How to Make Sausage like a PRO With a Kitchen Aid

How to Make Sausage like a PRO With a Kitchen Aid | Celebrate Sausage S03E08

Рет қаралды 199,822

Жыл бұрын

Today I'm going to show you how to make sausage like a pro using your kitchen aid grinder attachment.
Be sure to check out Petra Tools Battery operated backpack sprayers: tinyurl.com/y5j426fs
Use the coupon Code 2GUYS for $15 bucks off your order!
You can find a printable recipe and the detailed tips here: twoguysandacooler.com/how-to-...
I feel obligated to tell you that using a grinder attachment (albeit an affordable option), is possibly the worst option for making sausages. It is VERY difficult to make great sausages with this unit. I will post the link of the one I used but my advice here would be to save your money and get a small grinder and a small, dedicated sausage stuffer. You will thank me later!!
Kitchen Aid 6qt: amzn.to/3SO81an
Kitchen Aid Grinder Attachment: amzn.to/3SIkQCO
When you are ready to step up your game here's some Sausage stuffers and Grinders that are quality machines and worth the money (also you can use the coupon code 2GUYS10 for a discount off your order)
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tinyurl.com/5fduym8t
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Kamado Ceramic Grill: grillagrills.pxf.io/kjrkWx
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Пікірлер: 173

@2guysandacooler Жыл бұрын

Be sure to check out Petra Tools Battery operated backpack sprayers: tinyurl.com/y5j426fs Use the coupon Code 2GUYS for $15 bucks off your order!

@dhansel4835 9 ай бұрын

Growing up we used to use a hand crank sausage stuffer. The kitchen table would have about 40 lbs of meat that my dad would put seasoning on it. He would fry a patty up on the stove to see if it needed any more salt or pepper.. We had a big smoke house which we put the sausage in overnight and had a fire outside the smokehouse and vented inside so it would get that mesquite or oak wood smell. It sure would smell good. We would end up with about 80 lbs of smoked sausage. Everything on the farm was organic and we did not know it, all natural. Now you pay a premium in the stores for that.

@Dina_tankar_mina_ord 10 ай бұрын

Who the hell need to pay for expensive classes when you can sit and follow along with ease on this channel. Thank you for this awesome upload.

@jimseviltwin1 Жыл бұрын

I just wanted to say this video had made my sausage making a success. Also, the next time that you use your KA grinder, rather than cut your meat into cubes, experiment by cutting it into 1” by 1” long strips. This really cuts down on the knife time, and allows you to arrange the meat on the rack for more uniform chilling ( I’ve been placing the strips on a cookie cooling rack with a tray beneath it; this further aids in uniform chilling ). The chilled meat feeds a lot quicker into the grinder in strip form, just make sure they are not too big for the chute. Again, thanks for the guidance!

@claudiaoctavia6340 Жыл бұрын

another tip, take out the blades for the stuffing step. just use the horn and auger

@markchabot3684 Жыл бұрын

Not being able to afford a dedicated grinder and stuffer this is a god send. Thank you.

@lenlemaic7849 Жыл бұрын

Lots of respect for your clear and precise presentation.Your energy and passion is inspiring. Thank you.

@lilpixie25 Жыл бұрын

This is an amazing vid! I’ve watched for a month now and I’m always wondering how I could actually make sausages myself without buying a bunch of equip., and now I can! I rly appreciate the attention to detail in the explanation, thank you!

@dmfk81 Жыл бұрын

I decided to make sausage the other day. This video was excellent and extremely helpful with my current set up. Appreciate your style and energy.

@marktoldgardengnome4110 Жыл бұрын

We started off small and worked our way up to a Weston #8 grinder and a 5 pound LEM hand crank stuffer. Plenty big enough to grind and stuff 5-10lbs of sausage, or 4, 2.5lb summer sausages. So, they really only get used every 2 months, or when we are getting low. Last year our little Weston ground up 150 lbs of Moose burger over 3 days. It only took that long because of freezer space was limited in regards to not stacking packages until frozen. It never skipped a beat. Great video Eric

@mesrws5471 8 ай бұрын

I've read bad reviews for Kitchen Aid grinders, but let me tell you, if you follow these instructions and recommendations everything is a breeze. Thanks for setting the record straight!

