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KitchenAid

KitchenAid Sausage Stuffer Kit Attachment - SSA

Abt Model: SSA | UPC Code: 050946000169
Regular Price $13.99
$9.99  
Use With KitchenAid Food Grinder Attachment (FGA - Not Included)/ Includes Two Stuffing Tubes, 3/8 " And 5/8 ", And An Instruction Booklet
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Average Customer Reviews

Product Details

KitchenAid Sausage Stuffer Kit Attachment, Model SSA

Expand the flexibility of your KitchenAid stand mixer with the KitchenAid SSA Sausage Stuffer Kit Attachment. The two stuffing tubes, which are included in this KitchenAid food grinder attachment, come in sizes of 3/8'' and 5/8". The 3/8'' tube can be used for making hand-made sausages by stuffing home-ground meat into natural casings, while the 5/8" tube can be used for making large links ideal for Italian sausage and more. With these stand mixer accessories, you can tryout more such delicious recipes like homemade bratwurst, kielbasa, and Polish sausage. Cleaning these KitchenAid sausage stuffer tubes is an easy task as they are dishwasher safe.

Features:

  • Use with KitchenAid's food grinder attachment (FGA - not included) to expand a stand mixer's flexibility.
  • Ideal for making homemade bratwurst, kielbasa, and Italian or Polish sausage
  • Includes two stuffing tubes, 3/8-inch and 5/8-inch, and an instruction booklet
  • All parts dishwasher safe for easy clean-up
  • Compatible with all KitchenAid Stand Mixers
More reasons to buy the KitchenAid SSA from Abt Electronics
  • Abt.com is an authorized dealer (Learn More).
  • The KitchenAid SSA is Brand New.
  • The KitchenAid SSA Ships in a Factory Sealed Box.
 

REVIEW SNAPSHOT®

by PowerReviews
KitchenAid Sausage Stuffer Kit Attachment
 
3.4

(based on 29 reviews)

Ratings Distribution

  • 5 Stars

     

    (15)

  • 4 Stars

     

    (2)

  • 3 Stars

     

    (2)

  • 2 Stars

     

    (0)

  • 1 Stars

     

    (10)

64%

of respondents would recommend this to a friend.

Pros

  • Easy to use (13)

Cons

No Cons

Best Uses

  • Sausages (13)
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    • Features:
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    • Performance:
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    • Reviewer Profile:
    • Avid cook (8), Casual cook (4)

Most Liked Positive Review

 

No problems for me!

I must admit, I was a little leery about buying this attachment after reading all of the bad reviews. But, one of my main reasons for buying the Kitchenaid Artisan Mixer, besides baking...Read complete review

I must admit, I was a little leery about buying this attachment after reading all of the bad reviews. But, one of my main reasons for buying the Kitchenaid Artisan Mixer, besides baking of course, was to get the meat grinder and sausage stuffer attachment, so I could make home made kielbasa like my mom used to. I can't understand why these other reviewers had so many problems. I grew up helping my mom and dad make sausage, so I pretty much knew what I was doing. I didn't have any problems with air bubbles, and the plunger from the meat grinder worked fine to help push the meat through to stuff it. A full size casing fit onto the stuffer just fine, of course you have to bunch it up, but it fit. The end result was perfect kielbasa, and I'm proud to be able to carry on my mom and dad's legacy.

VS

Most Liked Negative Review

 

Possible, just like herding cats.

It can be done. With some youtube research and a lot of stubborn determination, I made about 2 dozen satisfying-looking sausages. The other reviewers are largely correct, however - it's not very...Read complete review

It can be done. With some youtube research and a lot of stubborn determination, I made about 2 dozen satisfying-looking sausages. The other reviewers are largely correct, however - it's not very good.

I can attest to the meat-grinding potential of attachment. It does a fine job cutting pork, with which I've had significant trouble in the past due to its high fat content. Though the blade is prone to getting choked up on the gristle, I was able to get through 14 pounds of pork shoulder with only one stop to remove excess fat. I recommend following the 1-inch cube guide lines more or less, however, because a longer strand of meat, while within the capacity of the grinder, doesn't do well with the worm and causes excess strain on the mixer. 1.5 x 1.5 inch squares worked fine for me.

