Customer reviews from kitchenaid.com
KitchenAid - Sausage Stuffer Kit - KSMSSA - White
Average customer rating
2.2
(58 Reviews)
Rating breakdown 58 reviews
5 Stars
10
4 Stars
7
3 Stars
2
2 Stars
4
1 Star
35
34%of customers recommend this product.
(
19 out of
56)
Customer Reviews for KitchenAid - Sausage Stuffer Kit - KSMSSA - White
Customer Rating
5
For Better Speed: Add Water to Sausage Mix
on December 1, 2017
Posted by: Chen
from USA
Gender:Male
I see many people writing negative comments on this sausage stuff because they are having problems feeding the meat through the apparatus and the solution is to add liquid to the mix like water or cider. I have had the same problem many here describe on other sausage stuffing equipment not made by Kitchenaid but through lots of trial and error found the secret to good sausage making is adding water to the mix.
When the mix is too lean the problem becomes worse and more water is needed. Meat will dry out quickly after it is ground and this is the reason for fresh meat being preferred. The nearer the time after slaughtering the animal the better the performance of the meat mix.
If you are worried about too much water in the mix then expirament by incrementally adding water to the mix until the proper flow through the sausage stuffing tube is achieved. You may even need to add more after the mix sits for a time.
I hope this helps everyone!)
BTW Kitchenaid is owned by Hobart, which is a highend manufacturer of industrial food processing equipment.
When the mix is too lean the problem becomes worse and more water is needed. Meat will dry out quickly after it is ground and this is the reason for fresh meat being preferred. The nearer the time after slaughtering the animal the better the performance of the meat mix.
If you are worried about too much water in the mix then expirament by incrementally adding water to the mix until the proper flow through the sausage stuffing tube is achieved. You may even need to add more after the mix sits for a time.
I hope this helps everyone!)
BTW Kitchenaid is owned by Hobart, which is a highend manufacturer of industrial food processing equipment.
I would recommend this to a friend!
Written by a customer while visiting kitchenaid.com
Customer Rating
4
First Time Sausage Maker
on December 29, 2017
Posted by: Ben K
from Oregon
Gender:Male
I made my first sausage ever with this today and had no problems. The price is right. I didn't have any issues with cracks or any physical issues. This was my first time making sausage and we made 3 pounds. I would say that any issues I had with air bubbles came from being new to this skill, rather than any problems with the equipment, with some practice, I was able to prevent air bubbles. I found it a little difficult to work the meat through the grinder tray and pull the sausage at the same time. But with some practice, I was able to do both tasks by myself. I would recommend this. For the price, you can't really go wrong.
I would recommend this to a friend!
Written by a customer while visiting kitchenaid.com
Customer Rating
5
No problems for me!
on May 29, 2015
Posted by: Bonnie B17
from East Troy, WI
Verified Purchase:No
I must admit, I was a little leery about buying this attachment after reading all of the bad reviews. But, one of my main reasons for buying the Kitchenaid Artisan Mixer, besides baking of course, was to get the meat grinder and sausage stuffer attachment, so I could make home made kielbasa like my mom used to. I can't understand why these other reviewers had so many problems. I grew up helping my mom and dad make sausage, so I pretty much knew what I was doing. I didn't have any problems with air bubbles, and the plunger from the meat grinder worked fine to help push the meat through to stuff it. A full size casing fit onto the stuffer just fine, of course you have to bunch it up, but it fit. The end result was perfect kielbasa, and I'm proud to be able to carry on my mom and dad's legacy.
I would recommend this to a friend!
Written by a customer while visiting kitchenaid.com
Customer Rating
5
great attachment
on January 7, 2018
Posted by: HeatherH
from Stafford, VA, United States
Gender:Female
Not sure why bad reviews. This was my first time for sausage and casings and the biggest issue I had was trying to open the very small sheep casing. I watched a video prior to purchase to see how it went and had only a couple issues. One being working with sheep casing as first time, I had two areas where the casing was ripped and sausage was popping slightly out and slightly uneven plumpness on first casing which I think was from me pulling on the sausage coming out. The second and third casings were almost perfect. Yes the first casing went slow as I tried to figure things out but once I got to my second all went smoothly. I used coconut oil on the tube and kept my hands and the casing wet with warm water. I've only recently purchase this so I can't address how it holds up over time but I'm pleased at this point in time
I would recommend this to a friend!
Written by a customer while visiting kitchenaid.com
Customer Rating
1
Possible, just like herding cats.
on March 21, 2015
Posted by: FullHelmetBeard
from Juneau, AK, United States
Verified Purchase:No
It can be done. With some youtube research and a lot of stubborn determination, I made about 2 dozen satisfying-looking sausages. The other reviewers are largely correct, however - it's not very good.
I can attest to the meat-grinding potential of attachment. It does a fine job cutting pork, with which I've had significant trouble in the past due to its high fat content. Though the blade is prone to getting choked up on the gristle, I was able to get through 14 pounds of pork shoulder with only one stop to remove excess fat. I recommend following the 1-inch cube guide lines more or less, however, because a longer strand of meat, while within the capacity of the grinder, doesn't do well with the worm and causes excess strain on the mixer. 1.5 x 1.5 inch squares worked fine for me.
