What’s better than making your own sausage? You get to choose your favourite meat, flavour it how you want and then cook it the way 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.
Place the open end of the casing over the nozzle part of the funnel and push most of the casing up onto the nozzle, but leave about a two inch tail and knot it. 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.
GETTING THE SAUSAGE CASINGS READY FOR USE
Follow these steps to prepare either natural or synthetic sausage casings for stuffing.
- Remove the excess salt by soaking the casing in cold water for at least 30 minutes.
- Thoroughly rinse under running cold water. You want to rinse through the entire length of the casing. Use the water balloon method by wrapping an open end of the casing around a faucet and turning on the water.
- Soak the casing in water for at least 5 minutes to make them more pliable and easier to 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.
- Casings should measure 21 – 23 mm in diameter for the small stuffer tube.
- Casings should measure 28 – 30 mm in diameter for the large stuffer tube.
You can use the large stuffing tube with or without casings. If using the large tube without casings, keep in mind that the sausage link will be around the size of a breakfast sausage. Also, if you’re not using a casing, you will want to make sausage with a high fat content as this will help the meat hold its shape during cooking.
Purchase your sausage casings at butcher shops or by special order at select grocery stores or online.
How to Stuff, Twist and Wrap Homemade Sausages {VIDEO}
FAQ
Can you stuff sausage casing by hand?
How do you fill a sausage casing?
How do you prepare sausage casings for stuffing?
Follow these steps to prepare either natural or synthetic sausage casings for stuffing. Remove the excess salt by soaking the casing in cold water for at least 30 minutes. Thoroughly rinse under running cold water. You want to rinse through the entire length of the casing.
What kind of casing do you use for sausage?
You’ll find that pig casing is the most commonly used option in the popular sausage regions of Europe such as Italy and Germany. Sheep, goat, beef and, dare we say, horse intestines are used in other parts of the world. Check out Amazon for a fantastic range of natural casings. [Note: Affiliate Link] 2. Collagen casings
How do you fill a sausage wrapper?
Push the sausage meat down the funnel with the spoon and into the casing. Step 4 – push as much of the sausage meat into the casing to fill the casing. Then, as the sausage wrapper starts to fill up, release some more of the casing from the hand holding the wrapper to the funnel.