Difference between revisions of "Sausage"
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== Sausage Stuffer == | |||
We have a KitchenAid Sausage Stuffer attachment. It royally sucks. Will outline more here later, but for now, read [http://www.thesmokering.com/forum/viewtopic.php?p=41247&sid=7ca1c7aaccb833a365d5f8c52a5fee9c#41247 this commentary]. | |||
== See Also == | |||
[http://honest-food.net/2010/08/15/venison-charcuterie/ Venison charcuterie] has excellent general tips on making sausage, including some that would have been helpful when I tried it. The main ones: Keep the meat cold (we tried this, but we didn't do a good job of it), and let the sausage dry. | [http://honest-food.net/2010/08/15/venison-charcuterie/ Venison charcuterie] has excellent general tips on making sausage, including some that would have been helpful when I tried it. The main ones: Keep the meat cold (we tried this, but we didn't do a good job of it), and let the sausage dry. | ||
Latest revision as of 03:25, 14 September 2021
Sausage Stuffer
We have a KitchenAid Sausage Stuffer attachment. It royally sucks. Will outline more here later, but for now, read this commentary.
See Also
Venison charcuterie has excellent general tips on making sausage, including some that would have been helpful when I tried it. The main ones: Keep the meat cold (we tried this, but we didn't do a good job of it), and let the sausage dry.
