Review on X Home Meat Grinder Attachment for KitchenAid Stand Mixer: Sausage Stuffers, Grinding Plates, Blades - Sturdy Metal (Not Dishwasher Safe) by Samantha Bryant

More and more competing manufacturers of the KitchenAid food processor series are coming from wood. However, for the price compared to KitchenAid's attachments, it couldn't get any better. Our family, especially me as a chef, love it. That's something that's hard to get from me. Pro: Price per piece for attachments. Compared to the KitchenAid nozzle model that you can buy online or at a major department store at 20% off, this is a lot cheaper for the same quality. Knives and optional mincer attachments are ideal for preparing small portions of ground beef. or sausage. I use the commercial version to digest over 20 pounds of meat and keep it in the freezer during busy times. However, I prefer smaller and fresher cuts of meat on days when I want to enjoy cooking while listening to my novels. I've cooked all kinds of sausages (meat and seafood), from Asian to Italian, as well as several unique South American and Latin American ground beef dishes. This unit is up to the task. Cleaning is much easier than my commercial grinders. Surprisingly, this device is only slightly smaller than the high-speed commercial version, yet takes only 1/3 the time to clean all internal gears. Durability also plays an important role. I've dropped it several times with greasy/wet hands during removal and installation. Well, I damaged my stand and base, and I didn't see a scratch or scratch on the bracket. Pretty durable material. Haven't seen any problems with rust. Some fittings I've used from China and India in the past have tended to rust even after I've washed, dried and even oiled them with food grade mineral oil to ensure durability. I didn't see any problems with this device even though it didn't have a protective layer for long-term storage. Disadvantages: As with all meat grinders, the wrong type of meat can clog the grinding discs very quickly. It's not the device's fault, but the part of the device should be a double cardioid shape, not a triple cardioid shape. This minimizes the first grind problem with very fibrous meats required for certain types of cooking and is ideal for sausages that use large chunks of cheese and toppings. along strips that are 1/2 the diameter of the feeder or 3/4 pieces no longer than 1/2 inch. Otherwise the auger will not bite into the meat and will not grind the meat properly. Little problem. I just add a few more minutes to the tasks. In general more than satisfied.