I use my stand mixer all the time for grinding small amounts of meat - 3 or 4 lbs max at a time. It works great. I use a much slower speed of 3. I also stuffed casings once, about 10lbs. Again used a slow speed of 3 or 4. Took about 40 minutes to do the full batch. Again, I was pleased.
This makes me feel a lot better seeing Chud struggle with the stand mixer. I've only used my stand mixer to make sausage and was always frustrated with how easy he makes it look in his videos. Going to purchase a stuffer soon!
Man, this video was true to my life. I'm new to sausage stuffing and I bought the attachment for my kitchen aid mixer. The meat grinding part was easy, but when I got to the stuffing part, what a chore for the wife and me. I did this twice, and it convinced me to invest in a 5 lb stuffer. Will try it out soon It has to be better than what I just went through. Enjoyed you and the family. You always make sausage stuffing look easy and your recipes so far are great (Chicken, pork and beef). Thanks for the content. God bless.
That would definitely take some dedication to sausage making. I used my stand mixer to grind one time, then bought a MEAT grinder. Now I need the stuffer. Great educational video on why there are dedicated machines out there.
This is so validating. Our first time making sausages was exactly this. We did 8 lbs and with all the blow outs and such, it took us 4 hours! But i didn't give up after that, my lady got me a crank caser for Christmas last year and it's definitely made a huge difference. The kitchenaid is sufficient for grinding and mixing for small batches, but i would definitely avoid it for casing.
Just buy a Bosch Kitchen Machine, has an excellent meat grinder and various sized sausage stuffers. Grinds fast and mine has worked flawlessly for years.
We bought a cheap grinder to make burgers from brisket trim, this evolved into Sausage making using the grinder attachment after being inspired by this channel, and upgraded to a dedicated stuffer for Christmas. Surprisingly affordable in the UK, made our first batch with the new stuffer this week and its amazing how much easier it was. Top work as always.
So. You're one of my gurus, I've learned a lot from your videos. I've only made sausage a few times. This is the gold nugget of your entire work so far: Do Not Stuff Sausage With A Kitchen Aid. Thank you, Bradley. Yours is the best sausage channel, and one of the best bbq channels. Very inspiring.
My brother introduced me to Chud's videos a few weeks ago. FANTASTIC! I have watched dozens of your videos. Today was all day how to make sausages. I am purchasing my equipment soon and am very excited to begin! Thank you so much for sharing your expertise and recipes. You are very talented and a true natural educator!
I just wanna say how much I appreciate you not putting that fake 'youtube shocked face' on any of your vid thumbnails like the other goons. Keep it up your channel is amazing.
We still use the KitchenAid occasionally to grind and mix small test batches (usually 1 kilogram) but we gave up on using the grinder to stuff anything after the first try. It's actually less annoying to stuff by hand through a funnel.
Thank you for show us the pain involved in using a Kitchen Aid mixer. This is very useful info. Now your recommended equipment doesn't look so expensive.
I use a stand mixer to grind the meat for my sausages, it does a decent job, for now. I did take your recommendation and purchased the Meat your maker brand stuffer, which made the process a lot easier.
Hokay Bradley... I am in Love with your Family ! Making sausage, Mom's making frosting, Dad's whipping up some Old Fashions......What's not to like? I'll be over at 18:30 , I'll bring wine.... LOVE YOU ! Dinner at 19:00 ? Keep 'em coming ! Long time subscribed, Liked, and oohh, that pesky bell RUNG !
The struggle at 7:20 is exactly why upgraded my grinder... but not for stuffing reasons. I had a small #12 dedicated grinder, but the throat where you put the meat (hey, no puns!) is small and the plunger would get stuck whenever I tried to put 1st-grind meat through for a 2nd grind. I upgraded to the 1.5hp Meat! grinder (#32). The larger throat on the case makes it much easier to send meat mixture through for a second grind. Right tool for the job.
I had exactly the same problem with my stand mixer. Honestly I thought it was something I did I am glad to see a pro had the same problems I did with similar equipment. Now I have a dedicated grinder and stuffer. Thanks for the laugh!
100 Percent agree. I use my mixer instead of a dedicated grinder and with the metal attachment you get great results. I recommend getting a dedicated stuffer. Yeah one more gadget but you get better results stuffing the casings.
I got a 5 pound stuffer right away, but I use the Kitchen Aid for grinding straight into the bowl and then mix the spices and other ingredients in with the paddle. I also use those smoke tubes from your pellet grill sausage video, but on a gas grill, works great 👍 I make my own wood chips from oak and pecan that falls in my yard. It's plenty dry after a Texas summer and going through the chipper 😁
Got a vertical stuffer for Christmas. Excited to give it a try after using my kitchenaid for a year, and Im glad I its not just me that thought it was a painful experience with the kitchenaid.