@gauthren 9 ай бұрын

Making my first batch of sausage tonight. I picked up the KA grinder attachment and wanted to try my hand at this. So far, the grinding went well. I ground yesterday and left overnight with the curing salt. Seasoned, chilled and ground on a smaller plate today. Back into the fridge to keep it cool while I figure out the stuffing part. These videos have really helped me along. One tip I've found on top of everything you've already said, is to make sure you have everything ready to go! Things happen a bit faster than you expect and you don't want to be standing around waiting for something to be done while your meat and your attachment are warming up. In my case, it was struggling to keep up with feeding the machine since all my meat was clumped together. Tonight it's waiting on the cheese to be cubed so I could mix it in. Lesson learned!

@markplows2198 Жыл бұрын

Thanks very much for this video. I have only made a few batches of sausages but have had problems each time with smearing the fat. Big surprise it usually seems to happen when stuffing. Your recommendations for stuffing are especially helpful. Thanks again for all your content, but especially this video. Have a good day.

@leahtiferetrabinovitz6518 Жыл бұрын

this is how we started when we found your channel Eric! Thank you!

@crawdaddct Жыл бұрын

Great video. The way I made sausage for a long time. Best thing I ever did was buy a dedicated stuffer. Life is so much easier. 😊

@jimseviltwin1 Жыл бұрын

Much thanks for the level of detail ! emphasizing the temperature of the meat is a game changer.

@gs637 Жыл бұрын

Good stuff! These are the basics that always matters, and make a big difference.

@CarlDRocco 9 ай бұрын

Wow, what a great video! So many good tips that I would never have considered. Thank You!

@jimnunneley4609 Жыл бұрын

Great video with thorough explanation of each step to successful sausage making!

@melissaz.6832 2 ай бұрын

Thank you for posting this top-notch How-to video with great tips, links and explanation of equipment! I’ve always wished I had the meat grinder and sausage maker attachments for my Kitchenaid. But now I’m rethinking this. I appreciate your suggestions.

@ZenaHerbert Жыл бұрын

Really helpful, thank you. Happy New Year!

@mohameddemerdash7172 Жыл бұрын

Following you guys from Cairo, Egypt I really appreciate your content. Inspiring indeed. You guys rock 👍

@2guysandacooler Жыл бұрын

Thanks for watching!

@gregwaters944 Жыл бұрын

Great tutorial on how to make sausage, wish this was around when I first started making sausage.

@Wi11duhbea5t Жыл бұрын

Awsome video I did one batch of sausage in my kitchen ad and the next weekend I went out and bought a stuffer so much more easier

@ElSenorBbq Жыл бұрын

I used the kitchenaid to make sausages for quite some time. My only gripe was the plunger creating a vacuum when pulling it out to stuff more meat. Other than that, it did what it needed!

@trwsandford 5 ай бұрын

Excellent tips on the cube size, and temperature awareness! Subscribed!

@vmitchinson Жыл бұрын

If you are shopping for the grinder, do not buy the plastic one. I did and when I put it into the freezer, the plastic cracked around the metal mount. Buy the all metal one that is cast iron or stainless. When I cracked my plastic, I got lucky and found a #12 grinder for 99.00CAD. It works 10 X better then the kitchen aid grinder. I love my Kitchen aid pro. I have the all metal grinder, small bowl complete with wisk, ice cream maker, pasta maker, and several up grades to the beater attachments.

@larrygodbold3017 Жыл бұрын

Thanks for the advice. I just jumped into sausage making without much knowledge. One thing I found easier was to put the Kitchenaid into my kitchen sink, it lowers the stuffing horn as you say and it also lowers how high I have to reach to put meat into the stuffing attachment. I didn't know about mixing, thanks. t know about mi

@danravenna2974 Жыл бұрын

There are some good tips there. Thank you!

@McGieHomesteadAdventures Жыл бұрын

Really great video! This will help a lot of people!❤

@2guysandacooler Жыл бұрын

I hope so!

