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I have made Kens recipe for the chicken, feta, spinach and shroom sausage many times before using my old Oster meat grinder. I have always had decent results using the old machine as a grind and stuff in one maneuver or a double grind and stuff especially for small batches. This northern grinder dont work to well this way, if it were my first time making sausage I'd say FTS. I had ground the thighs pretty much still frozen using the 3/8 plate, mixed and tried to regrind and stuff using the 1/4 inch. For one thing the stuffing tube is a separate piece from the flange which dont work too well, my old one was one solid flange/tube. And pushing already ground meat with a very tight fitting push rod just created alot of air pressure and vacuum. (honeymoon like even)
I have two 8 quart enterprise stuffers, but there a pain when doing small batches, so I guess I will be looking for a 5 pounder. The grinder itself did OK but I did notice some raised burrs on the SS Knife after grinding the meat.
I have two 8 quart enterprise stuffers, but there a pain when doing small batches, so I guess I will be looking for a 5 pounder. The grinder itself did OK but I did notice some raised burrs on the SS Knife after grinding the meat.
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