KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

 (155 customer reviews)

I started learning about sausage stuffing in order to make a good andouille for jambalaya, gumbo, etc. Most decent equipment out there will run anywhere from $[...]-$[...] for a decent stuffer. Double that total and you can get a grinder as well. If you're going to make consistently large batches (25 lbs or more at a time) then you're probably going to want to invest in those.

However, if you're just learning and starting out and already have a KitchenAid and the associated grinder, then the stuffing attachment for less than $10 is a no-brainer. I've used it a couple of times now and I can say that it makes high-quality sausage without a problem.

I have noted a couple of negative reviews for this product. Not knowing the specifics of how those people used the product, I can note some things I learned on my own, and from a site. That is an excellent site about andouille and sausage stuffing in general (especially with a KitchenAid).

1. When...Read more

Once you realize how it properly is assembled for stuffing, you realize how great a product it is. TAKE OUT THE BLADE AND GRINDING PLATE. If you don't remove these, it will seem impossible to stuff a full length casing. It took me an hour doing this. I dissembled, and removed the blade and plate, replacing it with the plastic spinner in the box, and once I did that, the auger did its job and started pulling the meat through, instead of the vicious plunger stuffing that was needed before.

Once this was done, I stuffed 10lbs in about 30 minutes (50 links). My recipe:

10 lbs pork shoulder
2 lbs bacon (unsliced)
2 lbs ultra-sharp cheddar (shredded)
2 tbs ground fennel
2 tbs ground corriander
2 tbs ginger
1 tbs ground mustard
1 tbs chili powder
2 tbs red flake pepper
1/4 cup water
sprinkling of salt

Use natural hog casings and your all set.

Sausage making is an artform. It can be difficult to get the hang of, but with the right info you can make wonderful, fresh sausage and feel good about the ingredients inside. This sausage attachment works pretty well. The hopper is a little small, but unless you are making a ton at a time, it's not a deal breaker. It's important to keep the meat really cold throughout the process though or the fat will melt and could hurt your mixer engine. I picked up The Mixer Bible which has about 35 sausage recipes along with 300 other recipes for the mixer and it's other attachments. I really like the book and it walks you through the ins and outs of working with all the attachments.