Jarhead's Maple Sausage

Definitely going to give this a try! Thanks for sharing.

Thanks RibDog. You won't be sorry.

Jarhead, thanks for the wonderful layout with pics. Very detailed and this will make it easy for me to try it. Where do u get your bags for the sausage?

I have the Kitchen Aid Meat grinder attachment, will that do? Also, I have the stuffer attachment, been anxious to take them out of the packaging for the 1st time. I am guessing that the natural pig casing will do, I've had them in the freezer for a while.

You are most welcome Vicki.

I got the bags from Butcher & Packer Supply. (I would give you the link, but I don't think that is allowed here)
Yes, hog casings will work. That's what I wanted to do originally, but all I had was 35 mm. I wanted them a bit smaller, like 26-28. It looks like sheep casings are the only ones available in that size.

I have never used or seen the KA grinder and stuffer. I have read that they will work fine providing 1)the meat is cold, almost frozen, 2) the meat is cut into small cubes, like stew meat, 3) the head, grinder and meat are kept cold, 4) grind and stuff with one time through it.

To cure the cubes, I would let them set, covered at least overnight in the fridge. Give em a stir ever now and then. Take them out and put em in the freezer until almost frozen and stuff and grind on one pass. Use your largest size plate.

Defrost your casings and soak in lukewarm water for about 30 minutes or so, rinse off the salt and soften them. A little trick, is to get some water inside the casing to form a 6" long bubble. This does 2 things, it rinses the inside and lubricates it and makes it slide on the horn easier.

My horn will hold 25' and I measure out that amount (approx) and put in a bowl. Move the bowl to the horn and work from there, using fresh rinse water to keep it moist and for the water bubble inside. Spray the horn with veggie oil to coat it.


Once you get it on the horn, start your grinder to fill the auger and horn up. In your case, this would be a great time to check your seasonings. Fry up a test patty. In fact I would do this before before putting the casing on the horn. Don't want it to dry out.

Pull off about an inch of casing and tie off with butcher's string. Grind away, being careful not over stuff and cause a blow out.

When you get your casing stuffed, lightly pinch it into serving size links. To make the links, twist away from you 3 or 4 times and the next link toward you 3 or 4 times. Repeat. Tie off the end with string.

Air dry on a rack about an hour or two.
Then snip the links off and vacuum pack for fresh sausage or leave whole if smoking for a ready to eat sausage.

If smoking, DON'T FORGET THE CURE.

Let me know if you have any questions.

Looks GREAT Gunny.

Thanks for posting the recipes!

Thanks Smokin' and you are welcome.

Thanks for the wonderful detailed info Gunny. I cant wait to try it.