Meat Grinder Sausage Stuffer Attachments and Stuffing Kits: What Fits Your Grinder Head

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Fitment starts at the head size, not the grinder brand

Grinder heads are sold by a size number, such as #5, #8, #12, #22 or #32, and that number describes the bore of the head, the matching auger (worm), knife and plate diameter, and the thread on the retaining ring. A stuffing funnel kit is only a set of tubes plus a stuffing plate, so it has to match the same numbered size or it will not seat.

Many buyers assume that a kit sold for a “#8 grinder” fits any #8 head. In practice the plate diameter is usually shared, but the thread pitch and the outer lip of the head can vary between makers. Find the number stamped on the head, on the knife or on the plate, then check the maker’s listed compatibility before relying on the size alone.

How a stuffing kit actually attaches to the head

A grinder stuffing kit does not replace the head. The auger still pushes meat forward, but the knife and the hole plate come out. In their place goes a stuffing plate, a flat disc with a single large centre hole or a cutout, and the kit’s tube or funnel threads onto the head through the retaining ring in the usual way.

Three contact points decide whether it works:

Reading the outlet: tube diameter, funnel length and casing type

Once the head matches, the second question is the outlet of the stuffing tube and which casing it suits. Kits usually ship several tubes in graduated diameters. A narrow tube suits snack sticks and sheep casings, a mid-size tube suits bratwurst and breakfast links, and a wide tube suits hog casings for larger sausage such as kielbasa.

Match the tube’s outer diameter to the casing. A casing that is too tight on the tube tears when meat pushes through. One that is too loose bunches and leaves air pockets. Collagen casings and natural hog or sheep casings all behave differently on the tube, so check the casing’s stated size range before buying a kit, and match it to the sausage you actually plan to make rather than to the kit with the most tubes.

Why venison fits some tubes worse than pork-heavy sausage

Venison is lean and carries little natural fat, so most recipes add pork back fat or beef fat to keep the texture from turning dry and crumbly. That mix still stuffs stiffer than a loose pork batch, especially when the meat is kept cold as it should be.

A stiff, cold emulsion puts more load on the narrowest part of the outlet. Very small tubes can make the auger work harder and warm the meat through friction. If the grinder has a modest motor or a plastic drive gear, a narrow snack-stick tube can slow the unit down or stall it. Stuffing in short batches and keeping the rest of the mix in the freezer helps, as does using a wider tube when the recipe allows.

Metal composition and the parts that wear

Check what the kit is made of. Stuffing tubes come in plastic, aluminum and stainless steel. Plastic is light and cheap, but thin flanges can crack under load. Aluminum is common on grinder parts, though it can oxidise and darken in a dishwasher or with harsh detergent. Stainless steel resists corrosion and is the easier material to keep clean, but it costs more.

Plates and rings that came with a cast iron or tinned head deserve the same care. Wash and dry them right after use and wipe them with food-safe oil if the maker recommends it. Surface rust on a stuffing plate can flake into the meat. Fit also changes over time: a worn auger or loose ring leaves a gap that wasn’t there when the grinder was new.

Hand-crank, electric and when a dedicated stuffer is the better answer

A stuffing kit works on a hand-crank grinder as well as an electric one, but the demands differ. Hand cranking a thick venison mix through a narrow outlet is slow and tiring. An electric grinder gives steadier pressure but pushes meat out faster than a beginner can feed casing, so a foot pedal or a second person helps.

If you stuff large batches or want precise control of casing fill, a dedicated vertical stuffer is likely a better tool than any kit. A grinder funnel kit makes sense for occasional sausage making and for hunters who want to make a few batches from wild game without buying another appliance. Choose by how often you will actually make sausage.

Fit checks before you commit to a kit

Before ordering, confirm the following against your own grinder:

On arrival, do a dry test. Fit the plate and tube with no meat in the head, thread the ring on and check that nothing rocks or leaves a gap. Doing this before the venison thaws costs nothing and saves a ruined batch.

FAQ

Will a #8 stuffing kit fit my #8 grinder head?

Often, but not always. The size number covers the bore and the plate diameter, while the retaining ring thread and head lip can differ between makers. Check the manufacturer’s compatibility list, and do a dry test fit of the plate, tube and ring before loading meat.

Do I need a special plate to stuff sausage with my grinder?

Yes. A stuffing kit swaps the knife and the hole plate for a stuffing plate that has a single large opening so the meat comes out without being cut again. Some kits include one, while others expect you to buy it in the matching head size.

Which tube size should I use for venison snack sticks?

Use a narrow tube matched to the casing you plan to use, since snack sticks take small-diameter casings. Lean, cold venison mix pushes hard through a narrow outlet, so stuff in small batches and keep the rest chilled to avoid smearing and stalling the grinder.