I started using the stand mixer for sausage. Grinding is ok, stuffing casings is terrible. Just upgraded to a dedicated stuffer. What a world of difference. Easier, better texture due to less emulsification. Got the LEM 5 lb stuffer. What an absolute upgrade!
I made sausage for the first time last week, using the KA as a grinder and a "Master Feng" brand horizontal stuffer from Amazon. (Along with Chud's Sausage Starter mix) after watching this, I'm so glad I got the stuffer because it was a breeze, and I'm already looking ahead to the next batch! Thank you, Bradley, for the guidance and inspiration!
I love your folks. They seems like great people. This was such a fun an wholesome vid. Thanks for sharing. Run some bread or old biscuits through the grinder at the end to push out all the meat thats left in there and you might get that last full link. hehe.
Brad, I will say this about KitchenAid mixers. My wife has had one of their bigger bowl lift models since 1979 (she was a bread maker in her day job). We have also had several of the regular tilt head models for other family members from various years. The grease will eventually start to harden with age and I have replaced them all with "SuperLube PTFE" synthetic grease (huge difference in motor/gear ease of turning. I will say the older models of both the lift and tilt head had more robust motors and gears. As time progressed, the motors seems to have gotten cheaper (in quality) and the gears are cast mystery metal. A $179 on sale KitchenAid may look like the $399 model, but the guts are where the difference is. I don't know how well the lower priced versions will handle grinding and stuffing like this. Just wanted to throw that out there for the crowd as not all KitchenAid's are created equal. Buying a entry level grinder might be much less expensive than the wear and tear on the KitchenAid (which I know you pointed out, but I wanted to add the info about the inner workings not all being equal). But that being said, thanks for another great video!!!!
I made one batch of cased sausage with my kitchenaid before getting a little 5 lb lem stuffer. I used it to grind for a while after that and IIRC you are suppose to keep it on low while grinding.
This is my sausage setup. It's a pain but I've learned to freeze the grinder between steps, cool the meat down between grind and stuff, and take frequent breaks. I winced when you turned the speed up. Speed heats up everything. Slower is actually faster. You'll get into a rhythm. The wife and I can bust out 5 pounds in under an hour now. That tray at the top is useless and we never use it. When it starts to get goopy in the auger, stop, clean, freeze, beer, start again. But yes, this was me the first time I tried and no matter how many times I do it, I hate it and wish I could afford a stuffer.
There are cheap stuffers in Amazon (if you can afford the stand mixer you can afford the stuffer). My setup was always all stand mixer for grinding and stuffing... But after I went for a manual stuffer (a cheap one, cost like 70 bucks) I never went back. Having a stuffer Is life changing even if you make sausages only 3-4 times a year. I still grind with my Kitchenaid, because I have a 3 pound stuffer so that Is the batch size I always do. And it Is enough at least for me. Seriously consider getting a stuffer, it Is worth every penny, even if you get a cheap one.
I started my sausage making journey with a stand mixer. I still use it to grind, have even done a 10lbs batch no problem. But you are correct on the stuffing, I quickly upgraded to a vertical stuffer and enjoy the process way more!
I use my Kitchen Aid Artisan with the metal meat grinder with out any problem. I do 4lb batches for either ground beef or sausage. I use speed setting 4. I do not use the stuffer attachment as I find the meat to become over ground.
Thanks for this one! I've been loving your channel so far as I ponder getting in to this. I am waiting on a little 5lb stuffer I ordered to show up and any doubt I had about whether or not I should have ordered it just evaporated! 😂 I do grind with a kitchen aid (for now) and I've made 4 pound batches of country sausage by grinding with it and mixing with the paddle with no problem but, yeah, the stuffing looked like a nightmare! Keep the great content coming!
Freeze the grounded seasoned meat prior to putting it thru the grinder about 30 min. we also added a wine water mixture or can use red wine vinegar 4 oz for every 5 lbs of ground meat we also add a little olive oil into the grinder pan while were adding the meat to give it more fat it makes it much easier to stuff with the kitchen aid.
lol, I started my sausage ventures with my kitchen aid. It’s pretty much trashed from grinding meat and making bread. First bought a stuffer then the $500 grinder. Totally worth the expense because I’ve made hundreds of pound of sausage and ground meats
enjoyed the video i have used a stand mixer for sausage when i first started grind at 5-6 speed use non stick spray and meat won't stick so bad buy a jerky gun (30 dollars) to stuff with and sausage won't smear brought back a lot of memories look forward to next video
i ground meat with my stand mixer exactly twice before I bought a separate grinder. Worth every penny I spent on it. I use it way more than if I still only had the mixer attachment.
