Carry Laws
Hey everybody Welcome to my blog, I hope, you’re having a great day. This episode was sponsored by Petra tools and we’ll talk about them in a minute, because, right now I want to talk about how to make sausages like a pro using your KitchenAid and your KitchenAid grinder attachment. I went to Amazon and I started looking at what they had, and this is what I settled on this by far was the most popular mid-range unit on Amazon. It had the most positive reviews middle of the road pricing and in today’s episode, I’m going to take you point by point on how to make sausages like a pro using your KitchenAid and your stuffer and grinder attachment you ready to make some sausages. Let’S do it.
Okay, this is everything that came in the Box. It’S been washed and cleaned, and this first tip that we’re going to talk about applies to those of you who already have a KitchenAid grinder attachment. You want to make sure that your knife and your plate are razor sharp. You can tell by running your fingers across those holes, and it should feel as if your fingers are catching on those holes. If it feels really smooth – and you can run your fingers across there real real easy, then you definitely want to sharpen this up last year on celebrate sausage, we did an episode on how to sharpen your grinder plate and Blades.
I’M going to show you a little clip from that episode and I go through step by step on how to do it at home. It’S very easy, a little sandpaper, a little water and it doesn’t matter what grinder you’re using but I’ll leave a article suggestion at the end of this article so be sure to stick around to the end. If you want to learn how to sharpen your tools and by the time you’re finished, it’ll leave everything actually better than you. I’M talking razor sharp tip number two comes down to how you process your meat. My tip here is going to be to cut your meat and fat into half inch cubes now I know that seems like a lot of knife work and it kind of is depending on how much sausage you’re making.
But if you cut your meat into half inch cubes, those cubes are going to effortlessly fit into the head of the grinder. Your auger is going to catch them with no problem and they’re going to grind nice and easy you’re going to get a very clean grind. If you start to cut your meat into larger pieces or larger strips, you could bog down the grinder, and the one thing you don’t want is to be in a position where you’re having to jam the meat and fat down the throat of that auger, which will Generate a lot of heat smear, the fat from your sausage and put a lot of stress on your KitchenAid. You definitely don’t want that. Okay, our meat and fat has been cut up into half inch, cubes nice small pieces, and that brings us to tip number three chill your meat we’re going to pop this in the freezer.
I want the temperature of the meat under 32 Fahrenheit. That’S going to give us an absolutely beautiful, clean grind so into the freezer. It goes. Alright, the next tip keep everything chilled. All your equipment needs to go in the freezer.
Now with that being said, the material that this is made out of doesn’t really maintain that cold for too long. But it is a good practice to get into so we’re just going to take all of this and pop it in the freezer so that it can be properly chilled once your grinder attachment has been chilled, go ahead and assemble it, and that brings us to our Next tip work in small batches, only pull out four or five pounds of meat at a time, keep the rest of it in the freezer and that’s going to keep everything nice and cold. While you grind now, let’s look at the speed control when it comes to grinding your meat, I like to go all the way to number 10: that’s the fastest setting, so we’re going to crank that onto number 10 and we’re going to get to grinding now. I do want you to pay attention to how I actually feed the meat into the neck of the grinder everything’s going in nice and easy we’re letting the auger naturally pull the meat into the grinder rather than using that plunger to smash the meat into that neck. This is going to give you not only a cleaner grind, but it’s going to be better for your machine you’re not going to stress out the gears by doing it.
This way and you’re going to end up with an absolutely beautiful look at that very loose and crumbly grind. It’S absolutely beautiful. Your fat is still intact. It’S not smeared. This is a perfect grind for your meat.
Now, if you want, you could grab a little meat and form it into like what looks like a little sausage and put it back into the grinder. That’S just gon na to push out any remaining meat. That’S in that auger making sure that it’s 100 ground. Let’S check our temperature remember: we’re shooting for under 32 degrees Fahrenheit at all times during the sausage baking process, and it looks like we are at 30 and a half and that right there, my friends is how you grind meat using a KitchenAid grinder. Let’S pop that back into the freezer, while we talk about the sponsor of today’s article Petra tools, Petro tools is a family-owned business that specializes in battery operated.
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Now, if you want to know the exact recipe of this sausage, I’m making check the description box below I’ll have a link to it, but the recipe is less important than the techniques that we’re talking about. Alright, let’s get to mixing. This is the five and a half liter capacity KitchenAid. It could do roughly four pounds of meat and I’m using the paddle attachment to mix our meat. I have used the dough hook before, but I like the paddle attachment better.
The next tip we’re going to talk about is re-chill your meat before you mix it. We want the temperature of our meat below 32 Fahrenheit before we mix it and we are going to now add our spices. So let’s just very quickly take the temperature. So you can see what I’m talking about, and this has been in the freezer for about 20 minutes because it was already cold, so we’re at 30 degrees. F, absolutely perfect.