Then there's the sausage stuffer. With all that ground pork, I went out and bought the horn (they're sold separately at our local Fred Meyer) and followed the instructions to the T. This would be a great sausage maker for a proctology student, because I was basically stuffing the intestines by hand.
I think that the problem isn't with the horn being plastic, though. With the ring screwed on completely, I had no meat-leakage and no air getting in through the seal. The real problem with this is that the worm was definitively designed to grind cohesive meat, not push deconstructed granules. The worm has a significant-enough gap between it and the wall of the chamber that as it tries to push the meat forward, it squelches backward over the screw and makes no progress. The only way to get it to go forward is to pressurize the the meat from behind by pressing more into the chamber from above.
Here's where everyone is running into air. The push-bar/ring-loosener combo that comes with it is also designed for the grinder. While it serves its purpose well there, it was also given a nice gap around the sides, so it would be easy to use to push meat and vegetables with. That gap is where all the meat squirts up from, because in order to push a (practical) liquid, you need a seal. You won't find it here. The result is that when you pull up on your plunger, you create a large vacuum that the freshly squelched meat falls back on, making an air pocket. This gets into your sausage casing and you start over or struggle through to the end.
I won't recommend the procedure, but I followed a how-to-sausage video online which was titled "How to Make Homemade Sausage" by food farmer earth (I'm not affiliated, but I am grateful. I thumbs-upped it). In the video, the guy conveniently used this same system. His technique, and the one I followed, was to forgo the plunger and push the meat in by hand. The tunnel to the worm is long enough your fingers can't get in there, but I used three fingers at once anyway to be certain of my safety and to get enough pressure to move the sausage. What you're doing is essentially pressing the meat by hand through a long funnel into a casing. If you're careful, you get little or no air this way. My best was about 3 feet of sausage before air got in.
If you keep the air that gets in up at the horn, you can largely keep it out of your sausage. Poke holes in the links when you're all done to release any air you missed, and the spin it a little more to tighten it. Also, if you're doing multiple flavors like I did, I'd recommend a drop of food coloring on the end of one flavor to signal when the last of it has come out Slap the next flavor on top and keep forcing it through. That way you don't have to start this grueling process over from the beginning, since you already have a chamber-full of meat with no air in it. Oh, yeah, and you can get WAY more than "3 or 4 feet" of casing on there effectively.
TL;DR It's a good enough grinder for even fatty pork almost-warm meats, but the sausage stuffer horn was a nice afterthought that they didn't modify the grinder to work with it at all. Grinder: B+/A-, Stuffer: 60% D
Still Reading Because I'm Enraptured: Tomorrow I plan to grind the next 12 two pork shoulders (there was quite a sale) but instead of using the mixer, I'll poke the horn though a gallon ziploc bag, fill it with meat, and squirt it into the casing like it was frosting. That'll be a whole lot easier on my hands, back and feet, I think.
No, I would not recommend this to a friend.
Written by a customer while visiting kitchenaid.com
Customer Rating
4
Needs two people but works great
on June 22, 2017
Posted by: Sarah
from Batavia, OH
Main point- it takes 2 people. One putting the meat in and one on the other side with the casing. Like this it works great with few problems. Only issue we have is we've used it so much, the part of the tube the connects to the grinder is cracking. Thankfully it's a rather inexpensive kit. Well worth it in my opinion
I would recommend this to a friend!
Written by a customer while visiting kitchenaid.com
Customer Rating
1
Worst product I've ever dealt with
on December 30, 2015
Posted by: Nichjake
from Lansing, MI
Verified Purchase:No
Products that work poorly or break quickly are annoying, but not nearly as annoying as products that do not work at all and do more harm than good. Such is the case with this piece. I tried it twice, once as directed and once trying to troubleshoot...no matter what I tried this piece does not work for stuffing. I managed to get a few links, in about an hour. This is unacceptabe. It takes too long and works too poorly to produce decent quality sausage. The meat gets too warm, the machine turns it into a nasty paste and it incorporates so much air that what little is produced, is a terrible product. This will be going in the trash.
The grinder portion is OK, very slow but it get the job done. The stuffer is where the problem lies.
No, I would not recommend this to a friend.
Response from kitchenaid.comBy September 30, 2017
Thank you for contacting KitchenAid, Nichjake. We apologize for any inconvenience this may have caused. We would like to assist you with your product. I will be reaching out to you through the information provided in the next two business days to help resolve this issue.
Written by a customer while visiting kitchenaid.com
Customer Rating
1
HORRIBLE
on March 18, 2018
Posted by: Magofa
from Wilkes Barre PA
Gender:Female
I have tried to use this several times and it just stinks. It doesn't work. It took by husband and I over 2 hours, we stuffed about 2.5 lbs, and we finally gave up.
No, I would not recommend this to a friend.
Written by a customer while visiting kitchenaid.com