Sausage making help

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I just got the sausage stuffer attachment for my kitchenaid and I have a question on casing size… my kitchenaid attachment nozzle, where the meat comes out, has 1.6 and 1 CM (3/4 and 1.2 inches I think).

Does that mean I need to buy a 1.6 or 1 cm sausage skin or it will not fit or can I use any size of casing I want?

I just don’t want to buy 100 ft of sheep guts and have it not fit on my newest source of entertainment (hey I don’t have TV).

It’s my first time… help!
 
I think theoretically, you can use any size casing on any size nozzle (as long as it is the same or bigger than the nozzle).

But, the closer you can match the size, the easier it will be to make the sausages.

Try your local butcher, they should be able to be more specific (and provide you with sheep guts too ;))
 
i think we have the exact same thing here. i was opposed when my wife got it just because of how much it cost. but theni learned she used a gift card, and i realized how much i used it so i got over it.

yeah, the size it says is a minimum, you(or at least i) cant get smaller tubing to seal good. now larger works just fine. i tend to just use a rubber band to secure it on, and it works fine for me.

enjoy the new toy.
 
Well, there you have it aggie… gave you a definitive answer which is exactly what I was going to say.

Now Alton Brown did one of his “Good Eats” on sausage making so maybe you can find that and watch it for an actual video of making sausage and not just the still pictures you might get elsewhere.

Let me know how it turns out. I have made hamburger sausage but didn’t but them in a casing, just flattened them out and froze as patties.

Brenda V.
 
mmmmmm… you all made me miss my dad… he always made kielbasa for us…
 
BlestOne said:
mmmmmm… you all made me miss my dad… he always made kielbasa for us…
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did he boil it? We grilled it one Easter & Mom had a fit because it’s always been boiled. (We didn’t tell her it was boiled a bit first to make sure it was fully cooked.)

The only time I bought sausage casing, there was only one type. It really comes in sizes? or did I read something wrong? My Kitchenaid sausage stuffer has 2 grinder plates, I use the smaller one.
 
ajcoley1 said:
did he boil it? We grilled it one Easter & Mom had a fit because it’s always been boiled. (We didn’t tell her it was boiled a bit first to make sure it was fully cooked.)

The only time I bought sausage casing, there was only one type. It really comes in sizes? or did I read something wrong? My Kitchenaid sausage stuffer has 2 grinder plates, I use the smaller one.
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We did fresh and smoked… we had a smoker in the basement that was going year round. For fresh we would cook in water then drain it off and either bake in the oven or on the grill. With smoked, we skipped the water step and it went straight to the oven or grill. Speaking of sausage that is cooked by boiling then another method… Italian sweet sausage… boil then pan fry or grill… it is awesome! It is excellent with spaghetti this way!

Polish sausage is awesome with mashed potatoes, sauerkraut. and peas or with pierogies sauteed in butter and onion… yum!

The different sizes have to do with first the consistency of the sausage… think kielbasa and hot dogs… and then size of casings again think kielbasa and hot dogs… Hot dog casings mostly found in butcher shops or specialty shops… bigger casings are easier to find.
 
BlestOne said:
. pierogies sauteed in butter and onion… yum!

The different sizes have to do with first the consistency of the sausage… think kielbasa and hot dogs… and then size of casings again think kielbasa and hot dogs… Hot dog casings mostly found in butcher shops or specialty shops… bigger casings are easier to find.
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Oooh, I found a gluten-free pierogi recipe last Easter-heaven.
My local butcher only carries one sausage casing, I’d never heard of anything else. I have to go way down to the part of town with the big polish community to find it.
Now I’m hungry.
 
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