I did one of my first attemts at sausage making yesterday; and had a rather frustrating experience with my Kenwood Chef sausage filler attachment.
I had to press really hard to get anything to come out of the nozzle, and the "plastic stuffer" was hard to get up again, because of the vacum beeing produced. The meat was gooy and a mashy when it finally got into the casings.
Is this attachment any good at all, or did I do something wrong, like pressing down to hard? I sure was hard work, I got a real good workout.
I sous vided the sausages to 61.5c and shock-chilled. I have not tasted them yet; but they look almost like emulsified sausages (not intended!) - I am hoping for great taste and sub-par texture :-)
Edited by glennbech, 10 March 2013 - 11:33 AM.