Curiosity finally got the better of me and I just had to get the sausage stuffer attachment for our Kitchenaid stand mixer. Loblaws had whole pork shoulders on sale for $0.99/lb so we ending up making Hot Italian and Hungarian style sausages. I’m not going to lie, it was a lot of work but the end result was so good that it was well worth the time and effort.
Step 2: Using s sharp knife remove the fat and skin from the meat and cut it up into tiny pieces.
Step 3: Grind each batch using a coarse blade. Mix the meat with the rest of the ingredients. Keep everything as cold as possible by keeping the ingredients refrigerated when not in use.
Step 4: Soak the hog casings in bowl of ice cold water for at least half an hour to get some of the salt out. Hold one end of the casing up to a tap and turn on the cold water. Slosh the water through the inside the casing, working your way to the other end. Empty the water completely from the casing.
Step 5: Sample your creation by cooking a little of the sausage to test the seasoning mix, adjust seasoning if necessary.
Step 6: Lubricate the stuffer horn with lard or shortening.
Step 7: Tie a knot on one end of the casing and put the entire casing on the horn. With a pin, prick the end to get the trapped air out.
Step 8: Start passing the meat through the stuffer and into the casing. If any air pockets show up, just use the pin to prick the casing to remove the air. Leave some space in the casings so that you can twirl them into links. Turn them to make links and then cut the connector bit.