Name: KitchenAid Sausage Stuffer Kit, White, KSMSSA
Brand: KitchenAid
SKU: 373331866
Price: 28.27 USD
Availability: InStock
Rating: 2.3 (63 reviews)

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KitchenAid Sausage Stuffer Kit, White, KSMSSA

<ul>   <li>3/8" stuffing tube for breakfast and other smaller sausages.</li>   <li>5/8" stuffing tube for larger varieties, such as Bratwurst, Italian or Polish Sausage.</li>   <li>Both tubes are top rack dishwasher safe.</li>   <li>Model KSMSSA includes (1) Small (3/8") Sausage Stuffer Tube, Large (5/8") Sausage Stuffer Tube</li>  </ul>

Create homemade sausage with ease using the power of your KitchenAid Stand Mixer* and Food Grinder.** Combine your choice of ingredients and process them through the grinder and stuffing tube to create everything from small breakfast sausage links to large Italian sausages. This Sausage Stuffer Kit includes a small and large sausage stuffing tube designed to work with and attach to the KitchenAid Food Grinder Attachment. * sold separately. ** model KSMFGA sold separately.

Brand

Manufacturer Part Number

Manufacturer

Assembled Product Weight

Color

Assembled Product Dimensions (L x W x H)

WARNING - California Proposition 65

State Chemical Disclosure

title_shipToHome_oneday_delivery

Casing

Plunger

Design

Attachment

Sausage

Usefulness

Price

Ease Of Use

Grinder

Useful

I read all the reviews of this product and was really worried it would not work properly.  WRONG.  

I never made sausage before.  In fact I had never even used a meat grinder before.  I looked at numerous videos of sausage making before I tried for the first time and paid attention to 1) keeping the meat cold, 2) not trying to force the meat down the feeder - let gravity and the machine do the job, and 3) greasing the horn before putting the casings on it.

Neither the grinding or the stuffing is lightning fast.  You have to have patience.  Don't try to push the meat down the feeder too hard and do not set your speed too high (I used #1).  It will all get there and you do not have to watch it every moment, especially during the grinding process.  It was actually pretty easy.  Just keep putting your meat back in the fridge to keep it cold between loads on the feeder tray. I added my spices after the first grind, put the meat through again on fine and then fried up a sample to test for taste.

I did not need a second pair of hands to deal with the link as it came off the stuffer.  If you keep the machine on low, the sausage will not come out so fast that you can't control the fill.  No problem at all with air in the casing.

I made 5# of Italian last night and 5# of breakfast this morning.  As I said, I never did this before and it was EASY.  (Except for turning it into links.  It was hard to get them the same size but that is user error, not the KitchenAid.  I need some experience under my belt to get better at it.)

First Time Sausage Maker Success

kitchenaid.com

I must admit, I was a little leery about buying this attachment after reading all of the bad reviews. But, one of my main reasons for buying the Kitchenaid Artisan Mixer, besides baking of course, was to get the meat grinder and sausage stuffer attachment, so I could make home made kielbasa like my mom used to. I can't understand why these other reviewers had so many problems. I grew up helping my mom and dad make sausage, so I pretty much knew what I was doing. I didn't have any problems with air bubbles, and the plunger from the meat grinder worked fine to help push the meat through to stuff it. A full size casing fit onto the stuffer just fine, of course you have to bunch it up, but it fit. The end result was perfect kielbasa, and I'm proud to be able to carry on my mom and dad's legacy.

No problems for me!

I made my first sausage ever with this today and had no problems.  The price is right.  I didn't have any issues with cracks or any physical issues.  This was my first time making sausage and we made 3 pounds.  I would say that any issues I had with air bubbles came from being new to this skill, rather than any problems with the equipment, with some practice, I was able to prevent air bubbles. I found it a little difficult to work the meat through the grinder tray and pull the sausage at the same time.  But with some practice, I was able to do both tasks by myself.  I would recommend this.  For the price, you can't really go wrong.

First Time Sausage Maker

Received it as a gift.  First time ever attempting to make my own sausages.  I cubed the meat, put it in the freezer for a 1/2 hr,  then ran it through the grinder,  then mixed in herbs and seasonings.  Then put it back in the freezer for another 1/2 hr to stiffen it up again.  I then ran it through the grinder into the prepared natural casing.  I had to work it a bit the fill the casing evenly and push out a little air here and there.  But I thought it went pretty smoothly considering it was the first time I used this thing.   There was one thing that i didn't like but it wasn't a gamechanger.  The grinder got a little warm after running it for a while.  I put it in the freezer with the meat before grinding/stuffing the second round.  As long as the meat was cold enough to start with,  it never got too warm by the time I got into the casing.   I'm no Abe Froman,  but I think the negative reviews were due to user error or too high of expectations....  I thought this unit worked rather well,  especially for the price.   Just don't expect to crank out 100 sausages an hour.

worked great for me.... first timer

Works good but My first one developed a crack on the side by the metal housing that goes in machine after a couple of years of  use  I bought another and after 1.5 to 2 yrs this one cracked worse by the metal also but on top Not sure if plastics are not made good or what but I will probably be trying the steel one this time.