Then there's the sausage stuffer. With all that ground pork, I went out and bought the horn (they're sold separately at our local Fred Meyer) and followed the instructions to the T. This would be a great sausage maker for a proctology student, because I was basically stuffing the intestines by hand.

I think that the problem isn't with the horn being plastic, though. With the ring screwed on completely, I had no meat-leakage and no air getting in through the seal. The real problem with this is that the worm was definitively designed to grind cohesive meat, not push deconstructed granules. The worm has a significant-enough gap between it and the wall of the chamber that as it tries to push the meat forward, it squelches backward over the screw and makes no progress. The only way to get it to go forward is to pressurize the the meat from behind by pressing more into the chamber from above.

Here's where everyone is running into air. The push-bar/ring-loosener combo that comes with it is also designed for the grinder. While it serves its purpose well there, it was also given a nice gap around the sides, so it would be easy to use to push meat and vegetables with. That gap is where all the meat squirts up from, because in order to push a (practical) liquid, you need a seal. You won't find it here. The result is that when you pull up on your plunger, you create a large vacuum that the freshly squelched meat falls back on, making an air pocket. This gets into your sausage casing and you start over or struggle through to the end.

I won't recommend the procedure, but I followed a how-to-sausage video online which was titled "How to Make Homemade Sausage" by food farmer earth (I'm not affiliated, but I am grateful. I thumbs-upped it). In the video, the guy conveniently used this same system. His technique, and the one I followed, was to forgo the plunger and push the meat in by hand. The tunnel to the worm is long enough your fingers can't get in there, but I used three fingers at once anyway to be certain of my safety and to get enough pressure to move the sausage. What you're doing is essentially pressing the meat by hand through a long funnel into a casing. If you're careful, you get little or no air this way. My best was about 3 feet of sausage before air got in.

If you keep the air that gets in up at the horn, you can largely keep it out of your sausage. Poke holes in the links when you're all done to release any air you missed, and the spin it a little more to tighten it. Also, if you're doing multiple flavors like I did, I'd recommend a drop of food coloring on the end of one flavor to signal when the last of it has come out Slap the next flavor on top and keep forcing it through. That way you don't have to start this grueling process over from the beginning, since you already have a chamber-full of meat with no air in it. Oh, yeah, and you can get WAY more than "3 or 4 feet" of casing on there effectively.

TL;DR It's a good enough grinder for even fatty pork almost-warm meats, but the sausage stuffer horn was a nice afterthought that they didn't modify the grinder to work with it at all. Grinder: B+/A-, Stuffer: 60% D

Still Reading Because I'm Enraptured: Tomorrow I plan to grind the next 12 two pork shoulders (there was quite a sale) but instead of using the mixer, I'll poke the horn though a gallon ziploc bag, fill it with meat, and squirt it into the casing like it was frosting. That'll be a whole lot easier on my hands, back and feet, I think.

Reviewed by 29 customers

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(1 of 2 customers found this review helpful)

 
1.0

Really flawed design

By 

from Ohio

Comments about KitchenAid Sausage Stuffer Kit Attachment:

As others have noted, the plunger design is inadequate. As the plunger is smaller in diameter than the feed tube, there is no way to keep the auger full. If you use it, you will starve the casing and introduce air into the system. I would guess that a larger diameter plunger might work, but I'm not going to waste more money on this attachment.

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(9 of 9 customers found this review helpful)

 
1.0

WRENCH PUSHER

By 

from SUN VALLEY

Comments about KitchenAid Sausage Stuffer Kit Attachment:

I DO AGREE WITH EVERYONE ABOUT THE PUSHER.
I FIXED THE PROBLEM BY PURCHASING A WOODEN DOWEL THE SAME DIAMETER AS THE TUBE.
YOU CAN ROUND BOTH ENDS WITH SAND PAPER AND SOAK IN OLIVE OIL FOR A DAY YOU GET NO MEAT STICKING ON THE PUSHER AND NO AIR POCKETS.
HOPE THIS HELPS EVERYONE.

