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1/4/2008   -   CTCook
Connecticut
Last year I took a sabatical from the real world to attend culinary school. Kitchenaid mixers were the school's hands-down choice. When we learned to make sausage this grinder was the vehicle we used to grind the meat (pork, veal, etc.). The key is to cut the ingredient into medium size pieces to facilitate easy passage through the grinder. Start with the larger die then pass the ingredient through the grinder a second time, using the smaller die. To ensure proper food safety, grind the meat into a bowl (the KA mixer bowl is ideal) that's placed in a second bowl partially filled with ice water. This ensures the meat will remain at a temperature that resists the growth of harmful bacteria. I was never much of a sausage fan until I tried some of the unique products we prepared in class. The success of those efforts motivated me to order the attachment and continue my experiments at home. Learn More