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chilidog 02-15-2013 11:34 AM

Grinding Sausage
Does anybody have any experience grinding sausage right into casings?
I have a 32 grinder and I season the meat then grind the first time with a chili plate then grind again with a sausage plate . If I put the stuffing tube on the grinder it grinds it up into a slime. I guess it is too hard to push the ground sausage through the stuffing tube and if just keeps grinding on it.
It would be a lot simpler if I could grind it right into casings and not have to crank the stuffer!

BobBrisket 02-15-2013 11:46 AM

I tried using the grinder ONCE to grind and then stuff. That's why I only did it that one time. It was a major pain and mess. After that, I bought a separate stuffer. It makes process MUCH easier.
I'd recommend getting a stuffer.

jmcrig 02-15-2013 11:52 AM

Have to agree with BobBrisket.

gtr 02-15-2013 11:53 AM

Seems to me grinding and stuffing are two different parts of the process and best left that way. Plus mixing between the grinding and the stuffing helps with texture and distribution of spices. Also, I like to fry up a patty and get an idea of what the flavor is - it'll change a little after stuffing, smoking, etc. but I'll know whether or not I'm on the right track and can adjust seasoning if necessary.

BobBrisket 02-15-2013 12:01 PM

Also, I highly recommend a vertical type stuffer:

I originally bought one like this:

It was not very good. It didn't seal very good at the plunger plate and the interior walls of the tube.

IamMadMan 02-15-2013 05:50 PM

I agree, grinding and stuffing are two different functions, let alone the mixing stage in between them.

The horn type stuffers are ok for small batches, but they do not work well for smaller sausages like snack sticks.

Like "Bob Brisket" said I also would recommend a vertical stuffer. You can get the Weston stuffer under the "Realtree" label with free shipping at Realtree 7 Lb Stuffer.


chilidog 02-15-2013 06:01 PM

I have an old stuffer that's probably been in the family 80 years. It still does a good job it is just hard to crank. My shoulders don't like turning the handle anymore!

Swine Spectator 02-16-2013 06:16 PM


Grinding and stuffing ARE separate functions. You can certainly use a grinder to stuff, HOWEVER, you need to use a spacer instead of a plate during stuffing.

See here:

I have the Cabelas 11# stuffer and it works great. However, when I am making small (~5#) batches of sausage, I grind through plates and then switch to a spacer to stuff with the grinder.

The Swine Spectator

chilidog 02-16-2013 06:53 PM

Thanks David! That's just what I was looking for. My wife and I make sausage every year usually 50 pounds or so and that crank can get hard to turn.

J'ville Grill 02-16-2013 07:03 PM

I got the Kitchener #12 meat grinder from Northern Tool. I have only used it once for grinding and stuffing and it actually worked quite well. I had my wife help me with the stuffing by feeding the meat into the hoppper while I managed the stuffing tube and casing.

bbqbull 02-16-2013 07:59 PM

I have a Cabelas 3/4 horsepower grinder. After we do the second grind and season the meat we use it as a stuffer and it works just fine. We also remove the grinder blade before stuffing the small and larger casings.

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