Chef'sChoice 797 - Sausage Making; Tips for Best Grinding Results; Sausage Stuffing Tips for Best Results

7
Sausage Making
1. After grinding the meat as described on pages 6, (we recommend the coarse grinding plate [2]), mix in all the other
ingredients and thoroughly chill the mixture for 30 minutes to 1 hour.
2. Make sure the stand mixer is turned “off” and unplugged from its power source. Now mount the sausage stuffer
onto the grinder attachment as shown in Figure 3.
3. Dry casings, whether natural or artificial, typically need to be soaked in water until they are soft and pliable; follow
manufacturer’s instructions. It is easiest to work with a 3-4 foot section. Grease stuffer tube with shortening or
vegetable oil. Find the opening in one end of the casing and slide it onto the selected sausage tube. Continue
sliding the rest of the casing onto the sausage tube (see Figure 4) until 2-3 inches remain. Tie a knot in this
remaining section.
4. Load the chilled mixture into the hopper and turn the stand mixer on 4. Using the pusher, feed the mixture through
the opening in the hopper into the feeding/grinding tube.
5. Stuff the casing until only 2-3 inches of empty casing are left on the sausage tube. Do not overstuff the casing as
this may cause it to burst. Remove casing from tube and tie a knot at this end.
6. Refrigerate any remaining mixture.
7. If the casing is unevenly filled, lay it on a table and gently form it into a uniform thickness.
8. You can form sausage links by carefully pinching the casing and twisting the sausage link a full 360°.
Reverse the twisting direction for each link.
9. Follow recipe instructions on proper drying, smoking and storage.
Tips, for Best Grinding Results
• Chillrawmeatsandseafoodthoroughly(butdonotfreeze)priortogrinding.
• Meatsshouldbefreeofbonesandtendons;fruitsshouldbefreeofseedsandnutsshouldbecleanedofshells.
• Meatsandotherfoodsshouldbecutintocubesorstripssmallenoughsotheyeasilytthroughthehopper
opening and into the feed/grinder tube.
• Thegrinderattachmentcomeswithane,mediumandcoarsegrindingplate.Thenegrindingplateisusedfor
soups, pates and puddings. The medium grinding plate is used for general grinding tasks including raw and cooked
meats, spreads, nuts and bread crumbs. The coarse grinding plate can also be used for raw and cooked meats,
crispy vegetables, dried fruits and cheese.
Sausage Stuffing Tips for Best Results
• Priortomakingsausages,thoroughlylubricatetheoutsideofthestufngtubewithvegetableshortening,suchas
Crisco
®
, another food grade lubricant. This prevents the casing from “hanging-up” on the tube during the stuffing
process; one of the most common causes for burst casings.
• Ingeneral,oneofthemostimportantaspectsofgrindingandsausagemakingistokeepthemeatas cold as
possible (but not frozen) throughout the process. This helps in not only its processing, but discourages the growth
of bacteria.