Don't last

saurbcl

I bought this product less than a month ago and the first time trying to use the 5/8 sausage stuffer it broke I had to throw out whole deal with sausage before I even realized that the piece of crack and little Parts have gone into my sausage, don't get me wrong I love my KitchenAid and most of my attachments however this one was quite a disappointment to say the least on top of the cost of the food. And even though I have quite a few attachments I am very skeptical about buying the few more than I wanted due to this.

First time using and it broke

jayam

I have been making sausage for 40 years and decided the heavy cast machinery were getting just to heavy to deal with so I purchased the kitchenaid sausage stuffer kit. The design of the plunger is sheer incompetence and would most certainly have failed any real sausage making testing!  Who makes a plunger that is quartered and hollow, too small in diameter causing a large gap for the sausage to back up all the way to the handle. It's absolutely useless.  Start by sending your customers a real plunger!  Which by the way, a solid black plunger is used in your videos???

Plunger FAIL

It can be done. With some youtube research and a lot of stubborn determination, I made about 2 dozen satisfying-looking sausages. The other reviewers are largely correct, however - it's not very good.

I can attest to the meat-grinding potential of attachment. It does a fine job cutting pork, with which I've had significant trouble in the past due to its high fat content. Though the blade is prone to getting choked up on the gristle, I was able to get through 14 pounds of pork shoulder with only one stop to remove excess fat. I recommend following the 1-inch cube guide lines more or less, however, because a longer strand of meat, while within the capacity of the grinder, doesn't do well with the worm and causes excess strain on the mixer. 1.5 x 1.5 inch squares worked fine for me.

Then there's the sausage stuffer. With all that ground pork, I went out and bought the horn (they're sold separately at our local Fred Meyer) and followed the instructions to the T. This would be a great sausage maker for a proctology student, because I was basically stuffing the intestines by hand.

I think that the problem isn't with the horn being plastic, though. With the ring screwed on completely, I had no meat-leakage and no air getting in through the seal. The real problem with this is that the worm was definitively designed to grind cohesive meat, not push deconstructed granules. The worm has a significant-enough gap between it and the wall of the chamber that as it tries to push the meat forward, it squelches backward over the screw and makes no progress. The only way to get it to go forward is to pressurize the the meat from behind by pressing more into the chamber from above.

Here's where everyone is running into air. The push-bar/ring-loosener combo that comes with it is also designed for the grinder. While it serves its purpose well there, it was also given a nice gap around the sides, so it would be easy to use to push meat and vegetables with. That gap is where all the meat squirts up from, because in order to push a (practical) liquid, you need a seal. You won't find it here. The result is that when you pull up on your plunger, you create a large vacuum that the freshly squelched meat falls back on, making an air pocket. This gets into your sausage casing and you start over or struggle through to the end.

I won't recommend the procedure, but I followed a how-to-sausage video online which was titled "How to Make Homemade Sausage" by food farmer earth (I'm not affiliated, but I am grateful. I thumbs-upped it). In the video, the guy conveniently used this same system. His technique, and the one I followed, was to forgo the plunger and push the meat in by hand. The tunnel to the worm is long enough your fingers can't get in there, but I used three fingers at once anyway to be certain of my safety and to get enough pressure to move the sausage. What you're doing is essentially pressing the meat by hand through a long funnel into a casing. If you're careful, you get little or no air this way. My best was about 3 feet of sausage before air got in.

If you keep the air that gets in up at the horn, you can largely keep it out of your sausage. Poke holes in the links when you're all done to release any air you missed, and the spin it a little more to tighten it. Also, if you're doing multiple flavors like I did, I'd recommend a drop of food coloring on the end of one flavor to signal when the last of it has come out Slap the next flavor on top and keep forcing it through. That way you don't have to start this grueling process over from the beginning, since you already have a chamber-full of meat with no air in it. Oh, yeah, and you can get WAY more than "3 or 4 feet" of casing on there effectively.

TL;DR It's a good enough grinder for even fatty pork almost-warm meats, but the sausage stuffer horn was a nice afterthought that they didn't modify the grinder to work with it at all. Grinder: B+/A-, Stuffer: 60% D

Still Reading Because I'm Enraptured: Tomorrow I plan to grind the next 12 two pork shoulders (there was quite a sale) but instead of using the mixer, I'll poke the horn though a gallon ziploc bag, fill it with meat, and squirt it into the casing like it was frosting. That'll be a whole lot easier on my hands, back and feet, I think.

Possible, just like herding cats.

grosska

Doesn't do anything to assist with stuffing sausages. I have to push down so hard on the plunger for a long time to fill one casing, like it's only the pressure of me pushing the meat through and not the machine helping.

Just is not a sausage stuffer.

KitchenAid Sausage Stuffer Kit, White, KSMSSA

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