I used my mixer to stuff sausages ONCE. A decent 5lb vertical stuffer made a HUGE difference, I replaced the plastic horns with stainless also. I still use the kitchen aid to grind but 5lbs is a large load for me.
Love it, I started out my first adventures in sausage making with a stand mixer and grinder attachment, and chudds videos. Real quickly bought a cheap stuffer from academy. Made a not so bad combo for a year or two. Then stepped up to a cabelas grinder, and it was a game changer. Now another year or so later, I'm to the point of going to step up my my sausage stuffer game l.
i remember doing this and then stepping up my game , such a pleasure now. thought id never make another link again after that. glad i got better equipment.
Thank you Bradley for doing this video. I bought these when I got my Stand Mixer in anticipation to make sausages but I still haven't yet after a good year. This video is a great reference for me when I attempt it this year! EDIT - After watching the entire video - I will most likely buy a sausage stuffer separately to help with stuffing. The machine seems to be a pain!
When we've used that same mixer to grind meat for sausage, you definitely don't need to run on high. Running a lower speed with give a more even grind with the auger having time to bite and push the meat through better. Chilling meat again before stuffing helps too. And holy cow your dad makes the RIGHT size old fashion!~
Another super entertaining video. I have a large grinder along with the mixer attachment. I only use the mixer attachment grinding small amounts (less than 2 lbs) because the big one is heavy and i cant leave it setup. I have found the mixer attachment works really well for those smaller batches. The one thing i do differently is I don't run the mixer wide open, i set it as low as possible while it still keeps up with how quickly i can feed it. Thinking is less speed means less heat. I never use the mixer attachment for stuffing, but one thing i thought of while watching this video, given that the worm gear does a significant amount of emulsifying, i wonder if it would be better to have the sausage under mixed and still a bit crumbly when going into the stuffer. It should feed better that way then count on the mixer finishing the sausage to the desired consistency as it passes through the machine.
Great video again Bradley, always nice to see your lovely family. Happy new year to you! My Kenwood mixer has 1.6hp and a sturdy stainless steel meat grinding attachment. It does a great job grinding meat, but I haven’t tried the sausage tube yet.
Thank you for this! So good to have confirmation that my attempts to stuff right out of my little grinder haven’t been difficult merely because I’m bad at it. :) also, you have a beautiful family there!
I'm so glad you made this video. I started making sausage with KitchenAid equipment, and this video was a quick reminder of why I will NEVER go back. Ooooh the memories.. Happy New Years Chud!
I have not tried making sausage but I do use the meat grinder attachment to grind my own beef. The directions say to use speed setting 3 or 4... That might help the texture should you ever try again.
My very first experience making sausage was with a stand mixer and it went exactly as shown however I didn't let it discourage my future sausage making endeavors one bit. I chalked it all up as a learning experience . And immediately got my self a dedicated grinder and stuffer LOL.
Can confirm - this process is a PAIN in the behind - I could feel Brad's pain through this video! My first attempt was making some deer snack sticks - I don't have any true sausage making gear but I do have the stand mixer, so I told myself "I can do this!" The grinding wasn't "terrible", but the casing/stuffing part is just awful with this set up. 12-15 pounds of venison casing into snack sticks, my arm was exhausted from plunging so much, haha. If I decide to undertake making those again, will be investing in a sausage stuffer - possibly even a grinder. I don't know enough about what things "should" look like due to lack of experience, so your comments about the meat being worked too hard, messing with the texture - makes me wonder about my snack sticks and how they "could" have looked if I knew what I was doing. Great video, even though it was a pain!
@@Doodooheadguy-fishingplanning to do something like that if I decide to try sausage making again, haha. I'll be interested to see if the meat has a different texture like Brad mentioned in his video using a stuffer vs the stand mixer and having it the meat get worked over more than once.
@Pitmaster_GoldenShellback if you take your time grinding and speed down to 3 its fine. Chill the meet in the freezer for a bit and let the motor rest. 5lbs and under is very do able. Cranking the speed to max just heats heats up everything way to quick.
@@Doodooheadguy-fishing that's what I did - ran it at a mid speed. Not knowing what I was doing, I was more cautious and put it on the slower speed instead of full blast. Probably grinding in smaller batches like you said would be a good plan if I try this again
Great video. Started on a kitchen aid and got a stand alone stuffer recently. Definitely when using the kitchen aid you have to freeze all the components otherwise you're gonna have a really bad time.
Glad to know I made the right choice and using all my Christmas Amazon gift cards to buy a meat grinder and a stuffer rather than using it on the attachments for the stand mixer! 2024 it’s gonna be the start of my sausage, making journey
Never tried a stand mixer. But i did make several hundred lbs with a regular grinder. It wasn't fun. Had to make little balls for it to feed into the casing. Stuffer was a game changer and took so much of the work out of making link sausage.
