Do you buy ground meat at the supermarket? Or do you grind it yourself? I've often bought it in the market with no problems but I hear so many stories about ground meat that I'm thinking about grinding it myself.
Like anything else, Koukouvagia, the mess is more in the clean-up. When done, you'll have the housing, the worm, the blade, and the die plate, all coated with a sort of meat smear, that have to be washed and dried.
Grinding is basically easy. Cut the product small enough to feed through the hopper, Feed it into the worm. And ground stuff comes out through the die. Make sure you have a bowl under it to catch the ground food.
I happen to use a stand-alone grinder. But the principle is the same, and there's no reason to buy one of them when you can fit your KA with the grinding attachment. From what I've heard, mechanically they work just fine.
One caveat: I'm not directly familiar with the KA grinder, so don't know. Does it come with a selection of die plates? Those are what control the size of the grind, and you need at least two (fine and medium) for most jobs, and a third, course grind plate, for sausage making.
Really depends on the market, we buy ground meat from only one of two markets, others I wouldn't touch.
We've ground meat at home but not recently as seems like too much effort if you have access to a good reliable market.
The kitchenaid add on is OK. I've got it. I'm not thrilled with the feed tube but it does the job and isn't hard to clean.
Does a decent job of stuffing sausage which is a bonus.
You need to clean the plates after about every 2 pounds on the initial grind as they start to retain silverskin and such. This is good as you don't want it in your sausage but it does start to clog up the system.
I've started doing most of my sausage in 2 pound increments...