[Sca-cooks] sausage can be fun...

[Mairi Ceilidh]

Jadwiga--

Would you take a look at the item at the link post below and tell me is this
is what you are talking about?  I make sausage a lot, sometimes as much as
75 pounds at the time.  I agree with you, the Kitchenaid, which is a miracle
worker for some things, is a killer for stuffing sausage.  If this is the
gadget, and if it works as well as you say it does, I will own one before
this week is out.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=2592488153&category=25372

Thank You!

Mairi Ceilidh





> Ok, so I had said that I was going to make the sausage for my feast on the
> 21st, and was trying to find someone who had a kitchenaid with sausage
> stuffing attachment. One of the pages in my local group volunteered that
> her family had a sausage stuffer, would I like to use it. It wouldn't take
> too long, she said. Of course, I said yes, with private reservations that
> we could get 20 lbs of sausage stuffed between noon yesterday and the
> start of the Superbowl, my experiences with Kitchenaid stuffers making me
> suspicious.
>
> But the sausage stuffer they had was a "sausage press", with a heavy
> wrought iron canister and crank-down press part, nozzle on the side. The
> inside volume of the canister was about that of an industrial coffee can
> and about 5 lbs of stuffing fitted in fine.
>
> Admittedly we cheated and did not twist the sausage into links, but even
> with mixing 4 batches and intermittent stops for tasting, the entire
> process took less than 2 hours, with the most time being expended on
> threading the casings on the nozzles!
>
> If you see one of these sausage presses at an auction (A's dad said he
> paid $20 for his) do get it. Wow! What a difference from the agony of
> Kitchenaid! I have had people say to me that it wasn't safe to make your
> own sausage for a feast because the meat would be out too long. This
> operation should calm their fears. :)
>
> P.S. I think I overpeppered the last batch of sausage. This comes from not
> having a scale accurate down to grams available at the time. However, we
> all liked the sausage, it just wasn't as amazing as it was the first time
> I had it.
>
> -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "Look, that's why there's rules, understand? So that you think before you
> break 'em." -- Terry Pratchett, _Thief of Time_
>
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