I have a 1.5 Cabela's grinder that comes with the tubes and stuffing die..... not much different than what you just experienced. I did it for a few years, but finally bought an LEM stuffer. Worth every penny..... I am sure the "Meat" brand stuffers are really good ones too.
The stand mixer was my first sausage making! The grinder is a little slow to grind the meat. After buying and cutting up the meat I found that buying ground beef and pork when on sale is much less work than bringing out the kitchen aid mixer!
Thanks Brad! Now I know for sure I'll never but the attachment for our Kitchenaid and stick with my dedicated grinder/stuffer even for very small batches of a pound or three.
I have the stand mixer and can confirm that the stuffing is the worst part. I actually put the components back in the freezer prior to stuffing. While I was successful, the results were mixed. I will do what others have recommended and buy a stuffer first. Thanks Brad and Dad.
Chud I think you might want to try the 30lb lem motorized stuffer. I love that stuffer it is great for my large 50-90lb batches. One of my go to sausages I make is serrano pepper mozzarella summer sausage.
Good thing your dad's an engineer..... Love the 6 ounce Old Fashions..... Good to know using my Kitchen Aid for sausage is bad plan. The feed seems to be the problem. LOVE your Family, tell them THANKS for sharing their home during the holidays!!
Great video! I have used my Kitchen Aid 3 or 4 times to make sausages, each time was about a 6lb batch, and I was on my own - absolute nightmare! The biggest challenge is the amount of air that gets into them as you're pushing sausage meat into the tight hole (wink), then you pull the plunger out and you can't get the next meat into the hole without a big chunk of air. Also the casings dry out while you're filling them due to the amount of time it takes. However...! I got a vertical sausage stuffer for Christmas and this weekend I'm taking it for a joy ride!
Thank you for taking one for the team, sir. I only have the stand mixer, with the plastic attachment to make it worse. I think your video just saved me from a really big mess and a huge pain in the .... Happy New Year to the family.
At the price of a stand mixer (or replacement cost if you burn it up and are a baker) you can purchase a fair grinder and a 5lb LEM stuffer. In my area, pork goes on sale in early spring and boneless pork loin can be found under $1.50 lb. So that's when I set up shop and make brats, andouille, red hots, Italian, etc for the year (some are given away as gifts) . I think it took me 2 seasons of doing this (started 8-10 years ago lol) to balance the savings of making my own (not to mention the quality) vs the $200 in equipment. But every so often BRAD puts out a new recipe that I am compelled by law to make immediately! Thanks Brad! Lol
Your mom and dad are amazing. They are obviously proud of you and it is awesome to include them in your show
One thing Brad really excels at is enjoying the process, rather then focusing on the results. It's something i really need to improve at!
I use my stand mixer all the time for grinding small amounts of meat - 3 or 4 lbs max at a time. It works great. I use a much slower speed of 3.
I also stuffed casings once, about 10lbs. Again used a slow speed of 3 or 4. Took about 40 minutes to do the full batch. Again, I was pleased.
For stuffing I found slower is better.
This makes me feel a lot better seeing Chud struggle with the stand mixer. I've only used my stand mixer to make sausage and was always frustrated with how easy he makes it look in his videos. Going to purchase a stuffer soon!
We use our mixer as our grinder and it works pretty good but we use a separate stuffer. A tip is to keep the bowl on because of the spinning part.
Man, this video was true to my life. I'm new to sausage stuffing and I bought the attachment for my kitchen aid mixer. The meat grinding part was easy, but when I got to the stuffing part, what a chore for the wife and me. I did this twice, and it convinced me to invest in a 5 lb stuffer. Will try it out soon It has to be better than what I just went through. Enjoyed you and the family. You always make sausage stuffing look easy and your recipes so far are great (Chicken, pork and beef). Thanks for the content. God bless.
That would definitely take some dedication to sausage making. I used my stand mixer to grind one time, then bought a MEAT grinder. Now I need the stuffer. Great educational video on why there are dedicated machines out there.
This is so validating. Our first time making sausages was exactly this. We did 8 lbs and with all the blow outs and such, it took us 4 hours! But i didn't give up after that, my lady got me a crank caser for Christmas last year and it's definitely made a huge difference. The kitchenaid is sufficient for grinding and mixing for small batches, but i would definitely avoid it for casing.
Had a kitchen aid and just got a stainless steel grinder for Christmas. Your timing is impeccable! 🤣
Just buy a Bosch Kitchen Machine, has an excellent meat grinder and various sized sausage stuffers. Grinds fast and mine has worked flawlessly for years.
Bradley,
Your parents should start their own TH-cam channel! Very entertaining! You have set the bar high for 2024!👍
We bought a cheap grinder to make burgers from brisket trim, this evolved into Sausage making using the grinder attachment after being inspired by this channel, and upgraded to a dedicated stuffer for Christmas. Surprisingly affordable in the UK, made our first batch with the new stuffer this week and its amazing how much easier it was. Top work as always.
