Dan Cassaro
New member
After years of thinking about it, I finally bought the food grinder and stuffer for the KitchenAid stand mixer. For our first attempt, I used the sweet Italian sausage recipe from Ruhlman's book.
Grinding went very well, but we had a few snags while stuffing. I see now why folks don't like the KA stuffer, and recommend a dedicated unit for doing this.
Even so, we managed to get all 5lbs cased, and I just sauteed a few links, for our initial taste test. I cooked them to 150, and they carried over to about 155.
Now, this may sound strange, but on first bite, I wasn't sure I liked it. The flavor was completely different than store sausages. The meat flavors really came through, and the herbs were much more pronounced. A few bites later, I realized that I have been eating who-knows-with-what stuffed sausages, and that THIS is what a real sausage tastes like. The family each had a bite, and, needless to say, sausages for dinner tomorrow!
Thank to all on these forums for sharing what you know... I'm kicking myself for waiting so long to try this!
Dan
Grinding went very well, but we had a few snags while stuffing. I see now why folks don't like the KA stuffer, and recommend a dedicated unit for doing this.
Even so, we managed to get all 5lbs cased, and I just sauteed a few links, for our initial taste test. I cooked them to 150, and they carried over to about 155.
Now, this may sound strange, but on first bite, I wasn't sure I liked it. The flavor was completely different than store sausages. The meat flavors really came through, and the herbs were much more pronounced. A few bites later, I realized that I have been eating who-knows-with-what stuffed sausages, and that THIS is what a real sausage tastes like. The family each had a bite, and, needless to say, sausages for dinner tomorrow!
Thank to all on these forums for sharing what you know... I'm kicking myself for waiting so long to try this!
Dan