@kevinc2683 5 ай бұрын

Eric, this is a multiple part question. First hardware, we have a Kitchen Aid 590 Mixer which is rated at 6 Qt. My thought was use this for making Sweet or Mild Italian sausage. First time using 5 pounds of pork. I didn’t see you doing Sweet Italian but the Supreme sausage would work and just remove some of the ingredients. I asked our butcher about Sausage making some time back and he suggested adding ice cubes when grinding. Next would be meat. We have a German market outside of the city of Baltimore and I asked about what type of pig do they used. Their answer was pig. I came across a few clips and they were using Berkshire pigs for various cuts like roasts, or chops. We have farms in the area and 15 minutes away was a farmer that raised you guested it Berkshire pigs. We purchased two thick cut cops and I smoked them. That was the best chops I had. So, have you tried different types of pigs or hogs when making sausage. Thanks, Kevin

@judichristopher4604 Жыл бұрын

EXCELLENT VIDEO... Thank you for sharing this...

@MarkRichie Жыл бұрын

Those are the tools I am working with now so this was super helpful.

@crisc9280 Жыл бұрын

Great video. Thanks for the tips

@ihorveremieiev4018 4 сағат бұрын

Thank you. It's delicious!!!

@barnardq Жыл бұрын

Thanks for this episode. Following you from Kampala, Uganda. In the next one, try out a locally made sausage from Central Kenya commonly referred to as Mutura. The traditional one is quite something.

@marianosantopinto 8 ай бұрын

excellent work

@SleeperBBQ Жыл бұрын

Nice job Eric enjoyed

@SandraGagliotti 4 ай бұрын

That looks delicious!

@-OICU812- Жыл бұрын

Great tips! Loved the video!

@2guysandacooler Жыл бұрын

Glad it was helpful!

@GAbriarman Жыл бұрын

Thanks for the information. enjoyed your video.

@jimlee5626 Жыл бұрын

Just found your channel. Great work!

@abdikadiribrahim7190 7 күн бұрын

Hii guys ... Am from kenya, I love what you are doing guy it incredible and amazing...we have started making camel sausage here and your videos helps a lot

@DJ-so2vn Жыл бұрын

Lovin the series Eric. This was a great video on budget tools. Do you know of any commercial curing cabinets that are mini fridge size? Thanks

@joetee5105 Жыл бұрын

Those look mouth watering

@jimbop4499 Жыл бұрын

Every vid of yours i've watched has me drooling looking at the cooked end product.......and when you take that 'tasting' bite [you bastard!] i'm on the verge of fainting!! I must take more care on prep...freezing the meat, but i'm so impatient 😋. Looking forward to more sausage/salami vids.

@duanehenicke6602 Жыл бұрын

Sausage stuffer is a game changer. Made way to much without one. I'll never do it the difficult way again.

@XmanCo Жыл бұрын

Brilliant video again.

@2guysandacooler Жыл бұрын

Thanks again!

@Chris-fo8wp Жыл бұрын

Just did a Basturma with a pork loin, came out amazing!!! Thanks Eric!

@brewyourown4life Жыл бұрын

Another great video, thumbs up

@davegravel3740 4 ай бұрын

I have the Smokehouse Chef stainless steel grinder. Stays cold plenty long enough to runs 5-6 pounds through it. I found it actually stays colder running on 3, it'll often still have frost on it when done grinding. Cold meat is definitely key, i like it to start getting crusty. Tried running full speed, got some weird black stuff on the end of the auger.

@BigWood76 Жыл бұрын

I understand it’s a lot of work, but I love getting a new video everyday!

@2guysandacooler Жыл бұрын

😅😅

@almeidacheang7853 3 ай бұрын

muito bom amigo,obrigado pela receita

@deewask1656 4 ай бұрын

Love the video Now I have to justify buying that kitchen aid mixer🤔💸💸💸

@lesliedevlin8501 Жыл бұрын

Great show 💯💯💯 Les from Perth WA 🎥🎥🎥👍👍👍👀👀👀

@gabsmoscow Жыл бұрын

Great video, Eric. Would have been great if you just mentioned about what goes into the attachment in terms of pieces for the stuffing process.

@suezotiger Жыл бұрын

I have this grinder and the instructions have a few diagrams. I went with the grind and then stuff method, removing the blade and plate and replacing the plate with the stuffing horn holder, but you can also grind right into the stuffing horn, although that might lead to more heating and smearing, and most people I've seen suggest removing the blade and plate to stuff

@wemcal 11 ай бұрын

Great video

@waltzb7548 6 ай бұрын

Thank you for this great video! Always wanted to try this but thought it was too hard and it still does not look that easy!. Recently started using my KitchenAid for making dough and making my own pizza and have been cooking all my life and started smoking a few years ago, so why not try sausage? Cheers and Hope's for a happy new year.

