Ankarsrum Meat Grinder & Sausage Stuffer

Grinding and Sausage Stuffing in One Attachment

One attachment covers both jobs, with four grinding discs and three stuffing tubes included.

Runs Off the Mixer’s Motor

The auger runs off the Assistent Original’s motor, so the feed stays steady through a full batch without hand-cranking.

Four Grinding Textures

2.5 mm, 4.5 mm, 6 mm, and 8 mm discs, fine to coarse.

Three Stuffing Tube Sizes

Stuffing tubes (10/20/25 mm) cover snack-stick to bratwurst-size sausages.

Stable Two-Handed Operation

The side-mounted drive keeps the attachment low against the mixer base, which lowers the center of gravity; the unit stays put while you guide meat through and manage output.

Texture Control

A steady feed keeps fat from smearing as it passes through the auger, so the grind stays cleaner and holds together better in sausage.

Built for Volume

The continuous feed holds up over larger batches, which matters most during hunting season or bulk prep.

Beyond Meat

Also grinds fish and plant-based mixtures, including falafel and veggie burgers.

Metal Components Throughout

The auger, housing, and discs are metal, built to hold up under repeated, heavy use.

Compatibility

Fits all Ankarsrum Assistent Original models.

Maintenance

Disassembles for cleaning. Hand wash and dry thoroughly.

Before First Use

The knife and grinding disc are sharpened and lightly oiled before shipping to protect the edge in transit; expect a bit of gray residue in the first few inches of meat as it clears that oil. Running a piece of bread or an onion through the mincer before your meat will absorb the oil so it doesn’t affect your first batch.

What You Can Make

• Ground beef, pork, poultry, and wild game
• Sausages (fresh, smoked, or specialty blends)
• Burgers, meatballs, and pâté
• Fish mixtures and seafood preparations
• Falafel, veggie burgers, and plant-based blends

Tips for Best Results

• Keep meat cold before grinding; chilled meat and chilled grinder components both cut cleaner and keep fat from smearing, which means better texture and a more consistent grind.
• Freeze meat for 15-20 minutes before running it through the mincer.
• Freeze the housing, blade, auger, and disc for 15-20 minutes before use as well; chilling the parts along with the meat helps everything feed through evenly.
• If you’re grinding very fatty cuts, trim the excess fat off before running them through.
• Check that the knife is installed facing the correct direction; installed backward, it won’t cut properly.
• Cut meat into small pieces and feed gradually to maintain a steady flow and avoid overloading the system.