Making your own sausage is the best because you can pick your favorite meat, season it however you like, and cook it however you like. Making Polish Kielbasa or Bratwurst or even Chorizo is easier than you think. This guide will break down the process of stuffing sausage casings using your KitchenAid Sausage Stuffer Attachment (SSA). For more information on using your KitchenAid attachment, please refer to your Use and Care Guide.
Sausages are a beloved staple in cuisines around the world. There’s nothing quite like the satisfaction of biting into a juicy, flavorful homemade sausage. While sausage making may seem intimidating it’s actually quite simple if you know the proper techniques. One of the most important steps is learning how to properly fill the sausage casings by hand. With some practice, you’ll be able to make restaurant-quality sausages right in your own kitchen.
Why Make Sausages at Home?
There are many advantages to making sausages yourself rather than buying pre-made versions from the store. Homemade sausages allow you to control exactly what goes into them. You can adjust flavors and spices to suit your tastes. Making them yourself also allows you to source high-quality meat for the filling. Store-bought sausages often contain mystery meats and fillers. Finally, the casing on homemade sausages tends to be snappier and more satisfying. Once you learn how to do it, making sausages is a very rewarding process.
Step-by-Step Instructions
Filling sausage casings takes some finesse, but it’s easy once you get the hang of it. Follow these steps for perfectly stuffed sausages:
1. Select Casings
The first step is choosing the right sausage casings. For beginners, hog casings are a good choice as they are easy to work with. Sheep casings are smaller in diameter and more challenging. You can find casings at butcher shops or order them online. Make sure to soak casings in cool water for at least 30 minutes before stuffing to make them pliable.
2. Prepare the Filling
Next, prepare your sausage filling. The meat should be freshly ground and seasoned. Mix together ground pork, spices, and any other ingredients until just combined. Chill the mixture before stuffing.
3. Set Up Your Work Station
You’ll need a surface for stuffing along with a sausage stuffer, stand, and funnel Secure the casing on the funnel, leaving a bit hanging off Tie off the end.
4. Load the Filling
Start taking small amounts of the sausage and push it with your thumb into the mouth of the funnel and into the casing. Do not overfill it or it may break.
5. Fill the Casing
Gently guide the meat into the casing, being careful not to introduce air pockets. Fill it about 3/4 full, leaving room for expansion.
6. Link the Sausages
Once filled, use your hands to distribute the filling evenly. Twist the sausage every 3-4 inches to form links.
7. Finish and Repeat
When finished, tie off the open end. Repeat process until all filling is used up.
Helpful Tips
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Work slowly and be gentle when handling casings to avoid tearing.
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Keep your hands and equipment lubricated with oil to allow the meat to slide smoothly into the casings.
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Use a sausage pricker to eliminate any air pockets after stuffing.
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Let sausages rest in the refrigerator overnight to meld flavors before cooking.
With the right technique and a bit of practice, you’ll be a natural at filling sausage casings in no time. Homemade sausages are worth the small amount of effort. Your family and friends will be impressed with your culinary skills. Next time you fire up the grill or need a hearty appetizer, reach for a sausage you crafted yourself using these handy tips for stuffing casings by hand.
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GETTING THE SAUSAGE CASINGS READY FOR USE
Follow these steps to prepare either natural or synthetic sausage casings for stuffing.
- Soak the casing in cold water for at least 30 minutes to get rid of the extra salt.
- Thoroughly rinse under running cold water. You need to rinse the whole length of the casing. Wrap the open end of the case around a faucet and turn on the water to use the water balloon method.
- Allow the casing to soak in water for at least five minutes. This will make it easier to shape and work with.
Once you have prepped the casings, follow the below instructions for stuffing the sausage casings.
PICKING THE RIGHT SAUSAGE CASINGS
You should only use natural or synthetic casings with your KitchenAid® sausage stuffer attachment.
- For the small stuffer tube, the casings should have a diameter of 21 to 23 mm.
- The large stuffer tube should have cases that are 28 to 30 mm across.
You can use the large stuffing tube with or without casings. For the sausage link, use the big tube without the casings. It will be about the size of a breakfast sausage. Also, if you don’t want to use a casing, you should make sausage with a lot of fat. This will help the meat stay in shape while it’s cooking.
Purchase your sausage casings at butcher shops or by special order at select grocery stores or online.
How to Stuff & Link your sausage – Reduce Casing Blowouts
FAQ
Can you stuff sausage casing by hand?
Do you soak casings before stuffing?