I felt the mom stress/hovering/looks, while making a mess doing too much in her kitchen, more than anything I’ve felt in a minute. BEEN.THERE.
So. You're one of my gurus, I've learned a lot from your videos. I've only made sausage a few times. This is the gold nugget of your entire work so far: Do Not Stuff Sausage With A Kitchen Aid.
Thank you, Bradley.
Yours is the best sausage channel, and one of the best bbq channels. Very inspiring.
My brother introduced me to Chud's videos a few weeks ago. FANTASTIC! I have watched dozens of your videos. Today was all day how to make sausages. I am purchasing my equipment soon and am very excited to begin! Thank you so much for sharing your expertise and recipes. You are very talented and a true natural educator!
I just wanna say how much I appreciate you not putting that fake 'youtube shocked face' on any of your vid thumbnails like the other goons. Keep it up your channel is amazing.
We still use the KitchenAid occasionally to grind and mix small test batches (usually 1 kilogram) but we gave up on using the grinder to stuff anything after the first try. It's actually less annoying to stuff by hand through a funnel.
Thank you for show us the pain involved in using a Kitchen Aid mixer. This is very useful info. Now your recommended equipment doesn't look so expensive.
I use a stand mixer to grind the meat for my sausages, it does a decent job, for now. I did take your recommendation and purchased the Meat your maker brand stuffer, which made the process a lot easier.
Hokay Bradley...
I am in Love with your Family ! Making sausage, Mom's making frosting, Dad's whipping up some Old Fashions......What's not to like?
I'll be over at 18:30 , I'll bring wine....
LOVE YOU ! Dinner at 19:00 ?
Keep 'em coming ! Long time subscribed, Liked, and oohh, that pesky bell RUNG !
Directions say to grind on 4, and I chill my meat after grinding and seasoning, so it's not so tacky stuffing into grinder. Keep the content coming.
I just got the grinder attachment for Christmas. At least now I know what to look forward to. Thanks for the video. Happy New Year!
The struggle at 7:20 is exactly why upgraded my grinder... but not for stuffing reasons. I had a small #12 dedicated grinder, but the throat where you put the meat (hey, no puns!) is small and the plunger would get stuck whenever I tried to put 1st-grind meat through for a 2nd grind. I upgraded to the 1.5hp Meat! grinder (#32). The larger throat on the case makes it much easier to send meat mixture through for a second grind. Right tool for the job.
Thank you for inviting us into your family Christmas celebration! One hell of a job Brad and dad!
I had exactly the same problem with my stand mixer. Honestly I thought it was something I did I am glad to see a pro had the same problems I did with similar equipment. Now I have a dedicated grinder and stuffer. Thanks for the laugh!
So glad we watched! We been talking bout getting one a those four ours. Nope. Thanks for sparing me !!!
0:27
"Mom, what am I doing?"
"Padding it dry-hy!"
Made me laugh.
100 Percent agree. I use my mixer instead of a dedicated grinder and with the metal attachment you get great results. I recommend getting a dedicated stuffer. Yeah one more gadget but you get better results stuffing the casings.
Your family is great! I love seeing videos where loving families are celebrated. Great stuff.
I think your families sense of humor is awesome!
I got a 5 pound stuffer right away, but I use the Kitchen Aid for grinding straight into the bowl and then mix the spices and other ingredients in with the paddle.
I also use those smoke tubes from your pellet grill sausage video, but on a gas grill, works great 👍 I make my own wood chips from oak and pecan that falls in my yard. It's plenty dry after a Texas summer and going through the chipper 😁
Got a vertical stuffer for Christmas. Excited to give it a try after using my kitchenaid for a year, and Im glad I its not just me that thought it was a painful experience with the kitchenaid.
I started out this way. Got a stuffer first and later a grinder. The stuffer is definitely a must.
I started using the stand mixer for sausage. Grinding is ok, stuffing casings is terrible. Just upgraded to a dedicated stuffer. What a world of difference. Easier, better texture due to less emulsification.
Got the LEM 5 lb stuffer. What an absolute upgrade!
Me too! Got the exact same stuffer. Still use the kitchenaid for grinding and stick to 5lb batches.
I made sausage for the first time last week, using the KA as a grinder and a "Master Feng" brand horizontal stuffer from Amazon. (Along with Chud's Sausage Starter mix) after watching this, I'm so glad I got the stuffer because it was a breeze, and I'm already looking ahead to the next batch!
Thank you, Bradley, for the guidance and inspiration!
I love your folks. They seems like great people. This was such a fun an wholesome vid. Thanks for sharing.