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(3 of 3 customers found this review helpful)

 
5.0

Great product

By 

from Mesa,az.

Comments about KitchenAid Sausage Stuffer Kit Attachment:

I found this to be a very easy to use accessory. I don't understand the negative reviews unless it's simply user error. It worked great for me.

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5.0

Item were received with no problem and thanks.

By 

from Melbourne, FL

About Me Casual Cook

Verified Buyer

Pros

  • Easy to Use

Cons

    Best Uses

    • Sausages

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    Good product for a good price.

    Comment on this reviewHelp Icon

    (2 of 2 customers found this review helpful)

     
    1.0

    Worst product I've ever dealt with

    By 

    from Lansing, MI

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    Products that work poorly or break quickly are annoying, but not nearly as annoying as products that do not work at all and do more harm than good. Such is the case with this piece. I tried it twice, once as directed and once trying to troubleshoot...no matter what I tried this piece does not work for stuffing. I managed to get a few links, in about an hour. This is unacceptabe. It takes too long and works too poorly to produce decent quality sausage. The meat gets too warm, the machine turns it into a nasty paste and it incorporates so much air that what little is produced, is a terrible product. This will be going in the trash.

    The grinder portion is OK, very slow but it get the job done. The stuffer is where the problem lies.

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    (2 of 3 customers found this review helpful)

     
    1.0

    WOW!

    By 

    from Moorhead, MN

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    After 3 years of trying everything to make this piece of junk work, I finally went out and bought an authentic stuffer. KitchenAid out to be ashamed of themselves.

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    (22 of 22 customers found this review helpful)

     
    3.0

    The solution for the stuffer

    By 

    from Porto Alegre, Brasil

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    I agree with most of the people that are positively reviewing the grinder and complaining about the stuffer.

    If you follow the instructions you will not be happy.

    BUT ... if you don't use the worm retainer that should stay between the worm and the horn, hell turns into heaven! Meet is pushed flawlessly and quickly. Try it and review your review of this product!

    Actually if you think about it, this retainer is actually useless. It was meant to hold the worm back in place. But as the worm pushes the meat forward while stuffing, it tends to push itself back (action-reaction) so that the retainer is only giving you trouble.

    I'm giving an average because I had to troubleshoot the product to find a solution for it, but I actually love it.

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    (23 of 23 customers found this review helpful)

     
    5.0

    No problems for me!

    By 

    from East Troy, WI

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    I must admit, I was a little leery about buying this attachment after reading all of the bad reviews. But, one of my main reasons for buying the Kitchenaid Artisan Mixer, besides baking of course, was to get the meat grinder and sausage stuffer attachment, so I could make home made kielbasa like my mom used to. I can't understand why these other reviewers had so many problems. I grew up helping my mom and dad make sausage, so I pretty much knew what I was doing. I didn't have any problems with air bubbles, and the plunger from the meat grinder worked fine to help push the meat through to stuff it. A full size casing fit onto the stuffer just fine, of course you have to bunch it up, but it fit. The end result was perfect kielbasa, and I'm proud to be able to carry on my mom and dad's legacy.

    • Gender:
    • F
    • Design:
    •  
    • Ease of Use:
    •  
    • Features:
    •  
    • Innovation:
    •  
    • Performance:
    •  
    • Quality:
    •  

    Comment on this reviewHelp Icon

    (20 of 22 customers found this review helpful)

     
    1.0

    Possible, just like herding cats.

    By 

    from Juneau, AK, United States

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    It can be done. With some youtube research and a lot of stubborn determination, I made about 2 dozen satisfying-looking sausages. The other reviewers are largely correct, however - it's not very good.

