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Sausage Making Problem

17 years ago

I have been making sausage for years, and lately this

problem has been getting worse: the fat seems to form a

fibraous mass across the holes in the die thus making

the sausage more of a paste.

I first cut the pork into small cubes, mix with the herbs

and spices, and semi-freeze to make it harder. Then

I put it thru the Kitchenaide Sausage grinder/stuffer

into the casings.

It's almost as if there is a small space between the

blade and the die, but I have tightened it all up.

Ideas? Suggestions?

thanks

chuck

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Comments (6)

jimster
17 years ago
Maybe the die and the cutter are worn. That would explain the small gap as well as it becoming progressively worse. Sound like you've put a lot of mileage on those parts. I'm sure you could get new ones.

Jim
annie1992
17 years ago
I agree, I think you have some worn parts, because the problem worsens as time goes on. New parts very well may solve your problem.

Annie
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paddy_99
17 years ago
I had the same problem and called KA and they sent me a free cutter blade. I later found out that I did not have the threaded ring tightened enough. I used the plastic wrench that comes with the grinder to tighten it and had no more problems.
cciaffone
Original Author
17 years ago
Hmmm ... plastic wrench? Gonna have to look for that.
Maybe lost in the old packing??

btw - I seem to have a couple of blades, but they do
not all look the same. Some have a kind of gritty
sand-blasted look to the arms, while another has
a chromed-looking smooth finish. Are they
interchangeable??

chuck
paddy_99
17 years ago
My advice would be to call KA customer service. When I did they seemed very knowledgeable and you could also ask about the plastic wrench, who knows they may just send you one.
cciaffone
Original Author
17 years ago
All is well! Found the wrench.

Am also trying to sharpen the blade(s) by rubbing
the blade back and forth, holding it flat, on a
flat sharpening stone. We shall see.

chuck

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