Can You Grind And Stuff Sausage At The Same Time?

Killing two birds with one stone has been a common phrase, but does it apply to grinding and stuffing sausages? Well, you will find out very soon.

The answer is no, you can’t grind and stuff sausage at the same time. The author of the book suggested that grinding and stuffing sausages are not a good idea.

If you grind the meat before you mix the seasoning, it will help the sausage to stick together, rather than crumble apart.

How to Use a Meat Grinder to Stuff or Make Sausage?

One of the things that are easy to do at home is making sausage. Sausages are typically made from ground meat, fat, salt, and flavorings.

You don’t have to put them into links if you don’t want to. A good sausage has a balance of salt and flavor, meat and fat, herbs and seasonings as a whole.

Knowing and using an appropriate ratio of salt to meat and fat is important, but you can regulate your understanding of saltiness if you know.

When you are mixing sausage meat, a particular liquid is used. The final result would be a hamburger, not a sausage if you didn’t use this liquid to bind.

You would need 20% of your body fat. By your imagination, your list of ingredients can only be limited.

The liquid I mentioned earlier could be anything from water- to fruit juice-wine-cream, as you can add as many or a few herbs, seasoning, and some other spices as you like.

  • Pork is the type of meat that is better for making sausage, but you can also use beef or lamb.
  • I gave a percentage of fat that can be used which is 20%, but it can be 25 or 30 or as high as 50%.
  • Sausages don’t taste good if they don’t have enough calories in them.

You would have to get some equipment ready before we start.

  • A meat grinder.
  • A scale
  • Sausage stuffer.
  • Wooden rack


  • It’s important to make sure your equipment and ingredients are not cold.
  • Make sure that the meat and fat are cold.
  • The temperature is important because it will help you avoid getting smeared.
  • You should put your meat grinder and bowls in the refrigerator for at least an hour.
  • It’s a good idea to make sure they’re very cold.
  • Do not plan on spending any time on this and be prepared to spend hours on it.
  • You would get to take a break in the middle of the process, so don’t worry.


  • 1 pound of fat- pork.
  • 4 pounds of pork shoulder.
  • 35 grams of sugar.
  • 40 grams of salt.
  • 6 grams of black pepper.
  • 20 grams of toasted fennel seeds.
  • 4 grams of grounded nutmeg.
  • ¾ cup of dry sherry.
  • 1 cup of minced parsley.
  • ¼ cup of sherry vinegar.
  • 1 peeled and chopped head of garlic.


  • Meat grinder.
  • Sausage stuffer.
  • A wooden rack to dry the sausages.

Step 1:

If you want the meat and fat to be completely frozen, you need to make sure your ingredients are set out.

The bowls and grinder should be put in the refrigerator for an hour or two before being used.

Step 2:

Put an average metal bowl on top of a big bowl of ice in this process. You can cut your meat and fat into smaller pieces.

Put your sliced meat into the bowl on top of the ice that is smaller than your fat, and you’ll be good to go.

Step 3:

When you are done cutting your meat and fat, add your seasonings and mix them quickly. It is possible to set aside a small amount of black pepper and fennel seeds for later.

Place salt and sugar in a container. Put the sausage mixture into a container, cover it, and put it in the refrigerator for at least 30 minutes, not more than an hour.

If you have to do anything in this short period, you can rest or do so.

Step 4:

You can put the sherry in the refrigerator. It is possible to make use of white wine and white vinegar.

Step 5:

If you have the intention of stuffing your sausage, you can put some of it in the warm water. For 4 or 5 pounds of links, you would need 18 to 20 feet.

If you don’t intend to stuff your sausage, you can ignore the step.

Step 6:

Bring out your grinder from the fridge and set it once you’ve chilled your sausage mixture. Coarse die and fine die are the most frequently used dies.

If you want to use the coarse die, you need to grind the meat first, then put it in the refrigerator, then use the fine die to grind it again.

Isn’t that sound like a lot of work? The coarse die is the best way to use it.

Step 7:

The mixture needs to be pushed through the grinder quickly. You should use the KitchenAid accessory on level 4 if you are making use of it.

If you want the meat to fall into a cold bowl, make sure that it’s grounded.

