Demented

I've had a KA commercial stand mixer for years, that's been used for grinding and making sausage, among other things. Making large batches, say 5 lbs +, becomes a day long project with cutting, chilling and grinding the meat, then chilling the ground meat and stuffing the casing.

I got a LEM Products #10 stainless steel meat grinder for my birthday, at a leisurely pace it took barely more than a minute to grind 2 lbs of fresh lamb for burgers.

Plan on making 10 lbs of Italian sausage next week, hopefully it can stuff casing as fast as it can grind.