KK2 Sausage Bundle
Your everyday workhorse for smooth, reliable grinding.
Anyone who’s made more than a few batches knows that a grinder shouldn’t stuff and a KitchenAid shouldn’t be grinding meat regularly unless you want to send it to an early grave. We made the Pro Bundle for sausage makers who’ve graduated from dipping their toes in the water into deep obsession. Now it’s about bigger batches, feeding friends and family, stocking the freezer and maybe even selling a few. It’s the same Kalahari quality as the Starter Bundle, just scaled up for people who want to take homemade sausage making seriously.
Original price was: $1,569.90.$1,395.00Current price is: $1,395.00.
Available on back-order
Free Shipping Across New Zealand
Secure Payment Methods
DESCRIPTION
Making exceptional sausages is more than just following a recipe. It’s about working with equipment that actually helps you improve your craft. Cheap grinders and flimsy presses only get you so far. At some point, every serious maker realises they’re only as good as their tools.
The Pro Bundle was created exactly for that moment.
This collection pairs the increased efficiency and speed of our electric grinder with the consistency of our bigger 26L Meat Mixer, the increased scalability of our 10L Sausage Press, and the flavour control of our Spice Grinder.
It’s the ideal setup for makers who want to move beyond smaller versions of the same setup in the Starter Bundle and start producing high-quality sausages in larger quantities without sacrificing texture or taste.
The Pro Bundle gives you the power to tackle any recipe with confidence, from boerewors and chorizo to venison sausage and speciality blends you create yourself.
Whether you’re feeding a family, stocking a freezer, processing a hunting season’s worth of meat, or preparing for the weekend braai.
Who’s this for
Meat lovers who are wanting to upgrade from a smaller setup so they can make bigger batches with the same small-batch attention and care
Sausage makers who love the art of sausage making but regret buying inadequate tools
Hunters processing larger batches of fresh game
Families who want to produce in bulk for freezing so they always have homemade sausages on hand
Enthusiasts who want serious performance without paying industrial machine prices
Anyone who wants professional results at home with a proven, reliable workflow
What’s in the box
Shipping and Warranty
Fast shipping Australia, UK, South Africa and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
Specifications
Visit the individual product pages for more details about each product.
DESCRIPTION
Making exceptional sausages is more than just following a recipe. It’s about working with equipment that actually helps you improve your craft. Cheap grinders and flimsy presses only get you so far. At some point, every serious maker realises they’re only as good as their tools.
The Pro Bundle was created exactly for that moment.
This collection pairs the increased efficiency and speed of our electric grinder with the consistency of our bigger 26L Meat Mixer, the increased scalability of our 10L Sausage Press, and the flavour control of our Spice Grinder.
It’s the ideal setup for makers who want to move beyond smaller versions of the same setup in the Starter Bundle and start producing high-quality sausages in larger quantities without sacrificing texture or taste.
The Pro Bundle gives you the power to tackle any recipe with confidence, from boerewors and chorizo to venison sausage and speciality blends you create yourself.
Whether you’re feeding a family, stocking a freezer, processing a hunting season’s worth of meat, or preparing for the weekend braai.
Who’s this for
Meat lovers who are wanting to upgrade from a smaller setup so they can make bigger batches with the same small-batch attention and care
Sausage makers who love the art of sausage making but regret buying inadequate tools
Hunters processing larger batches of fresh game
Families who want to produce in bulk for freezing so they always have homemade sausages on hand
Enthusiasts who want serious performance without paying industrial machine prices
Anyone who wants professional results at home with a proven, reliable workflow
What’s in the box
Shipping and Warranty
Fast shipping Australia, UK, South Africa and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
Specifications
Visit the individual product pages for more details about each product.
KK2 Sausage Bundle
Original price was: $1,569.90.$1,395.00Current price is: $1,395.00.
Available on back-order
Free Shipping Across New Zealand
Secure Payment Methods
HOW TO USE
Below is the step-by-step workflow for using each item in the Pro Bundle.
Purpose: To grind fresh meat for sausages for the perfect texture for your next recipe.
How to use:
- Trim your meat and slice into grinder-sized pieces. One of the biggest mistakes you can make is skimping on the fat (20% for most recipes). That’s the key to avoiding ending up with a dry and mealy mix that does bind properly. TIP You can consider adding a binder ingredient like 2% potato starch as well. Even with fatty cuts of meat you should still be adding extra fat.
- Keep everything cold. Once you cube up the meat (you want to cut it small enough that you don’t have to force it down the grinder), spread out out on a sheet pan and toss it in the freezer for an hour. You don’t want it frozen, but if it’s firming up on the edges you’re doing it right. Put your grinder parts in the freezer as well. Whatever liquid you’re adding should be ice cold as well.
- Choose your grinding plate (coarse for boerewors; medium for most sausages).
- Feed your cubed meat steadily using the provided stomper.
- Regrind if you want finer texture. If you need to put the meat back in the freezer after it’s ground the first time then do so.
Why it’s in the bundle:
The sausage making process starts with the freshly ground meat/s of choice. In fact, the final mouth feel is largely dependent on the coarseness of the grind. Each recipe calls for a different level and the SS08 comes with all the accessories you need to achieve the desired result.
Reminder: Fat is your friend
Purpose: To grind your spices fresh for maximum flavour, aroma, and sausage quality.
How to use:
- Add dried spices (between 50–80 g per batch).
- Press the lid to activate the spice grinder.
- Shake lightly for finer results.
- Release to stop.
Why it’s in the bundle:
Freshly ground spices dramatically improve sausage flavour. Pre-ground store spices lose aroma, oils, and potency faster than you might expect.
Our spice grinder is so easy to operate that you can easily prepare single use batches for your recipe. You can’t get fresher than that.
Purpose: making consistently high quality sausages comes down to a few key steps and another common mistake is not mixing your recipe thoroughly enough. You want to mix your meat well. It’s the opposite of burgers where you don’t want to work them. Work the meat, fat and spice for a solid minute, then add your other ingredients and mix for another minute. Might not sound like much, but two minutes of a stand mixer vs a quick ball and pat for a burger? Huge difference!
Why it’s in the bundle:
Hand mixing can lead to uneven seasoning or a crumbly texture. We designed our mixer to effortlessly deliver the delicious outcome you imagined at the beginning of the process every time.
Purpose: To pack meat into casings cleanly and consistently with minimal air pockets. The real purpose is to make this step a joy. If you’ve ever tried to do this without the right equipment you know what we mean!
How to use:
Soak your casing overnight and add a little baking soda into the water. It will help with feeding the casings onto your stuffing horn. Go slow when you’re stuffing. It’ll help avoid blowouts.
- Fill the cylinder with your already mixed sausage meat.
- Choose your stuffing tube size according to the style of sausage you are making.
- Slide the casing onto the tube and tie the end.
- Turn the crank slowly to fill the casing evenly.
Once you’re done, put the sausages into the fridge overnight. Lay them out on wire racks and do your best to keep them separate. This will help the casings dry, then you can snip them apart the next day without the ends unraveling
Why it’s in the bundle:
To make the most potentially tedious part of sausage making a pleasure.
Enjoy the benefits of a smooth filling process with better texture, less air pockets and professional-looking sausages that only a dedicated press affords.
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