After all the meat has been grounded, you should put the meat back in the refrigerator and clean the meat grinder and work area.

Step 8:

After you have cleaned up the meat grinder and your work area, you can add the rest of the spices to it.

Place the sausage mixture in the mixer and use a spatula or paddle accessory to mix it.

When you use a spoon or spatula, it might take a little longer to mix than if you set the mixer on level 1.

When you are done mixing, your sausage is ready. You are done if you aren’t making links. If you want to cook it, scoop it and form a ball with your hands.

You should cook on medium heat for at least 10 minutes until you notice that each side is getting hotter.

How Can I Clean a Meat Grinder After Using It?

Cleaning a meat grinder is the same as cleaning a meat grinder, just like how to use a meat grinder. There are a few things you can do to clean a meat grinder more quickly.

Step 1:

If you want to put 2 or 3 slices of bread through the grinder, run or rather put it through the grinder.

The slices of bread would absorb the grease and oil that was left by the meat in the grinder.

Step 2:

The meat grinder needs to be dismantled, starting with the tray at the top, followed by the feed tube, and finally the Hopper.

Remove the screw, cutting plates, and blades from the interior. The metal cover needs to be replaced. Even though the metal components do not look dirty, it is important to wash them.

Step 3:

You have to remove the meat remnant from those parts that you dismantled in a soapy way in this step. Add dish detergent to the water by filling the plastic container with warm water.

Baking soda can be added to detergent to make it taste better. Put the parts in the water and allow them to sit in it for 15 to 20 minutes.

Step 4:

You can use a sponge to wash the metal parts of the grinder, and you can also use your hands to wash it. Make sure you don’t cut yourself by handling the blades carefully.

When washing quality parts, be aware of the amount of pressure you apply, so that they don’t lose their quality.

Step 5:

The process requires you to clean both the inside and the outside of the grinder. Make use of a bottle brush to clean the interior parts and make sure to touch the nooks and corners.

You shouldn’t wet the mechanical parts of the meat grinder because it could cause a short circuit.

Step 6:

Don’t put your meat grinder away when it’s still wet, in everything you do. You washed the interior part of the grinder, so you should also dry the grinding parts with a dish towel.

If you accidentally wet the mechanical parts of your electrical grinder, you should dry them immediately. There is a risk that a meat grinder will rust if it is not dried.


How Many Times Do I Need to Grind Meat for Sausage?

Don’t put your meat grinder away when it’s still wet, in everything you do. You washed the interior part of the grinder, so you should also dry the grinding parts with a dish towel.

If you accidentally wet the mechanical parts of your electrical grinder, you should dry them immediately. There is a risk that a meat grinder will rust if it is not dried.


What Grinding Plate Do I Need To Make Sausage?

For normal intermixed sausages or hotdogs, you can either grind the meats in a machine with a rotating knife in the kitchen, or you can use a fine plate.

When you grind meat with big holes of size 12, it will allow the meat with large size to pass through while you are grinding it.

What Ratio of Meat to Fat Is Required in a Sausage?

The correct sausage ratio is 2:1, with 70% of meat to 30% of fat. Sausages would stay sticky while cooking and this ratio would make them taste better.

Sausages need at least a minimum of 15% fat so that they won’t get dried after cooking, and you can adjust the fat content by about 10%.

Best Cut for Sausage Meat

The shoulder of the animal is usually the best cut for sausage meat. If you added 25% to 30% of fat to your sausage, it would not take dry add.

Do I Need to Grind Meat Once or Twice for Sausage?

It’s a good idea to grind your meat at least twice to get a consistent result.

How Much Water Do I Need To Put in Sausage?

If you add 1 cup of water per 4 or 5 pounds of sausage, it’s okay to make it at home. Make sure the water is very cold and that everything you use is cold.


To prevent sausages from tasting dry, add the right amount of fats, and take care of your meat grinder by cleaning it in the right way and drying it.

Make sure that you don’t add too much salt to the sausage mixture so that you don’t ruin the sausage, and make use of the right measurement to make your sausages.

I hope you use the steps listed in the article. If you have anything to say, please put it down. Cheers!

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