BEST DIP BAR COLLECTION FOR YOU
- The Best Brands
KitchenAid meat stuffer
Chard meat stuffer
LEM meat stuffer
Weston meat stuffer
The Sausage Maker meat stuffer
XtremepowerUS meat stuffer
VIVOHOME meat stuffer
Homdox meat stuffer
ROVSUN meat stuffer
Nutronic meat stuffer
STX INTERNATIONAL meat stuffer
HAKKA BROTHERS meat stuffer
GVODE meat stuffer
HAKKA FOOD PROCESSING meat stuffer
KITOART meat stuffer
- Horn Sausage Stuffers
Manual Sausage Stuffer
Material: cast iron or stainless steel
Capacities(3 to 5 lbs)
- Horizontal Sausage Stuffers
Manual & electric motorized Sausage Stuffer
A large piston-like cylinder
Capacity (5 - 20 lbs)
- Vertical Sausage Stuffers
Manual & electric Sausage Stuffer
Larger capacity (5 - 15 lbs)
Commercial Sausage Stuffer
For most people, somewhere between 5-10 lbs. is perfect, while hunters or people who handle a lot of meat will need a 20+ lb. sausage stuffer.
- Electric vs. Manual Sausage Stuffer
More expensive than the manual sausage stuffer.
It is easier to use than the manual sausage stuffer.
The best electric sausage stuffers come with a foot pedal that frees up your hands.
It may be a good choice if you don't have a helper around.
- Manual sausage stuffer
You can use the sausage stuffer anywhere because you don't need an electrical outlet.
Manual sausage stuffers tend to be smaller and more compact than electric sausage stuffers.
They also tend to be cheaper than their electric counterparts.
The drawback is that you can't free up your hands.
If you spend a little more, you will be more likely to get a quality sausage stuffer. You'll also save money in the long run because the higher-priced sausage stuffers are less likely to fail.
- How to choose sausage casings?
- Types of casings:
Natural enteric coating
Collagen enteric coating
Natural sausage casings are made from pork or lamb intestines that have been cleaned, salted, and brined. They are used for European-style sausages, such as bratwurst. Most brands in grocery stores use artificial casings.
- How to use a sausage stuffer？
- Material to prepare:
Fatty ground meat: pork, beef, turkey, chicken, venison, or other meat.
Seasoning: cumin, smoked paprika, vinegar, minced garlic, black pepper, and sugar.
- A step-by-step guide:
1. Add 5 pounds of meat inside a bowl.
2. Add the seasoning to the meat. Add two tablespoons of salt to every 1 pound of meat.
3. Stir the spices and meat to mix well.
4. Put the ground meat into the stuffer.
5. Take your casings and put them through the nozzle.
6. Fill the casings.
7. Rotate the sausage as it comes out of the sausage stuffer.
8. Please leave a little excess casings and tear them off. Tie a knot at the end.
9. Grab the rotating sausage with both hands and squeeze from the end.
10. Turn each link in the opposite direction and rotate it a few times while pinching very tightly.
Soak the sausage casing in warm water for at least 1 hour before you thread it onto the stuffing tube. Change the water several times to maintain its temperature.
If you want to prepare the links, do not overstuff the sausage casings to leave room for knots.
Test your seasoning. This helps prevent ruining your entire batch of sausage.
2. After the parts are soaked, remove any remaining meat, fat, or residue. You should thoroughly clean the inside of the main body.
3. To clean the filler tube, use a bottle brush or other tool.
4. Dry all parts with a clean rag. Do not let it air dry.
5. Parts are not dishwasher safe; using a dishwasher can damage the parts.
6. Spray all parts with food-grade silicone after the unit has dried to prevent oxidation.
2. Slice or mince the selected meat and grind it with the provided meat grinder.
- The grinding process:
For fine sausages, use a plate with smaller holes.
For coarse sausages, use a dish with larger holes.
3. Soak the sausage casing in cold water and let it sit in the bowl for 30 minutes.
4. Change the water after 30 minutes, then soak the casing for another 30 minutes.
5. Measure your seasoning.
The recipe mostly determines this.
6. Mix the measured seasonings.
Make sure you professionally mix the ingredients. This will add to the final flavor of your sausage.
7. Cook small seasoned sausages.
Before you stuff your sausage, cook a little of the seasoned sausage to test if you are happy with the flavor.
8. Stuff your sausage with casings.
Now that you have adjusted the flavors to your desires, you can begin stuffing your sausage into the casings with the sausage stuffer.
Use a paper towel soaked in vegetable oil and coat the stuffing tube with the oil during the stuffing process.
9. Your sausage is ready.
After the entire process described above, your sausage is now ready to be smoked.