Run some bread or old biscuits through the grinder at the end to push out all the meat thats left in there and you might get that last full link. hehe.
Brad, I will say this about KitchenAid mixers. My wife has had one of their bigger bowl lift models since 1979 (she was a bread maker in her day job). We have also had several of the regular tilt head models for other family members from various years. The grease will eventually start to harden with age and I have replaced them all with "SuperLube PTFE" synthetic grease (huge difference in motor/gear ease of turning. I will say the older models of both the lift and tilt head had more robust motors and gears. As time progressed, the motors seems to have gotten cheaper (in quality) and the gears are cast mystery metal. A $179 on sale KitchenAid may look like the $399 model, but the guts are where the difference is. I don't know how well the lower priced versions will handle grinding and stuffing like this. Just wanted to throw that out there for the crowd as not all KitchenAid's are created equal. Buying a entry level grinder might be much less expensive than the wear and tear on the KitchenAid (which I know you pointed out, but I wanted to add the info about the inner workings not all being equal). But that being said, thanks for another great video!!!!
I made one batch of cased sausage with my kitchenaid before getting a little 5 lb lem stuffer. I used it to grind for a while after that and IIRC you are suppose to keep it on low while grinding.
Thanks for putting this out there, Brad! I've wondered how easy/difficult this would be for a small home sausage stuffing operation.
This is my sausage setup. It's a pain but I've learned to freeze the grinder between steps, cool the meat down between grind and stuff, and take frequent breaks. I winced when you turned the speed up. Speed heats up everything. Slower is actually faster. You'll get into a rhythm. The wife and I can bust out 5 pounds in under an hour now.
That tray at the top is useless and we never use it.
When it starts to get goopy in the auger, stop, clean, freeze, beer, start again.
But yes, this was me the first time I tried and no matter how many times I do it, I hate it and wish I could afford a stuffer.
Same. Also if you can do something to raise yourself and a tray during the stuffing phase it's a bit easier.
There are cheap stuffers in Amazon (if you can afford the stand mixer you can afford the stuffer).
My setup was always all stand mixer for grinding and stuffing... But after I went for a manual stuffer (a cheap one, cost like 70 bucks) I never went back. Having a stuffer Is life changing even if you make sausages only 3-4 times a year.
I still grind with my Kitchenaid, because I have a 3 pound stuffer so that Is the batch size I always do. And it Is enough at least for me.
Seriously consider getting a stuffer, it Is worth every penny, even if you get a cheap one.
My very first thought " No, why would you be straight to high speed?"
I started my sausage making journey with a stand mixer. I still use it to grind, have even done a 10lbs batch no problem. But you are correct on the stuffing, I quickly upgraded to a vertical stuffer and enjoy the process way more!
Exactly how I started. Didn’t take long to buy a stuffer but still use the grinder. As you say smaller pieces are better for the mincer.
I bought that attachment a year ago. Works great. You should've read the instructions, high was too high of a setting for grinding.
That's my motto printed on my checks "buy once cry once"
Definitely a good example of why you should get a dedicated grinder and stuffer if you want to make sausage.
I grind on speed 2. Works fantastic
Made venison haggis with the stand mixer just this past weekend…worked better than I expected! Good vid bud!
Happy to see you enjoy time with your parents. Good for you.
I use my Kitchen Aid Artisan with the metal meat grinder with out any problem. I do 4lb batches for either ground beef or sausage. I use speed setting 4. I do not use the stuffer attachment as I find the meat to become over ground.
Thanks for this one! I've been loving your channel so far as I ponder getting in to this. I am waiting on a little 5lb stuffer I ordered to show up and any doubt I had about whether or not I should have ordered it just evaporated! 😂 I do grind with a kitchen aid (for now) and I've made 4 pound batches of country sausage by grinding with it and mixing with the paddle with no problem but, yeah, the stuffing looked like a nightmare! Keep the great content coming!
Freeze the grounded seasoned meat prior to putting it thru the grinder about 30 min. we also added a wine water mixture or can use red wine vinegar 4 oz for every 5 lbs of ground meat we also add a little olive oil into the grinder pan while were adding the meat to give it more fat it makes it much easier to stuff with the kitchen aid.
lol, I started my sausage ventures with my kitchen aid. It’s pretty much trashed from grinding meat and making bread. First bought a stuffer then the $500 grinder. Totally worth the expense because I’ve made hundreds of pound of sausage and ground meats
I helped our church repair their mixer several years ago. It was just a few gears. Super easy.