@mistiinseattle Жыл бұрын

Thanks!!

@90Beater Жыл бұрын

That was a great tutorial. I just ordered the same attachment (The stainless version) which I believe that is. That is what led me to your video. The only thing missing and I did not see in the comments is when you changed from grinding to stuffing is what blade and plate did your use while stuffing? I am looking forward to making some great sausages in my smoker very soon.

@brickdavis9265 Жыл бұрын

Don’t use the blade when stuffing and there’s a special plate with three or four large openings.

@jetx2710 Жыл бұрын

Yes you did it 👏 🙌 ❤️ 👍

@darthappleadventures2797 8 ай бұрын

Great video 👍😎👍

@lougonzmart9466 Ай бұрын

I'll try this recipe...🇲🇽

@ewismeatproducts 3 ай бұрын

thank you for your videos. very informative! do i need to smoke the sausage after stuffing or can I boil them?

@mattruz9238 Жыл бұрын

This is how I started making sausage.....good tutorial....question on meat freezing, how many times can meat be frozen and thawed before degradation or spoilage occurs? This is a question in our house

@lukepearson3368 6 ай бұрын

The wife and I had a chuckle at jam the meat down the throat of the grinder 😂😂

@dennismorton4688 Жыл бұрын

nice video thanks

@RDennie1 Жыл бұрын

Nice video, KitchenAid is actually one word.

@PAPATexas Жыл бұрын

👍

@user-we5oq9bu1h Жыл бұрын

Your video is absolutly the best. We will start our new adventure in sausage making next week when we have the needed equipment.where can we find your recipes?

@2guysandacooler Жыл бұрын

twoguysandacooler.com

@user-we5oq9bu1h Жыл бұрын

@@2guysandacooler Thank You

@cathywalsh7473 Жыл бұрын

Thanks for the video. Great advice and very timely. We recently bought a meat grinder attachment for our Kitchen Aid and ordered the sausage maker attachment (prior to seeing your video unfortunately). However, we are excited about trying our sausage stuffer when it comes and have been practicing making ground sausage and playing with seasonings. I do have a question, I watched your video on saving unused casing but wanted to know if you can just cut some of the casing ahead of time if you are doing a small batch of meat. I’m not sure how much meat we need to make 5 sausages but that’s about how much we would need at one time. Of course we could make more and freeze the sausages uncooked, but we don’t usually buy 20lbs of meat at a time. Thanks for your help.

@2guysandacooler Жыл бұрын

You can just cut your casings before using them. That's usually what I do when I'm only making 2-5 pounds. 5 Sausages is generally a kilo of meat (2.2 pounds). The length of casings you would use (if you use 29-32mm) would be 24 inches (roughly).

@jonathanbaugh2877 6 ай бұрын

Just got this same grinder for Christmas! What’s the best plate/blade combo for stuffing?

@BaFunGool 4 ай бұрын

Love the vid. Great narration. Q: grinding blade size; #8?

@mattkalina8653 Жыл бұрын

My man!

@hudsonrobert49 11 ай бұрын

my homemade sausage always bursts when I fry them no matter how much or little meat I put in and i'm going off making them. your sausage look great thank you for the video

@hwica2753 Жыл бұрын

Tried making sausage for the first time 2 days ago and it was a disaster. Now I have watched your video I see all the things I did wrong, mainly lack of freezing. I'll be trying again soon and I'll let you know how it went.

@2guysandacooler Жыл бұрын

Can't wait to hear about your succes 😉

@hwica2753 Жыл бұрын

@@2guysandacooler Just made a batch following your tips and they turned out great. Used a recipe off the internet for Irish sausages and they are in the fridge "setting" before I cook a few tomorrow. Made about 25 links and I took a photo, but can't see how to post it with this comment. Another thing I found is the casings need to soak a long time to easily get them on the nozzle, which was another problem I was having. Thanks for your video, I nearly gave up.

@mccecm 25 күн бұрын

Hi Eric whats your take on choosing, when to use hog or sheep casings.

