I’ve made sausage a fewl times but always as bulk and never stuffed into casings. Several folks on the forums and blogs I read are real sausage makers and I drool every time I see it. Awhile back, I bought a grinder attachment for the Kitchen Aid mixer that allows me to grind small meat batches myself. I’d still been debating about buying a good stuffer but was reluctant to buy one until I knew I wanted to do this, then I saw Mister Meatball using a stuffer attachment for his mixer to do it.
So I decided for the $15 cost of the stuffer attachment, I could take the plunge and give it a try knowing it would be more difficult as the auger feed must be kept full to avoid air pockets. I figured this would allow me to give it a try, see if I enjoy doing it and see if I like the product, knowing I can get better equipment later.
I like the Czech sausage I’ve made in the past, and the folks I get the spices from, stuff theirs and I assume since they add curing salt, they also smoke it. So for this batch, I used 4½ # each of venison and ground pork – since the venison was already ground, I just bought some ground pork from the local market. It’s the meat they make their breakfast sausage from and is fattier than just a ground pork butt. I’m not a meat expert but I believe I can tell the venison from the pork.
Mixed again, added the remaining ingredients and mixed once more.
For the breakfast sausage, I had 3 ½ # of meat left and used the same spices as they use where I bought the meat.
Your Sausage Source , put them in water and soaked overnight in the fridge. When ready to stuff, I flushed in cold water. Mister Meatball has a good pictorial step-by-step on his blog but here's my set up ready to go.
And the third and fourth casings went well, but we managed to let air get in during the second casing and that’s it on the right – it was breakfast the next day.
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