Great family Brad.... Always entertaining. I know it was a pain but had to be cool doing that with your dad. Happy New Year Chud family!!
enjoyed the video i have used a stand mixer for sausage when i first started grind at 5-6 speed
use non stick spray and meat won't stick so bad
buy a jerky gun (30 dollars) to stuff with and sausage won't smear
brought back a lot of memories look forward to next video
Such a lovely and empathic family!!!! I saw some polish pottery in the background as well. I like that 👍🏻👍🏻👍🏻
i ground meat with my stand mixer exactly twice before I bought a separate grinder. Worth every penny I spent on it. I use it way more than if I still only had the mixer attachment.
this video brought back old nightmares! Way to work thru it Brad!
I used my mixer to stuff sausages ONCE. A decent 5lb vertical stuffer made a HUGE difference, I replaced the plastic horns with stainless also. I still use the kitchen aid to grind but 5lbs is a large load for me.
Love it, I started out my first adventures in sausage making with a stand mixer and grinder attachment, and chudds videos.
Real quickly bought a cheap stuffer from academy.
Made a not so bad combo for a year or two.
Then stepped up to a cabelas grinder, and it was a game changer.
Now another year or so later, I'm to the point of going to step up my my sausage stuffer game l.
I like the grinder part but just got a stuffer because that process is hell.
i remember doing this and then stepping up my game , such a pleasure now. thought id never make another link again after that. glad i got better equipment.
Thank you Bradley for doing this video. I bought these when I got my Stand Mixer in anticipation to make sausages but I still haven't yet after a good year. This video is a great reference for me when I attempt it this year! EDIT - After watching the entire video - I will most likely buy a sausage stuffer separately to help with stuffing. The machine seems to be a pain!
Thanks for making this vid. Just received the kitchen aid grinder for Christmas
When we've used that same mixer to grind meat for sausage, you definitely don't need to run on high. Running a lower speed with give a more even grind with the auger having time to bite and push the meat through better. Chilling meat again before stuffing helps too.
And holy cow your dad makes the RIGHT size old fashion!~
Another super entertaining video. I have a large grinder along with the mixer attachment. I only use the mixer attachment grinding small amounts (less than 2 lbs) because the big one is heavy and i cant leave it setup. I have found the mixer attachment works really well for those smaller batches. The one thing i do differently is I don't run the mixer wide open, i set it as low as possible while it still keeps up with how quickly i can feed it. Thinking is less speed means less heat.
I never use the mixer attachment for stuffing, but one thing i thought of while watching this video, given that the worm gear does a significant amount of emulsifying, i wonder if it would be better to have the sausage under mixed and still a bit crumbly when going into the stuffer. It should feed better that way then count on the mixer finishing the sausage to the desired consistency as it passes through the machine.
That was awesome love that you had the family involved your mom with the snake in my boot was the highlight lol thanks for the videos
Can confirm starting out sausage making with a stand mixer is a hobby killer
Great video again Bradley, always nice to see your lovely family. Happy new year to you! My Kenwood mixer has 1.6hp and a sturdy stainless steel meat grinding attachment. It does a great job grinding meat, but I haven’t tried the sausage tube yet.
Don't. I did and it wore me out. The suction on pulling the plunger out is too much to deal with. Get a stuffer. God bless
Thank you for this! So good to have confirmation that my attempts to stuff right out of my little grinder haven’t been difficult merely because I’m bad at it. :) also, you have a beautiful family there!
Thanks Chud, I have a ton of trimmings from brisket cooks that I need to do something with.
I'm so glad you made this video. I started making sausage with KitchenAid equipment, and this video was a quick reminder of why I will NEVER go back. Ooooh the memories.. Happy New Years Chud!
I have not tried making sausage but I do use the meat grinder attachment to grind my own beef. The directions say to use speed setting 3 or 4... That might help the texture should you ever try again.
My very first experience making sausage was with a stand mixer and it went exactly as shown however I didn't let it discourage my future sausage making endeavors one bit. I chalked it all up as a learning experience . And immediately got my self a dedicated grinder and stuffer LOL.
What a great video! This is what the holidays is really about. Well done sir!
Happy New Year to you and yours. Me thinks there was quite a bit of behind-the-scenes drinking going on! Cheers!
That's my setup ! Switched to making 1/4lb burger patties. So much easier!
Thanks Brad - Always great to see the fam in your vids! - Happy 2024 - Cheers!
Can confirm - this process is a PAIN in the behind - I could feel Brad's pain through this video! My first attempt was making some deer snack sticks - I don't have any true sausage making gear but I do have the stand mixer, so I told myself "I can do this!" The grinding wasn't "terrible", but the casing/stuffing part is just awful with this set up. 12-15 pounds of venison casing into snack sticks, my arm was exhausted from plunging so much, haha. If I decide to undertake making those again, will be investing in a sausage stuffer - possibly even a grinder. I don't know enough about what things "should" look like due to lack of experience, so your comments about the meat being worked too hard, messing with the texture - makes me wonder about my snack sticks and how they "could" have looked if I knew what I was doing. Great video, even though it was a pain!
