Follow the directions on how to attach your meat grinder to the kitchen Aid and put the large holed plate in front of the blades on it. Tighten well.
5-6 lbs Pork Shoulder/Butt strips, sliced 1” thick x 1” wide.
4-5 Tbsp Sausage blend (See pic below).
Slice your Pork Shoulder into 1”x 2”pieces.
I use a casserole pan to catch the Meat as it is ground.
This recipe is how I make Sausage in my KitchenAid Meat Grinder attachment, but you can use this recipe for any Meat Grinder…just follow the directions that go with it.
Over processing or over grinding your meat will end up with tough Sausage, so your goal is to handle it as little as possible, and always start with cold meat.
Once you have set up your KitchenAid according to its instructions for making Sausage, and making sure that the Bowl is off and nothing is in the way of the shaft, and that you have the large holed plate in the front of the blade that goes on the Auger, turn the Kitchen Aid to #2 and using the plunger tool (NOT fingers), run your pieces through the machine until all has been run through 1 time. Turn the machine off. Take the large holed plate off according to KA directions, and replace it with the smaller, medium holed Plate. Some grinders have two plates and some have 3. Attach it according to KA directions.
You now have Ground Pork. Now is the time to take some out if you want for other things. [ I often grind a whole Roast of 10 lbs and make sausage from half.]
Without disturbing the meat much, evenly disburse the meat. Sprinkle the seasoning evenly over the meat. Don’t forget to add the vinegar at this time. Sprinkle it over the meat evenly as well. Gently and evenly mix the seasoning into the meat. Don’t worry if it’s not mixed really well. It will be when it goes through again. I like too take that his time to pinch off a little and microwave it for a few seconds…like 30..cool it and taste it to see if I want to add more or not.
Turn the KitchenAid back on, this time to #4. Now take your Ground and seasoned Meat and without overpacking or pressing hard, using the plunger as needed, (again NOT Fingers) run it through again/ I only like it run twice. Otherwise your Meat can end up tough. You now have Sausage/
I divide it into 2 and put it into Gallon sized Freezer bags and pat out flat. Then I tip my cutting board on end or use chopsticks or something that can make a dent to make rows that I will be able to break pieces off after frozen. See the pic of the baggies below. Lay baggies on a cookie sheet or even a cutting board and freeze flat.
