Hi
I posted on here about my first experience of making boerewors with a stand alone Kenwood MG450 mincer/stuffer and it was a relatively easy experience.
Yesterday I tried my hand at making sausages using an almost identical method and it was a real pain in the neck trying to stuff the casing this time round.
I used pork shoulder with about a 75-25 percent ratio.
I made sure the meat was really cold, then cut it up and did a grind with a coarse plate, mixed in my water and spices, then re-ground the meat with a medium plate.
The mincing was easy.
Stuffing the casing was a different story though.
Trying to get the meat through the feeder tube at the top was a long an arduous process.
The meat was really sticky and the plunger/meat pusher kept getting stuck in the feeding hole, and it took forever to get all the meat through.
When I made the boerewors my wife found the process of filling the feeder with the mince relatively easy, yet my strapping 25 year old son really battled to feed the sausage mix.
The only thing I could think of was perhaps i should have put the meat in the freezer for a while after my second grind, before stuffing?
Also the water and spice mix was a different ratio to when I did the boerewors.
Or must I just break down and fork out for a good hand stuffer?
The end result was still pleasing though, but the process was a bit off-putting, to be honest.