I am in Australia and want to try making emulsified sausages next. I believe most people use a bench top mixer to do this. My problem with this is most brands of these (in Australia, Sunbeam,Kitchenaid etc) seem to only have a 4 to 4.5L bowl. As I make 10kg of sausages at a time I can see this needing at least two batches. The largest one on the market here is the top of the range Kenwood Chef which has a 6.7L bowl.
It is not cheap but I don't mind bighting the bullet if it is a good product. Try as I might I can't find any reports on this model. Maybe nobody can afford one!
I'd like any feedback on emulsifying sausage mixtures and the machinery you guys use to get that lovely smooth texture.
Thanks
Henno