The tube is short, only allowing about 3 feet of casing on it, which is fine for home use. If you are wanting to make a large quantity of sausage in one go this may not be the device for you, but it is perfect for family use.

The product works as expected, however I would not reccomend it for commercial use as it's a very time comsuming process.

I have always like my kichenaid products. This stuffer is worthless. This was not my first time making sausage, and Ithough why not save some time and actually by a stuffer rather than use a funnel. I thought I would be saving time and effort, but boy was that wrong! I found it faster to stuff by hand (which I hate to do). It was impossible to control air entering into the stuffer and control the meat moving consistantly into the casing without getting too warm for food safety. I am going to buy a hand stuffer (maybe the Grizzly or a cabella's upright). It cracked the first time I used it, which it should not have done with the minimal amount of pressure put on it. I bought this at a store that is over 90 miles away so I will not be returning it. Until this point I had loved every attachemnet I had for my mixer, though my overall favorite is still the meat grinder. For that to work so well, why is the sausage stuffer soo pitifully bad.

This review is not necessarily on the product, but rather on the delivery of the product. I had ordered this as a gift for a friend. After waiting and finally recieving it, I proudly gave it to my friend. She excitedly opened it, only to find the product MISSING! While Amazon delivered another one, I found the process tedious to have to send it back in order to not be charged twice.

Impossible to get the meat down the feed tube. Once it's there, the suction from the pusher sucks most of the meat away from the auger. An awful purchase. Don't buy it.

I purchased this kit along with the food grinder attachment so that I could make sausage without spending a ton on a separate stuffer. I'm now going to buy a separate stuffer. The kit worked, after a fashion, however...

Being a conversion kit to the grinder, it naturally is elevated about a foot or so above the counter. The means that you cannot allow the stuffed casings rest on the counter as you stuff. The weight pulls the casing off the horn.

Also, trying to feed the ground meat through the machine was messy and difficult. You had to feed meat in, add more meat periodically, control the feeding of the casing, hold the sausage as it filled and, since you're doing all this stuff at once, start and stop the machine periodically. It's nearing impossible and very frustrating for one person to do alone.

Also, depending on the consistency, much of the meat came back up the feeder neck as I pulled the plastic plunger out. This means re-feeding the meat 3 or 4 times before it actually gets through the machine. A /very/ slow process.

This thing is great for someone starting out in sausage making. Using the mixer makes it a breeze, and cleanup is really easy.

It was a good idea that they made this but it has its flaws its hard to push the meat down and it dosnt take the meat throu by it self if you tryd a profesional stuffer you know what i mean but i guess its ok for small jobs i think you be better off buying a stuffer they rang between $60 and up

lo pedi por equivocacion no se como funiciona y tengo que tener la otra parte para poder usarlo

Well...you CAN make sausage without one but it is really hard. I would recommend that you get this as soon as you buy the grinder attachment if you wan tto make yummy sausages. And don't forget the collagen casings to go along with it.

KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

this product is exactly as described an worked as expected with the Kitchen Aid meat grinder

I love my KitchenAid stand mixer and the meat grinding attachment. However, this attachment is another story. The sausage mixture should be pulled through the stuffer tube by the auger in the mixer, that didn't happen. The only way to make this work was to use the plastic food pusher to push the mixture in into the hopper and force it into the stuffer tube. This process was a mess, with the meat mixture "squishing" around the poorly designed pusher base and collecting on the pusher.

Someone suggesting contacting KitchenAid to get one of the "old style" wooden pushers - which is a solid piece and wouldn't allow the meat to squish back up around the pusher base. I called KA and they told me that they no longer have these pushers and they were discontinued long ago.

The effort you will expend to try to stuff sausage through this nozzle will have you driving up the walls. If you have two people and only do it once a year, maybe it's worth it. I'd buy a sausage stuffer like Grizzly H6252 5 lb. Vertical Sausage Stuffer SS or simialr instead. The Kitchen Aid can't be beat for grinding but this attachment is a joke. I have a heavy duty hand cranked grinder/stuffer and I use the Kitchen Aid for grinding and the hand cranker for stuffing.

