Showing all 4 results

As a key ingredient, sausage is one of the most popular foods. To make delicious sausages, all you need is an electric sausage stuffer and a recipe.

There are two types of sausage stuffers: stand-alone products (vertical sausage stuffers or horizontal sausage stuffers) and sausage stuffer attachments for meat grinders. Both can stuff meat into the sausage casing to make sausages.

As sausage scandals come to light, housewives are in a state of anxiety. Homemade sausage will never let you down. With a sausage stuffer, you can stay away from unhealthy sausages made of unclean ingredients. Moreover, you can make sausage in different sizes, shapes, and ingredients. Buy the best sausage stuffer for your family!


A sausage stuffer, known as a meat stuffer, a sausage maker machine, a sausage stuffer machine, is a kitchen tool for stuffing sausages. Generally speaking, stand-alone stuffer forms or attachments to a meat grinder are available. In both cases, they hold the sausage casing securely in place while stuffing the sausage. If you want to make sausage at home, sausage stuffers are a must-have tool.

  • The Best Brands
Cabela's meat stuffer

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


HAKKA BROTHERS meat stuffer

GVODE meat stuffer


KITOART meat stuffer

Factors to keep in mind when buying the best sausage stuffer:

  • Types
Usually, there are three types to choose from.

- Horn Sausage Stuffers


Manual Sausage Stuffer

Material: cast iron or stainless steel

For beginners

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

  • Sizes
Most sausage stuffers for home use start at about 3 pounds and go all the way up to 30 pounds or even larger.

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
- Motorized or electric sausage stuffer

More expensive than the manual sausage stuffer.

Work faster.

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.

  • Price
Spend a little more money if possible and get the best sausage stuffer available.

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?
Some casings are made from animal intestines and are called natural casings. There are also artificial casings made from cellulose and other materials.

- Types of casings:

Fibrous casing

Natural enteric coating

Cellulose casings

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?
By following these steps, you can enjoy homemade sausages in no time.

- 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.

- Tips

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.

LumBuy is an e-commerce company that focuses on high-quality products. We have the strictest supplier selection criteria and will only select 5-star products with an excellent reputation, where you can shop with confidence and buy the best products.

1. Completely disassemble all parts and allow them to soak in hot soapy water.

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.

By watching the video or passage, you will know how to link sausage.

1. Purchase the required meat.

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.