Using Your Grinder To Stuff Sausage


  • Walton's Employee

    Meat Hacks: Using Your Grinder To Stuff Sausage.

    Learn about Using Your Grinder To Stuff Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Meat Hacks: Using Your Grinder To Stuff Sausage.
    Most grinders have the ability to do more than just grind meat, you can use some of them to power meat mixers, hook up jerky or patty makers to them and most of them have the ability to stuff sausage into casings. One important note is that this is a feature of these types of grinders, it is not ideal and using an actual sausage stuffer will make the process much easier and faster but we are going to show you the process of using your grinder as a stuffer.

    This is the Weston Butcher Series #12 electric meat grinder and it comes with everything you need to use it as a stuffer. First is the star stuffing adapter, this is going to take the place of a plate and knife and it’s main job is to prevent the auger from riding on the bottom of the throat which would damage both the auger and the head assembly.

    Then we have 4 different sized stuffing horns to choose from. We have 20, 30 and 40mm stuffing horns that are tapered down to make stuffing easier, the issue with that is that it means the smallest casing we can get on the smallest of these three horns is the 32mm casing and only a small amount. Then there is a separate horn with a 10mm metal attachment at the end for stuffing smaller diameter casings, when using this it is also necessary to use this high speed auger in place of the star stuffing adapter. The smaller horn and casing you use the longer it is going to take to stuff your casings, so doing something like a summer sausage casing is going to be easier than making a bratwurst.

    For our purposes today we are choosing the 20mm stuffing horn and a 32mm casing. The collagen is packed down so while we are only able to get a few inches of the casing onto the horn it will translate into a few feet of finished product at a time.

    We are going to lock the stuffing horn into the stuffing flange, to do so you line up the three slot on the flange with the 3 knobs on the horn and push it into place. Then we are going to put our star stuffing adapter onto the stud where the plate and knife would normally go and finally we will put our locking ring over the stuffing horn to keep it in place.

    I have already mixed my seasoning in with my meat, and for anyone wondering it is a brand new one we are carrying, it is Excalibur’s Chocolate Chili Flavored Bratwurst that I have been excited to try for a while now.

    So we have everything all set up, we turn our grinder on, push down the meat through the hopper and as you can see it will come out the stuffing horn and into the casing. It is much slower than if we were using a sausage stuffer but it does work. I had six pounds of ground pork and it took me xx minutes.

    So while a Sausage Stuffer certainly is a lot easier to use and we would recommend it you can stuff off most grinders, just make sure you purchase one that supports this feature and use the correct stuffing horn.

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  • Regular Contributors

    Jon
    I have to say I was skeptical about stuffing off the grinder but it does work well. We do too much volume to use it often but we do when making test batches.


  • Walton's Employee

    @parksider Agreed, if you are doing test batches it will work, it’s not my favorite thing to do as it takes longer but it absolutely does work. What sized grinder are you stuffing off of?


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Recent Posts

  • @TinCupTom I agree with both @bobing195-7 and @ed-jordan in regards to the H Summer, great tasting Summer Sausage without being too strong or having any real heat.

    Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.

    The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor

    Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.

    Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.

    H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.

    Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.

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    @tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!

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  • B

    I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
    So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob

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    thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!

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  • S

    excellent, thanks.

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