Ok Matt. I made sausage...ground everything and put it in a bag. Made some patties last night and the texture was outstanding. Had to wait to find some casings but when I went to stuff them, it made the sausages finer than we like texture wise. I made the mistake of putting the sieve behind the tuber thingy that you slip the casings on, but after I could no longer tube meat, there was still meat in the grinder and it too was ground further smaller. Is there a way to make it not so small?
Also what is left of the casings....can they be frozen and used later?
thanks again
dani
Dani,
There should be a special "blade" that you use when you go to stuff the sausage. It's the one with the large slots in it. That one will not change the size of the grind, but rather just allow you to get the end plate attached to the grinder. Some grinders will work with out a "blade" insert in them. Just replace the grinder plate with the stuffing plate, and stuff away.
In regards to storing leftover casings. I use natural casings, and they come in water from my local butcher. I just change the water and freeze in a block. Thaw when using again and they are as good as new. Kind of loke freezing fish in a block of water...NO freezer burn.
Just what I've experienced!
Art