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Mar 30, 2010 11:50 AM

We want to make sausage

My DH recently helped make kolbasz at a friend's Hungarian church, where The Making of the Kolbasz is an annual ritual. They made upwards of 1,000 lbs each year.

Since he is now a fully trained kolbasz journeyman, he wants to make his own sausage. DH has visions of recreating the kolbasz experience at home, and then expanding to other types of sausages, including chorizo. And maybe smoking the sausage as well.

What do we need to do this, other than a box of wine & a good therapist? I have a KA mixer, with the possibility of attachments, but posts elsewhere on the board seem to indicate that I may be better off going in another direction. Hand grinder, or electric? What size? Separate stuffing thing-a-ma-bob? Any suggestions gratefully accepted.

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  1. If you're only going to make 5-10lb at a time, the KA attachment should work fine. Much more than that and I'd spend the money on a stuffer from Northern Tool (~$80). You might still be OK just grinding w/ the KA for a 15lb or so batch.

    Yes, you could drop a wad and get a dedicated setup, but that depends on how long this fascination is going to last and how intense it's going to get.

    1. I have the KA attachment and the stuffer from Grizzly (around $80 shipped). I think it is a perfect combination for occasional and relatively small batch (5lbs) sausage making. My brother and I tested them out last weekend. We made a chicken/basil/tomato sausage and pork/garlic sausage. By the time we got to the second batch we were a well oiled machine, it took about 45 minutes start to finish.

      2 Replies
      1. re: Frobisher

        I'm thinking that this might be the start of a Man Activity for hubby and friends. We've got the German side of the family for a wurst fest, and the Mexican chorizo-holics, plus assorted other ethnic friends with cravings for sausage.

        Chef Chez ( was kind enough to send me some good suggestions and links to Northern Tool. He recommended a separate stuffer since he found the stuffer attachement to the grinder to be an exercise in frustration. I'm still debating $99 electric grinder versus the KA attachement. When I went on the KA web site, there were a lot of negative reviews about the KA attachent & problems with oil leakage.

        I'll be sure to post when I figure out what direction to take. Father's day is not that far away, and the whole sausage-making deal opens up a world of gift possibilities.

        1. re: PattiCakes

          Just to clarify. My KA attached is grind only. The stuffer from KA has horrible reviews. Whichever way you go on the grinder, I would definitely get the separate stuffer.

      2. Some interesting discussion on the home sausage fad. at from Feb. this year.

        1. This is great! I learned to make kolbasz with the elders at my old Hungarian church in central NJ; sadly, they haven't made kolbasz in over 15 years as the congregation (and the Hungarian population in the area) has dwindled. A recent nostalgia drive back to my old stomp revealed that the church building is in fact up for sale.
          Makes me really glad I learned to make the stuff when I did. The stuff available for sale (even at theHungarian butcher shop that's still around) just doesn't measure up to home made, not by a longshot.

          As far as stuffers go, I've read the lousy reviews for the KitchenAid stuffer attachment and frankly couldn't disagree more, and don't really see where so many have had problems with that setup...I've been using the grinder and stuffer attachments with my KA for nearly 20 years and have never had a problem, and easily stuff 20 lbs of sausage (mainly Kolbasz) with no issues. I have seen a few stuffers for sale lately that might represent a step up and perhaps one day I'll invest in one. But frankly, with the KA and it's stuffer attachment continuing to crank away well and efficiently, it's hard to justify the cost of a standalone.

          1 Reply
          1. re: The Professor

            I don't know where you live, but if you contact me via email (see profile), I'll let you know when the Hungarian church (Phoenixville, PA) is making it again. They also make hurka. They can always use an extra hand : )

          2. Pick up a copy of one of Bruce Aidells' books on sausage making.