The sausage stuffer was too big for the casing, and too small for the food grinder. The grinded meat squished out of the sides and made a huge mess. It would be easier and cheaper to do it by hand!

I agree with other reviewers. The food grinder attachment works well for grinding the sausage meat, but we had trouble getting the sausage mixture to feed into the casing. I found that adding water helped some. I spent several hours on the internet researching dedicated stuffers. They seem to be very expensive or very unsatisfactory. So, we will continue to practice with this one. I am thinking of attaching the stuffing horn to a pastry bag.

The tube is easy to use and and clean. The Kitchen Aid is not the best way to go if you you want to make a large quantity of sausage. We did about 15 pounds and it was very laborious to feed the tiny grinder.

The meat doesn't move very well and there is a lot of meat stuck in it at the end.

After making sausage a number of times with friends, I decided to try it myself using attachments for my KitchenAid stand mixer.

Grinding? Worked great!
Mixing? Worked fantastic?

Stuffing? A giant pain!

I really don't understand the reviews that praise this product, as my experience has been completely different - this is a failure of a product.

Problems with the stuffer attachment..
1) The stomper tool is a joke. It is uncomfortable to use and is too small for the feed tube. Thus, you press the mixture down, and it spurts back up the sides. We're talking 80% spurts back up the side. Another 10% sticks to the stomper and comes back up to the food tray. The result of this is that you emulsify your mixture (combine the fat with the meat into a paste, which ruins most sausages).
2) The auger, which is part of the food grinder which you need to make the stuffer work, fails at drawing the mixture in and out through the stuffer nozzle.
3) Stuffer nozzle is plastic, and mine had sharp edges that I needed to file down because it was tearing my casing. It still tears my casing.
4) The whole thing is plastic. I'm not a fan of plastic, but in many cases, a plastic product can work perfectly fine. This is not one of them. The mixture, no matter how cold I kept it, cotinually clung to the feed tuber, auger, and stuff, increased my emsulsion problems. The instructions say to lube the beed tube with shortening, but this doesn't really work well at all, and you have to reapply the lube each time you use the stomper.

The end result was I spent far longer stuffing my sausage using this attachment than I'd dreamt of. A manual stuffer is far, far, FAR easier and produces a more reliable, tasty sausage.

Sure, I bought this for around $15, and I am returning it first change I get because it is not worth the added time of frustration, ruined mixture, and torn casings. Seriously, don't waste your money on this attachment. If you only want to spend $15, use a pastry bag - it will be much easier than this.

I read all amazon reviews of this product and feel it helped me when it came time to use the item. This was my first attempt at making sausage and it went very well. In the grinder phase, I kept the fatty pork shoulder cold and cut it in small chunks. No problem grinding whatsoever. I put the seasoned, ground pork in the freezer for 15-20 minutes prior to stuffing. I did have problems with the sausage mix squirting up instead of down into the feeder. When I used small amounts, this became a non issue. Don't rush it and it will work fine. We made 4 different types of sausage. The one with the most liquid added to it seemed to work the best. It was also the last one we did so practive may have something to do with it. Overall, keep the meat small and cold and you'll do just fine. This is a perfect solution for the occasional home sausage maker.

I have many Kitchen Aid appliances including my dishwasher, stove, microwave and refridgerator. Obviously, I have brand confidence but I'm not happy with this cheap plastic product. I feel the same way about most of the plastic add-ons -- they simply don't stand up to the test of time. My meat grinder cracked and I replaced it with a vintage metal model which will last for years. This product is way over priced considering it's about 25 cents worth of plastic.

Great purchase, but it didn't take long to realize that if we are going to continue to make sausage, we are going to need to buy a real grinder/stuffer. Got carpal tunnel cramming the meat into the mixer.

This attachment, when used in conjunction with the Kitchen Aid food grinder, sets you up for home sausage making in no time, and it couldn't be easier to use.

Some notes on making sausage:
Get as much fat as you can in your meat. I've completed two batches thus far, the first being fairly lean and the second having about 33% more fat in the mix. Even after going nuts with the extra fat, there's still a bit of texture missing, and the result is somewhat dry. So don't be afraid to use as much fat as you can. Also, cut your meat into fairly small chunks before sending them through the grinder. If you put whole cuts of meat through, pieces of fat or skin tend to divide inside the grinder, won't make it through, and results in a little clogging which slows down the output.

