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May 7, 2008 07:48 AM

Making sausage without a sausage stuffer?

I love sausages and want to try making them, but am not ready for the investment of a sausage stuffer.

Is this possible, or should I not even dream of it --- any thoughts???

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  1. I make my own version of chorizo and often wondered whether or not I should try to stuff it into a casing.... If I did this, I'd probably try using a pastry cone with a wide tip.

    1. Do you have a Kitchen Aid Mixer - with the meat grinder attachment, a sausage stuffer nozzle is only a few more bucks..

      1 Reply
      1. re: grant.cook

        unfortunately, i don't... just ordinary kitchen things. Pastry cone might work..

      2. Patties are the answer!

        1. Just make patties or if you want a sausage shape, roll into a log using saran wrap and chill. this should help it keeps its shape while you cook it.

          4 Replies
          1. re: ESNY

            Very good idea... heck, meatballs are just fancy spherical sausages, come to think of it.

            To the poster - you aren't trying to make CURED sausages, are you?

            1. re: grant.cook

              Wellllll, I was actually thinking about it - but perhaps that is too ambitious for a first project....

              1. re: kudru

                I would avoid dealing with curing, or at least curing of any length.. it is a big step, and there is a lot you can do that doesn't require hanging something in your basement for a month.

                Try to make fresh sausage, if you are dying to use casings, or do something that involves cooking, like a terrine.

                If I was to try to cure something, and I am not experienced in this, I might try something simple, like bacon or pancetta.

                1. re: grant.cook

                  Thank you for the advice! I will stay away from cured sausage until I get the basics. But after some searching and reading ( eg. ) I'm all inspired to try home-cured bacon. Thanks for the suggestion - I had never considered it before!

          2. I make homemade sausage every fall. I use the grinder attachment to my stand mixer and then form little bricks of sausage in mini-loaf pans. Double wrap with plastic wrap and store in a ziploc bag in the freezer for future use. One brick is enough for DH and I to eat at one time.
            My daughter uses a hand grinder to make her sausage, then forms it the same way.