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Old 01-03-2011, 07:32 PM   #11
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I got one of these, Get Er Done
http://cgi.ebay.com/32-Meat-Grinder-Sausage-Stuffer-W-Pulley-motor-/220703482840?pt=Small_Kitchen_Appliances_US&hash=i tem3362f3e3d8

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Old 01-03-2011, 07:44 PM   #12
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Originally Posted by novafire View Post
What kind of stuffer do people recommend?
The KA stuffer worked for me, but it would take two of us to do it. My wife would feed the meat, while I coaxed it into the casings. The problem is that there is no real hopper, so you don't get much meat in at a time.

I now use a three pound horn, it's inexpensive and easy to use and clean. I like being able to just push on the handle to push the meat through. I've done 60lbs of meat at a time with it, no problem. But I also like being able to do a small batch, <5lbs, with minimal clean up or effort.

I've never used the larger handcrank type, so I really can't speak to those. I just assume there are more parts to disassemble and clean.

Moose
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Old 01-03-2011, 11:03 PM   #13
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thanks for all the great info everyone, I'm going to try my first batch of hot Italian sausage this weekend and I am looking forward to trying the other recipes you guys posted soon!!

Any recommendations as to what type of casings to use?

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Old 01-03-2011, 11:05 PM   #14
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Originally Posted by android View Post
just FYI, i have heard that the 'stuffing' part of the KA attachment really sucks to use. i can attest that the grinder works great, not so much on the stuffer. and, do yourself a favor and get the book 'charcuterie', great read and has tons of good recipes in it.
Is this the book: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1294099479&sr=8-1
? There were several matches on Amazon for just "Charcuterie".
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Old 01-03-2011, 11:11 PM   #15
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Originally Posted by MenkeMoose View Post
.

Place the sausages in hot water (but do not cook) until they become firm, then let rest in warm milk for a while (I do this for about 20 mins). Cook until browned with some sliced onions and serve.

Moose
Thank you for the recipe, this looks awesome. One question though, if you plan on making the sausages and then freezing them for later use do you put them in hot water and then warm milk prior to storage, or just prior to cooking?
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Old 01-04-2011, 01:05 AM   #16
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Originally Posted by strat_thru_marshall View Post
Is this the book: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1294099479&sr=8-1
? There were several matches on Amazon for just "Charcuterie".

Yep...that's the one you want. I have it, along with Rytek's book. Both books are great to have.
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Old 01-04-2011, 01:07 AM   #17
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Any recommendations as to what type of casings to use?
I'd use natural hog casings for Italian sausage. 32-35mm
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Old 01-04-2011, 01:59 AM   #18
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Originally Posted by strat_thru_marshall View Post
Is this the book: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1294099479&sr=8-1
? There were several matches on Amazon for just "Charcuterie".
Yup, thats it. Great book.
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Old 01-04-2011, 03:23 AM   #19
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Thank you for the recipe, this looks awesome. One question though, if you plan on making the sausages and then freezing them for later use do you put them in hot water and then warm milk prior to storage, or just prior to cooking?
I've always cooked them the same day. But I think you would be fine to put them in the warm water prior to freezing, and in milk before cooking.

Moose
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Old 01-06-2011, 12:23 AM   #20
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as far as the stuffers go, i would definitely get the hand crank one. my folks got me a curved tube manual handle one for christmas and it was a pain to use. it got the job done, but after a while, it was getting to be a PITA, meat slipping out the sides of the piston, lots of air bubbles into the casing, etc. so i swapped it out for one like dataz posted, except with metal gears. i haven't used that one yet, but from all i've researched, that is the way to go.

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