If you've dreamed of making your own sausages, even lean sausages, you will not be disappointed with this attachment and the grinder. It's a lot of fun, and a great way to get creative in the kitchen.

Don't get me wrong, I love this attachment but there is one small serious design flaw and thats the small round plastic washer that holds the ginding rod in place as it extrudes the ground meat into your sausage.
After making the sausage I pressed fresh bread (a common enough practice) through the grinder to get every last bit of the suffing mixture. Unfortunately the bread was white and the plastic washer is white and it all went into the garbage together. Thus my second purchase of the sausage stuffer attachent just to get the little white washer again. I reasoned it was faster to order another sauage attachment on sale at 9.99 than to wait another month or two and a number of phone calls from Sweden to get the little white washer. Amazone got it to me with a week or two. The design flaw is that Kitchenaid who does really make the best stand mixer I have ever worked with should find a way for it to be attached to something bigger with a small strip of plastic or wire so that it can't be thrown away by accident when you are done making your homemade sausages. At the very least they should make the part in a strong blue or red color so that it is easier to see with all that sausage meat wrapped around it. Be careful, keep your eyes open replacing it is a real pain if your not living in the central USA.Stand Mixer - Sausage Stuffer

I started learning about sausage stuffing in order to make a good andouille for jambalaya, gumbo, etc. Most decent equipment out there will run anywhere from $[...]-$[...] for a decent stuffer. Double that total and you can get a grinder as well. If you're going to make consistently large batches (25 lbs or more at a time) then you're probably going to want to invest in those.

However, if you're just learning and starting out and already have a KitchenAid and the associated grinder, then the stuffing attachment for less than $10 is a no-brainer. I've used it a couple of times now and I can say that it makes high-quality sausage without a problem.

I have noted a couple of negative reviews for this product. Not knowing the specifics of how those people used the product, I can note some things I learned on my own, and from a site. That is an excellent site about andouille and sausage stuffing in general (especially with a KitchenAid).

1. When grinding, make sure the blade is in. I forgot to do this on my first batch and it turned the meat into paste and was impossible to get the grinder to work properly (which is why they include it).

2. Make sure you keep the meat very cold. I haven't had to cool the attachments, although that might help, especially when the meat isn't the coldest.

3. Use the coarse grind plate for sausage. You can the fine grind plate (for hot dogs for example), but I would recommend just using the coarse plate and running the meat through multiple times for a finer grind on your sausage. The grinder can get some tissue wrapped around the feeder and it could require some disassembly and cleaning (might take 3-5 minutes), especially with the fine grind plate. After the first grind, the mixture moves through the grinder pretty quickly anyway.

4. Make sure the screw cap is tight. Meat can escape through the cap if you're not careful. It shouldn't in most cases though. If it is, this is a sign something else is probably wrong.

5. I bought the KitchenAid FT Food Tray Attachment for Stand Mixers as well. It's fairly handy for larger batches and I recommend it, but it's not necessary. I ground 15 lbs the other night and it was helpful in holding the larger amounts.

6. You'll see this other places, but I'll reiterate that natural casings are worth the extra (minimal) effort. There's not much to it once you've used them. Collagen is ok and are less likely to break, but natural aren't as fragile as you might think and they look and taste way better. I was a little leery of natural and bought collagen initially, but haven't used them since my first batch. I don't think I'll go back if I don't have to.

I've stuffed andouille and Italian sausage both with the larger of the two stuffer attachments. If I make some breakfast sausage, I imagine the smaller one will come in handy. If you're like me and you've gotten to this point, next on your list will probably be a smoker. I haven't taken that plunge yet, but it's coming soon.

Good luck and happy stuffing!

I have to take issue with Gaylin Walli's comment that this is in any way good for large quantities of sausage. I found it to be an exceptionally painful way to make *any quantity* of sausages. I thought I may as well give it a try, since the price was right, but it truly took the fun out of the process. What a pain to use!

