Stuffer vs. Stuffer

Stuffer vs. Stuffer


(Len Spoden (703) 598-7427 - Freelance)

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Wednesday, January 23, 2008

A KitchenAid meat grinder attachment worked just fine to process the filling for the sausage that chef Jamie Stachowski taught Michelle Harriger how to make. But the sausage stuffer attachment did not pass muster.

The KitchenAid relies on the grinder's auger to push forcemeat through the filling tube and into the sausage casing. In doing so, it breaks down the fat too much. When Stachowski compared sausage filled using his manual filler with sausage filled using the KitchenAid attachment, the difference was clear. The manual machine yielded a rosy and visibly chunky product; the KitchenAid sausage was much more homogenized and looked almost white. "It's worth investing in a manual machine for sure," the chef stated firmly.

Manual sausage stuffers can be purchased online. Here are two we recommend:

At http://www.sausagemaker.com: a three-pound, cast-iron stuffer with a push handle and two plastic stuffing tubes ( 3/4 inch and 1 1/4 inch), $59.99.

At http://www.northerntool.com: a five-pound stuffer with a hand crank and piston, a stainless-steel cylinder and three plastic stuffing tubes ( 1/2 inch, 7/8 inch and 1 inch), $79.99.

-- David Hagedorn


© 2008 The Washington Post Company

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