@k9m42 9 ай бұрын

Kitchenaid makes a fine meat grinder. A sausage press really is the best stuffer.

@johannmans8187 Жыл бұрын

Just a question, what stainless tubes are you using for the Kitchenaid stuffer? Sizing and brand is important. Thank you.

@tiffanyguynn8852 Жыл бұрын

Yumm

@norbertmerkl572 Жыл бұрын

16:55 - or if you don't want to, just cut all the fat by hand with a sharp knife as small as possible/as desired. That worked pretty well for me. But yeah... a stuffer helps a lot!

@PamelaLoveland 9 ай бұрын

If you poke one to check internal temp, won't a lot of the juices come out? Going to try making these this week. Thanks for the video!

@2guysandacooler 9 ай бұрын

If lots of juice comes out when you poke it then something went wrong.

@TheRydog61 Жыл бұрын

Thumbs up!!

@davescheer5038 Жыл бұрын

🤔just wondering could you add the seasonings while your grinding to incorporate them during the process, great video thanks for all the info.

@2guysandacooler Жыл бұрын

Yes you can. I plan on making a video on that topic coming soon.

@jrhattenstein Жыл бұрын

eric, if you are stuffing by yourself do you recommend a motorized or crank stuffer

@kasulemoses2348 Жыл бұрын

Hey thanks for the show. What machine do u used to smoke yo sosejas

@motormusic1 7 ай бұрын

So inspiring, why does the temperature have to be below a certain temperature.. would this also apply to homemade donner kebab meat do you think?

@laughing278 19 күн бұрын

Hi, can I add in any starch into the meat while mixing?

@normanziegelmeyer7693 19 күн бұрын

I'm using a kitchenaid with grinder attachment using 32-35 hog casings to make Bratwurst. What would be the max/min size tube with these casings? Thanks

@oregonpatriot1570 Жыл бұрын

That grinding attachment is all I use. The stuffing attachment is trash. I bought a LEM vertical stuffer.

@2guysandacooler Жыл бұрын

I agree. The stuffing attachment is the worst!!

@Brewer35 Жыл бұрын

Good tips but I'm glad I invested in a #22 grinder and a sausage stuffer.

@2guysandacooler Жыл бұрын

That's what I would recommend, especially if you are serious about making sausage...

@MadPick Жыл бұрын

Indeed. Even my #12 grinder and 5-pound stuffer are looking like a good investment right now. :)

@memezwain4789 Жыл бұрын

Thank you so much for the video Please can i use oven to cook it not a grill?

@2guysandacooler Жыл бұрын

Yes you can!

@texasceechelle 5 ай бұрын

Very good! Could you use a food processor to cut the meat up instead? I don’t really want to buy another kitchen gadget. Thanks.

@2guysandacooler 5 ай бұрын

While technically you could, it might not produce the texture you are looking for in a great sausage. Worth a shot to see how you like it

@guitarcover4326 9 ай бұрын

😍Thaaaaank you|😍

22 күн бұрын

Great video, thanks for the training......One huge question: we just made it tonight for the first time, it was actually quite successful at least for looks but we did not add fat....the question is when we use the meat pusher to push the ground down in the feeder, it creates a vacuum when trying to pull the meat pusher out.....HELP....is there a way to avoid that???? That was the worst part............we also must have forgot something because when cooking it, it taste rubbery on texture.

@2guysandacooler 22 күн бұрын

what recipe did you follow? yeah. stuffing the meat into the casing sucks to do with a kitchen aid. The solution is to get a dedicated sausage stuffer.

22 күн бұрын

@2guysandacooler ...stuffing into the casing wasn't the issue, the main issue was using the white food pusher to push the meat down to the feeder, then when pulling the plastic food pusher back out it created a vacuum and was difficult to get out....that was it

@2guysandacooler 22 күн бұрын

Since that almost never happens when you initially grind your semi frozen meat, I am going to assume it was during the "stuffing the casing" step. Am I right? There is no way around that. Your meat will create a very sticky batter build up in the auger while stuffing into the casing. Primarily because of the inefficiency of the kitchen aid and the heat it generates. The only way around that is to get a dedicated stuffer. If this happened during the grinding stage, then your meat wasn't cold enough and you were adding too much in the auger at one time. You can only drop pieces of meat a little at a time and let the machine run them through before adding more