Here is the general sausage-making process, if you're just getting started (as outlined in Charcuterie, by M. Ruhlman):
1) Cube meat
2) Add seasonings
3) Grind meat
4) Add liquid
5) Mix meat to correct consistency
6) Stuff casings
7) Twist into links

This gadget is intended for step 6: you don't just grind your meat directly into it, and that is the problem: the meat is very sticky after step 5. The auger of the meat grinder cannot pull the meat through the meat grinder feed tube, so you have to press it through with the pusher included with the grinder. This is a long, slow, awkward process -- if you don't believe me, try doing it before you buy one of these: grind a bit of meat, mix it up as for sausages, and try to feed it back through the grinder. Good luck! Save your money for a dedicated stuffer.

This did an extremely poor job of stuffing the sausage casing. I ground the meat first, seasoned it, and then put the stuffer horn on correctly (in front of the grinder) and tried to run it through but it just didn't stuff the casings. I re-read the book twice to see if it was me. This horn is a piece of junk. (But I like the kitchen-aid meat grinder.)

Good valueThis works well for the occasional sausage maker who doesn't require a lot of sizes. If you are a casual, 20-40# maker a year, you'll like it.

The sausage stuffer kit is great, it works just fine. There isn't much to it; a few pieces of plastic that probably cost less to produce than the printed box that they came in!

This is such a minor item that KitchenAid should be ashamed of itself for selling it separately. This item should be included with the Food Grinder. Shame on you KitchenAid!

Stuffer attachment well made but required some hand fitting to fit my KitchenAid. I wouldn't hesitate to buy it, but manufacturer should include fitting instructions as it is not worth sending back to manufacturer for adjustment.

exactly what I was looking for. Could use a wooden pusher for grinder though

If you have never considered making your own sausage, reconsider it. This sausage stuffer pays for itself after the first couple uses (provided you already have the food grinder attachment). Anyone who has ever been to Europe knows that Americans have been getting fed tasteless sausage forever. It doesn't have to be that way. You download hundreds of high quality sausage recipes and buy casings from the internet and make your own.

This attachment works perfectly with the Kitchaid stand mixer food grinder attachment. Those who own the stand mixer know the quality of Kitchenaid. This stuffer matches the quality you expect from Kitchenaid.

I promise you that if you make your own sausage once, you will want to continue. This attachment makes it easy and you can make much, much better sausages than you can ever buy.

Can't use this stuffer. First, there was a sharp lip on the stuffer and I could not get the casings over it. When I finally did I had a hard time slidding the casing up because the plastic surface was to rough. The hole size was also to small. In my opinion the part should be made out of metal, which is smother. I ended up using my old hand crank unit.

Love the food grinder, hate the new 1-piece stomper tool. You have to call the manufacturer to get a free wood stomper mailed to you which works better. They have gotten a lot of complaints. The plastic stomper is hard to use with the big end, plus, it sucks liquid back out of the grinder, causing the food to be dry.

Sausage making is an artform. It can be difficult to get the hang of, but with the right info you can make wonderful, fresh sausage and feel good about the ingredients inside. This sausage attachment works pretty well. The hopper is a little small, but unless you are making a ton at a time, it's not a deal breaker. It's important to keep the meat really cold throughout the process though or the fat will melt and could hurt your mixer engine. I picked up The Mixer Bible which has about 35 sausage recipes along with 300 other recipes for the mixer and it's other attachments. I really like the book and it walks you through the ins and outs of working with all the attachments.

I bought the whole kitchenaid system and thought that i would make some sausages. there's not much thought to the stuffer (it's plastic) however, the kitchenaid is not worth the effort. 1st: you can't just buy the stuffer, it has to be used with the grinder attachment; 2nd: when you install the attachment, on the counter, it extend the kitchenaid to about 6-7 feet in height (you'll have to climb up on the chair/table; 3rd: it does not stuff easily, meat goes all over the place (leeks through the attachment), the plunger does not plunge, meat sticks and it is hard to work with, you'll spend roughly 1/2 hour trying to get meat into the stuffer, into the sausage, and by the time 1/2 hour is over, you merely stuffed about 2 feet of sausages. NOT USER FRIENDLY AT ALL.

If you are looking for a sausage stuffer that works, by RONCO. I ended up using my sister's and it is great. super easy to use and stuffs in seconds.