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Making Sausage with a Kitchen Aid Mixer & Mincer attachment

This method can be used with any mixer

Recipe - Lincolnshire Style Sausage, 2 Kg mix

1.000g Pork Shoulder
500g Pork Belly
270g Water (Chilled)
180g Rusk / Breadcrumb
50g Seasoning (See Below)

Lincolnshire Sausage Seasoning
(Adapted from a Recipe supplied by Parson Snows 2005)

50g Salt
5g White Pepper
5g Black Pepper
5g Nutmeg
2g Mace
3g Ginger
1g Allspice
15g Dried sage
14g Corn flour

Mix above together until even in colour.

Preparation
1. Chill all meats well, 2 � 3 Hours
2. Chill the water in the refrigerator
3. Dice meats to fit Mincer Throat � return to refrigerator until ready to start
4. Weigh up the seasoning as above & weigh out the 50grm required
(Keep the rest in a screw top jar)
5. Weight up rusk or bread crumb � put to one side

Method

1. Mince the meats through the blade of your choice (Course or fine)
2. Add meats to the bowl & fit onto the mixer with the K beater
3. Start the mixer on slow speed and add the seasoning
4. Add the chilled water and continue mixing on slow for the water to absorb this should take no more than 20 seconds.
5. Turn the mixer up to speed 4 and mix vigorously until the meat mixture looks sticky, Again about 30 � 40 seconds
(this is myosin the protein that sticks the sausage together & gives texture, rather like the gluten in bread)
6. Add rusk or bread crumb & mix well in
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into suitable casings,
9. Allow standing overnight to Bloom (Flavour Development).

regards
sausagemaker

How do you rate the Kitchen Aid meat mincer/stuffer attachment for home sausage making?

David

How do you rate the Kitchen Aid meat mincer/stuffer attachment for home sausage making?

David

Epicurohn
I am in agreement with Oddley on this one. Whilst it is not my preferred method it is a good way for beginners to start.
I tried this out & wrote my finding purely to help beginners to get a grasp of how to proceed.

regards
sausagemaker

I tried it when I bought it some years back and the mixture kept accumulating in the horn. I'll try to make some bratwurst following some of the tips on these postings. Want to try using collagen casings though instead of the natural hog casings I've been buying locally. I can't stand the smell and the continued breakups.

Thanks,

David

Epicurohn
Try not to put too much mix down the throat of the mincer at a time this will help the accumulation problem.
Also when using collagen casings be careful not to hold them too tightly as they will also snap very easily.

Please keep us posted on your bratwurst trials

regards
sausagemaker

You warned me and it happened. I made some Bratwurst and Italian Sausage. When they start to come out my eyes liked the plump look of tightly stuffed casings. Of course when I started to handdle them they snaped open. I stuffed susequent runs whith less pressure but they tended to look flacid. I guess it takes practice.

The brats were from a spice mix from Penzeys' in the States and they were a bit harsh on the mustard. The Italian was a recipe from Kutas and they were really good mixed in tomato sauce with meatballs for fettucine. I grilled the brats and the casings fell apart all over. Is this normal?

Thanks guys,

David

Made this recipe today [my second ever sausage attempt], and they look fantastic. I tasted some of the mixture before stuffing, and cooked up the remnants from the horn to have in a sandwich. It was divine! I can't wait to taste them after they've bloomed

It's a fantastic recipe. I'm sure you'll enjoy them.

Phil