So I do want to add a little bit of liquid and we’re going to add beer. So, in with the liquid, that’s going to help loosen up the meat and when it comes to mixing we’re going to go with option number one, so you want this on the lowest setting you don’t want to mix this on the highest. Setting mixing will generate a lot of heat and heat can smear the fat and break the bind that we’re trying to create so we’re going to go on the lowest setting and that’s more than sufficient and you’re going to start to notice that, as you mix your Loose ground meat is going to start to come together and it’s going to form what looks like a sticky meat batter, and that brings us to our next tip you’re, going to mix your meat until it gets incredibly sticky and tacky as soon as that happens, you’re Going to stop so how do you know what to look for? Well, I’m going to stop mixing Midway, and I want you to see the sides of the bowl. You see all this little particles of meat that are sticking to the sides of the bowl that right there is part of a glue-like matrix, that’s being formed from something called protein extraction right now, it’s in the beginning, beginning stages of it, so we’re going to keep Mixing now with a KitchenAid, it really only takes a couple of minutes of mixing, so you don’t have to mix very much, but after a couple minutes of mixing look right here.
What happens? The side of your bowl is going to have a whole lot. More of that sticky meat substance stuck to it and if you grab a small little handful of it and turn your hand upside down, it will stick to the bottom of your hand, because it’s very sticky and very tacky and the moment that that happens. You’Re going to stop mixing now, also, if you spread the meat out a little bit so notice, how I’m spreading it out. You can see these like fibers and legs form between those meats.
That’S all part of that protein extraction that you’re looking for and at this point our meat is done so we’re finished, mixing pretty easy right matter of fact. The mixing stage, in my opinion, is probably the easiest part of making sausage with the KitchenAid check this out. I mean this is incredibly sticky and if you’re, making a fresh sausage like a breakfast sausage or an Italian sausage, you’re actually finished. Take this portion it up. Freeze it eat it.
It’S completely up to you. It’S going to be amazing. Now, if you’re just getting started making sausages, this is kind of where I would stop get really good at making fresh sausages before you move on to the next step. Let’S take the temperature of the meat because the next tip before we stuff this into a casing is to re-chill your meat. I want the temperature of the meat to be below 30 degrees right now, after mixing, the temperature has risen to 36, so this is going to go back in the freezer.
We need it below 30 degrees, and this is especially important when putting it into a casing. Using a KitchenAid, so I’m not only going to re-chill the meat, I’m also going to re-chill all the parts for putting it into a casing. I’Ve now taken the meat out of the freezer. Let’S retake the temperature and remember I’m looking for anything under 30 really lower is better. This is actually perfect.
27. 28 degrees Fahrenheit. We want this incredibly cold, that’s good to go. Let’S set that to the side. Let’S look at our casings.
Our casings have been soaking overnight. These are hog casings and I’ve added just a little baking soda to it to help lubricate them overnight. Soaking your casings allow them to tenderize, so they cook very easy. They slide on and off very easy and when you cook casings that have been soaked overnight, it should give you a nice Snappy bite which is always a pleasant experience, eating a sausage. Okay, start by putting a little water on your stuffing horn, fill your casing with a little bit of of water and then go ahead and slide it on.
This is going to lubricate the entire process as soon as you have it on. You should be able to slide your casing front to back, really easy and now we’re just going to go ahead and tie off the end. Now you don’t have to tie off the end, but I do find it a little bit easier for this process to tie the end off. If you are going to tie the end off, you need to have a place for air to escape, so we’re just going to give that a little prick with a sausage pricker, but you could easily use a pin, no big deal here. Next, I want to pay attention to this one little detail, because the distance from where that sausage comes out to the bottom of the table is actually quite long and it’s going to put a bunch of pressure on that sausage.
And so what I like to do is just minimize that distance between the stuffing horn and the table, and so I’m just going to put like a little Basin, a little bin and a tray to make it a little bit shorter. That’S going to make things just a little bit easier for you if you’re going to be doing this by yourself, which I highly don’t recommend. If you have someone to help you even better, but if you’re doing this by yourself one hand is going to be plunging the meat into the neck of that attachment and the other hand is going to be guiding the casing. So let me just come in a little bit closer and show you what that looks like for me. It’S my right hand I’m going to grab it underneath.
I’M gon na have the casing moved forward and with my thumb and my forefinger, I’m just going to be squeezing on the end of that stuffing horn. Now, while this process is happening, my left hand is going to be stuffing meat into that neck and the tighter. I squeeze the tighter The Filling is going to be so I don’t want to squeeze it too tight. I just want the meat to naturally fill the casing and push it through. As far as the meat goes, I like to break off little pieces.
I find that this is the easiest way to do it if you’re doing it by yourself and these pieces are semi-frozen as far as the speed goes, I personally, if you’re doing it by yourself think lower is better. If someone is working with you, you can go a little bit faster, but you definitely want to make sure that everything is partially frozen. So, let’s just go ahead and pop our meat in there and notice those pieces fall right in very nice and easy and I’m going to push them in with the plunger and with my right hand, I’m just going to be guiding that casing, and so I’m not Squeezing too hard I’m just letting that meat naturally fill the casing as it’s coming through and I’m going to speed this up so that we can move along. But I’m going to tell you that this step right here is a royal pain in the rear and, if you’re doing 20 pounds of sausage. Oh man, I am feeling your pain when you’re ready for a dedicated sausage stuffer check the description box below it’ll change.