I started with my kitchen aid stand mixer. The grinder works well enough but getting a LEM stuffer makes it so much easier and enjoyable
@@Doodooheadguy-fishingplanning to do something like that if I decide to try sausage making again, haha. I'll be interested to see if the meat has a different texture like Brad mentioned in his video using a stuffer vs the stand mixer and having it the meat get worked over more than once.
@Pitmaster_GoldenShellback if you take your time grinding and speed down to 3 its fine. Chill the meet in the freezer for a bit and let the motor rest. 5lbs and under is very do able. Cranking the speed to max just heats heats up everything way to quick.
@@Doodooheadguy-fishing that's what I did - ran it at a mid speed. Not knowing what I was doing, I was more cautious and put it on the slower speed instead of full blast. Probably grinding in smaller batches like you said would be a good plan if I try this again
Great video. Started on a kitchen aid and got a stand alone stuffer recently. Definitely when using the kitchen aid you have to freeze all the components otherwise you're gonna have a really bad time.
Happy New Year, Brad Fam! I love when we get to see er'rybody.
Glad to know I made the right choice and using all my Christmas Amazon gift cards to buy a meat grinder and a stuffer rather than using it on the attachments for the stand mixer! 2024 it’s gonna be the start of my sausage, making journey
Never tried a stand mixer. But i did make several hundred lbs with a regular grinder. It wasn't fun. Had to make little balls for it to feed into the casing. Stuffer was a game changer and took so much of the work out of making link sausage.
I have a 1.5 Cabela's grinder that comes with the tubes and stuffing die..... not much different than what you just experienced. I did it for a few years, but finally bought an LEM stuffer. Worth every penny..... I am sure the "Meat" brand stuffers are really good ones too.
You are such an awesome son to have.
That all looks fun and tasty.
Once considered getting the attatchments for ours, glad I didn't.
The stand mixer was my first sausage making! The grinder is a little slow to grind the meat. After buying and cutting up the meat I found that buying ground beef and pork when on sale is much less work than bringing out the kitchen aid mixer!
Thanks for sharing your family. Wonderful group of people.
Thanks Brad! Now I know for sure I'll never but the attachment for our Kitchenaid and stick with my dedicated grinder/stuffer even for very small batches of a pound or three.
I have the stand mixer and can confirm that the stuffing is the worst part. I actually put the components back in the freezer prior to stuffing. While I was successful, the results were mixed. I will do what others have recommended and buy a stuffer first. Thanks Brad and Dad.
The results were “mixed”
I’ll see myself out 😂
The LEM hand crank stuffer is a great investment, you can get the 5 pound one for 180ish on sale.
Dude I have been using my stand mixer to make sausage for years, it works great! Good job, those look really good!
Chud I think you might want to try the 30lb lem motorized stuffer. I love that stuffer it is great for my large 50-90lb batches. One of my go to sausages I make is serrano pepper mozzarella summer sausage.
Surprised the mixer didn't let the smoke out. Happy New year Brad
Love all the videos with your family in it. Easy to see where you get a LOT of your character! Happy New Year to you and yours!
Your folks seem pretty cool, y'all had fun.
Good thing your dad's an engineer..... Love the 6 ounce Old Fashions..... Good to know using my Kitchen Aid for sausage is bad plan. The feed seems to be the problem. LOVE your Family, tell them THANKS for sharing their home during the holidays!!
Making my first ham based on your recipe ❤ thanks
Great video! I have used my Kitchen Aid 3 or 4 times to make sausages, each time was about a 6lb batch, and I was on my own - absolute nightmare! The biggest challenge is the amount of air that gets into them as you're pushing sausage meat into the tight hole (wink), then you pull the plunger out and you can't get the next meat into the hole without a big chunk of air. Also the casings dry out while you're filling them due to the amount of time it takes.
However...! I got a vertical sausage stuffer for Christmas and this weekend I'm taking it for a joy ride!
Brilliant video Brad also it’s nice to see you enjoying time with your family here’s to a successful year for you 🍻
Thank you for taking one for the team, sir. I only have the stand mixer, with the plastic attachment to make it worse. I think your video just saved me from a really big mess and a huge pain in the ....
Happy New Year to the family.
At the price of a stand mixer (or replacement cost if you burn it up and are a baker) you can purchase a fair grinder and a 5lb LEM stuffer. In my area, pork goes on sale in early spring and boneless pork loin can be found under $1.50 lb. So that's when I set up shop and make brats, andouille, red hots, Italian, etc for the year (some are given away as gifts) . I think it took me 2 seasons of doing this (started 8-10 years ago lol) to balance the savings of making my own (not to mention the quality) vs the $200 in equipment. But every so often BRAD puts out a new recipe that I am compelled by law to make immediately! Thanks Brad! Lol