I have tried twice to make pork sausages using an electric meat grinder with stuffer attachment (Kenwood). Both times it has produced slimy sausages. The meat is cold, I have tried oiling the parts but the meat seems to get stuck as it goes into the nozzle and gets pushed backwards and then gets squished into a paste. The result is dry paste-like texture that noone likes. p.s. recipe is 13.75% rusk;15% water; 70% meat and 1.25% salt.
Wondering now whether to get a stuffer but would it do the same? HELP PLEASE - need to make sausages as I have 25 kg of meat!!