Most grinders come with stuffing tubes, and you can make sausage with them. But the meat goes through the auger a second time, which warms it and smears the fat, and the flow comes in pulses that make it hard to fill casings evenly. A piston stuffer just pushes.
Side by side
| Grinder with tube | Piston stuffer | |
|---|---|---|
| How it pushes | Auger through the grinder head | Piston straight down a cylinder |
| Meat temperature | Warms as it re-passes the auger | Barely changes |
| Texture | Can smear fat | Keeps the grind intact |
| Speed | Slow; stop-start | Steady |
| Cost | Included with most grinders | From about $133 |
When the grinder tube is fine
For a few pounds of breakfast links once or twice a year, use what you have. Run the knife and plate out (most kits use a stuffing plate or spacer instead), keep the meat cold and go slowly.
When to buy a stuffer
If you make sausage more than a couple of times a year, or in batches of 10 pounds or more, a stuffer pays off in texture and time. Our pick is the Hakka 7 lb. See the best sausage stuffers.
Questions
Do I need a helper with a stuffer?
It helps: one person cranks, one guides the casing. A motorized stuffer with a foot switch lets one person do both.
Can I use KitchenAid's stuffer kit?
Yes, for small batches. Smoked BBQ Source found the tubes can block, depending on the meat.