    I can attest to the meat-grinding potential of attachment. It does a fine job cutting pork, with which I've had significant trouble in the past due to its high fat content. Though the blade is prone to getting choked up on the gristle, I was able to get through 14 pounds of pork shoulder with only one stop to remove excess fat. I recommend following the 1-inch cube guide lines more or less, however, because a longer strand of meat, while within the capacity of the grinder, doesn't do well with the worm and causes excess strain on the mixer. 1.5 x 1.5 inch squares worked fine for me.

    Then there's the sausage stuffer. With all that ground pork, I went out and bought the horn (they're sold separately at our local Fred Meyer) and followed the instructions to the T. This would be a great sausage maker for a proctology student, because I was basically stuffing the intestines by hand.

    I think that the problem isn't with the horn being plastic, though. With the ring screwed on completely, I had no meat-leakage and no air getting in through the seal. The real problem with this is that the worm was definitively designed to grind cohesive meat, not push deconstructed granules. The worm has a significant-enough gap between it and the wall of the chamber that as it tries to push the meat forward, it squelches backward over the screw and makes no progress. The only way to get it to go forward is to pressurize the the meat from behind by pressing more into the chamber from above.

    Here's where everyone is running into air. The push-bar/ring-loosener combo that comes with it is also designed for the grinder. While it serves its purpose well there, it was also given a nice gap around the sides, so it would be easy to use to push meat and vegetables with. That gap is where all the meat squirts up from, because in order to push a (practical) liquid, you need a seal. You won't find it here. The result is that when you pull up on your plunger, you create a large vacuum that the freshly squelched meat falls back on, making an air pocket. This gets into your sausage casing and you start over or struggle through to the end.

    I won't recommend the procedure, but I followed a how-to-sausage video online which was titled "How to Make Homemade Sausage" by food farmer earth (I'm not affiliated, but I am grateful. I thumbs-upped it). In the video, the guy conveniently used this same system. His technique, and the one I followed, was to forgo the plunger and push the meat in by hand. The tunnel to the worm is long enough your fingers can't get in there, but I used three fingers at once anyway to be certain of my safety and to get enough pressure to move the sausage. What you're doing is essentially pressing the meat by hand through a long funnel into a casing. If you're careful, you get little or no air this way. My best was about 3 feet of sausage before air got in.

    If you keep the air that gets in up at the horn, you can largely keep it out of your sausage. Poke holes in the links when you're all done to release any air you missed, and the spin it a little more to tighten it. Also, if you're doing multiple flavors like I did, I'd recommend a drop of food coloring on the end of one flavor to signal when the last of it has come out Slap the next flavor on top and keep forcing it through. That way you don't have to start this grueling process over from the beginning, since you already have a chamber-full of meat with no air in it. Oh, yeah, and you can get WAY more than "3 or 4 feet" of casing on there effectively.

    TL;DR It's a good enough grinder for even fatty pork almost-warm meats, but the sausage stuffer horn was a nice afterthought that they didn't modify the grinder to work with it at all. Grinder: B+/A-, Stuffer: 60% D

    Still Reading Because I'm Enraptured: Tomorrow I plan to grind the next 12 two pork shoulders (there was quite a sale) but instead of using the mixer, I'll poke the horn though a gallon ziploc bag, fill it with meat, and squirt it into the casing like it was frosting. That'll be a whole lot easier on my hands, back and feet, I think.

    • Design:
    •  
    • Ease of Use:
    •  
    • Features:
    •  
    • Innovation:
    •  
    • Performance:
    •  
    • Quality:
    •  

    Comment on this reviewHelp Icon

    (12 of 13 customers found this review helpful)

     
    1.0

    Pretty awful

    By 

    from Portland, OR, United States

    Comments about KitchenAid Sausage Stuffer Kit Attachment:

    Don't waste your money. It seems like a good/cheap accessory to add to your food grinder, but it's way more frustrating than its worth. Took me and my roommate over an hour to get ~2lbs of bratwurst stuffed with this thing. Inconsistent feed, tons of air bubbles, the meat pusher they include with the grinder kit works well for grinding but is worthless for stuffing already ground foods... It's a terrible system.

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    KitchenAid Sausage Stuffer Kit Attachment

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