, bologna, and other types of sausages. Another type is collagen casings, which are one of the most popular ones. These casings are processed and edible, unlike fibrous ones. They are produced from the collagen in cow or pig hides and bones. Many people may argue about which type of casing is the best; however, answers may vary based on the kind of sausage you want to make.
Kitchen tools price updated on 2020-01-19 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.