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I usually mix sausage in 40lb batches. I have a mechanical mixer that attaches to my 1 hp grinder. I haven't used it in years. I get a better mix by doing it by hand with less smear. The same goes for the stand mixer, if you were to use it the paddle would be the way to go. You might find that the stand mixer will smear your fat and not give you the texture you want in a good hand made sausage. A six pound batch would mix up real quick by hand.
Too much friction and thus heat with any mechanical method. You could do a 6 pound batch by hand in a huge bowl. If you were gonna use the mixer (I have the 6 qt. also) I would say put the paddle and the mixing bowl in the freezer overnight, put your meat in the freezer for a bit to get it extra cold. Then take everything out, assemble the mixer parts and do the job fast. By hand would be the best way.

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