The way you make sausages trust me now: this is a laborious process, so work nice and easy keep any excess meat in the freezer, and it looks like we’re just about finished. So, let’s take it off of the horn and move on to the next step. You’Ll know you stuffed this right, because when you squeeze a little bit of the casing, it’ll leave an indentation. If you squeeze it, it feels like it’s going to explode. That means you’ve, stuffed it too tightly and you’re, probably not going to want to link it because it will blow out your casing.
So, let’s go ahead and Link this sausage, and all I’m going to do is find like a little scratch mark on my tray here and start forming our links. That’S going to create uniform size, we’re going to pinch either side and twist it three times forward. All right so here we go ready one two three and that’s it that’s going to leave us with a nice plump sausage for the next one, we’re going to find the same Mark, squeeze it and we’re going to twist that three times towards us, and so this Particular technique of linking your sausage just involves alternating how you twist it three times forward three times backward three times forward. You get the idea. What I like to do when I’m finished is place this on a drying.
Rack like that, and stick it into my refrigerator overnight, so this is going to allow the casing to firm up the spices to come together. If you used a curing agent, it allows a cure to work and if you happen to see any air pockets just prick them out with a sausage, pricker or a pen. This allows the casing to stick to the meat better and when we cook it up, it should give us a nice Snappy bite and so I’m checking for air pockets. I had a few, but for the most part it looks like we’re good to go all right. There’S one right there: let’s get that one pricked out all right, looking good, looking good, this is gon na go into the refrigerator, and it’s now the next day our casing is dried up, and those twists that we made are dried up as well and when those Are dried up?
You can separate your links and when you cook your sausage, the meat doesn’t get squeezed out during the cooking process. Our pit has been preheated to 225 degrees. I’M gon na cook these somewhere between 225 and 250. We’Re going to cook these sausages on indirect heat until we get to an internal of about 150. once we hit that we’ll give it a taste.
Our sausage is ready, and I am incredibly pleased great color firmed up. Casing. Nice, smooth slice: this is going to be a Tasty Bite. You know you’re on the right track, because when you cook your sausage and it doesn’t matter how you cook it, whether you’re smoking it grilling it if it’s in the oven, if the fat doesn’t render out you’re going to have a nice juicy bite.
But if your fat leaks out all over the place, your sausage is going to be dry and crumbly, which is the most common thing to happen to folks when they make sausage using a KitchenAid all right now before we take a bite. Some of you have been asking for two guys in a cooler merch, I’m pleased to say we now have it I’ll, put a link in the description box below to our storefront. This is one example of some of the merch that we’ve got. We’Ve got a lot of really cool ideas. I think you’re going to enjoy it check it out.
Let me know in the comment section below what you think, so, let’s go ahead and give this KitchenAid sausage a bite and see how we did um, that’s delicious. The recipe is on point: I’m not worried about the recipe. What I’m looking for is the quality of the sausage, and I want you to check this out right here. Look at that sausage, texture very juicy! Absolutely incredible, and that means we didn’t smear out.
The fat smearing out the fat can happen during the grinding the stuffing and the mixing stage, and so you got to be very careful during each one of those stages to make sure that your meat is properly chilled one more bite. Hmm, you know for coming out of a KitchenAid. I got to tell you. I could not be more pleased, it’s Snappy, it’s flavorful, it’s got a great texture, it’s juicy and those are the four things that I’m looking for in a high quality sausage. This is absolutely perfect now I do want to finish this article off by saying, if you start off making sausages in a KitchenAid and they’re, not coming out the way that you want you’re smearing, the fat, the texture is wrong, for whatever reason don’t get discouraged, because There’S a decent chance: it’s not you!
It’S the equipment. It is incredibly easy to ruin a sausage on a KitchenAid simply because it just generates so much heat and it’s not very efficient. The one step in this entire process that gives people the most trouble is the stuffing step. If you could pay very special attention to that step, you are going to have a better chance of your sausage coming out right, but most people’s sausages are ruined by that step. If you enjoy sausage making and you want to pursue, you know this craft a little bit further a little bit deeper.
My one piece of advice to get started would be save your money and invest in a small, dedicated sausage stuffer. It doesn’t have to be anything fancy, but that single piece of equipment will radically change the quality of your sausage and will immediately level up your sausage each game all right there. Folks, there you have it. Those are my tips on how to make sausages like a pro using a KitchenAid. I hope you found some of them useful thanks a lot for reading this article.
If you have any questions, leave them in the comment section below and if you got something out of it, a thumbs up is always helpful. If you’re new to this channel, you caught us at a great time because we’re in the middle of a month-long Series where we feature a brand new sausage making recipe every day this month, I’m glad you could be here, don’t forget to subscribe and click that notification Bell so you don’t miss a single episode, see you tomorrow, bye-bye. Thank you.
