Getting Started

The Cough · Posted: Dec 09 2009 Post subject: Getting Started

I am interested in getting started in making sausages. What is needed? My wife has a Kitchen Aid. I believe they have a meat grinder. Any sausage stuffer attachments you know of? What about the casings? Where could I pick some of those up?

Harry Nutczak · Posted: Dec 09 2009 Post subject:

Starting out with the kitchen Aid grinder attachement is not going to make your beginning days of sausage making a very enjoyable one. It may turn you against it for life.

How does this sound to you?

Make your own bacon, or some other cured product that does not require grinding or stuffing, see if you like that, and then trek forward into sausage.

A very decent hand operated grinder can be gotten for about $70, and a 5# capacity vertical stuffer for the same.

I started with a crappy handcranked model from China, I quickly upgraded to an electric unit.
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Jarhead · Posted: Dec 10 2009 Post subject:

I too have a KA, but the cost of all the accessories needed you can get better equipment. I bought the #22 plate grinder (that's about as small as I would go. KA is a #10) http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_47552_47552
And the 5 pound stuffer. http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_200308623_200308623?xsell=true&cm_sp=Xsells-_-Manual-_-Product%20Page
They had a special sale and free shipping when I bought mine. I think combined they were about $175.00
You do need to get another plate for it though for an assortment. I went with the SS plate 10 mm and a SS knife from http://www.cabelas.com/
Well, worth the $$, IMHO.
I get my supplies from http://www.butchersupply.net/
Harry you beat me again, and I was gonna give you credit for steering me in the right direction when I got mine. Laughing

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MarkJ · Joined: 08 Dec 2009 Posts: 10

I'd bypass the KA if budget allows and go with a grinder and a stuffer. I haven't used it but from what I've read, Waring makes a pretty decent home grinder for under $150 and LEM has a 5# stuffer with metal gears for around $130.
Gander Mountain has an online sale on a 15# stuffer for $199, that's an awesome deal.

Sausagemaker.com and LEMproducts.com are 2 sources with everything you need.

I've been making sausage for years and love doing it, it's something we do as a family. When you taste your own Italian, smoked Polish, or summer sausage you'll never buy pre-made again.

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

You might try making some bulk sausage like Jimmy Dean or some italian sausage for meat balls. Call your meat man and ask if he will grind pork butts that you buy from him for you. Then take it home and mix the spices into it. All you'll really need is a meat lug big enough to mix the meat in.

The Cough · Posted: Dec 12 2009 Post subject:

What is a meat lug?

Hell Fire Grill · Posted: Dec 12 2009 Post subject:

A large plastic tub.

Harry Nutczak · Posted: Dec 13 2009 Post subject:

I get most of my supplies from Butcher-Packer, here is their page on meat lugs http://www.butcher-packer.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=181007c691450a4d97674dec57626b3c&keyword=meat+lug

My stuffer came from Grizzly Industrial http://grizzly.com/products/5-lb-Vertical-Sausage-Stuffer-SS/H6252 It has plastic gears and I have not broken them yet, I commonly stuff pre-cured meat into 19mm casings and it is not a problem

My hand-crank grinder also came from Grizzly, and that got returned for a refund, Avoid the cheap grinders from Grizzly, they truly suck!!

Lem has some sweet grinders, but you can get better pricing by looking around. http://www.lemproducts.com/category/electric_grinders

I am using a #12, and I have no complaints with it, I am used to working with a #32 grinder and I also thought a #12 would be too small but I was wrong.

A few weeks back, I ran out of Anise seed (Italian sausage recipe) so I went to the grocery store to find some, 2 of the 3 stores did not have Anise seed on the shelves, the one that did wanted $6.29 for a 1-ounce container! ($120/LB) I ordered a pound package of Anise seed through butcher-packer for $4.25/LB

Shop for yor supplies, prices for the same products vary wildly between retailers, also watch shipping costs. For instance, LEM charges $1.99 for 4 ounces of cure #1, I only pay $2.50 for a pound of cure #1 through butcher-packer.

You may also want to check out midwestern research http://www.midwesternresearch.com/ they have some great deals too, Just plan to compare prices.

If you have any questions on suitability or quality of a product, ring it up here, I am sure many will give you their reviews.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Ram7887 · Posted: Dec 16 2009 Post subject:

I too am looking to start making sausage. I have never done it before, but I believe I would really enjoy it. And I'm having a hard time coming up with what I want for xmas so I thought this would be a perfect time to get the equipment and start! I have looked around and I found this grinder that I think will cover my needs.

http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_36989_36989?cm_sp=Xsells-_-Manual-_-Product%20Page

I was wondering though, all of you are saying to get a grinder and then a seperate stuffer (if I am understanding correctly). This grinder says it is a grinder and a stuffer, so would it be adequate to do both? Does anyone have any experience with this brand of grinders and what are your thoughts?

Thanks for any replies
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Harry Nutczak · Posted: Dec 16 2009 Post subject:

patruns · Posted: Mar 05 2010 Post subject:

I have found this to be a decent place for supplies, including premixed spice packages for the beginner. The Polish sausage packet is quite flavorful.

http://www.eldonsausage.com/

dmsintexas · Newbie Joined: 21 May 2006 Posts: 34

My 2 cents....start where you want to start...how's that for meaningless advice?

You can make sausage by pulsing the meat and spices in a food pro and making patties for the grill or the pan.

You can hand stuff the mix into casings with a funnel. It takes a few minutes more but isn't hard.

Start simple, build up. Sausage does not have to be hard or expensive. Keep things clean. Keep things cold. Use good ingredients.

Okay, so maybe that's only worth one cent..keep the change.