Sausage stuffer | 3/5/7 L (shipped separately)

What is a sausage stuffer?

A sausage stuffer is a kitchen tool that is designed to assist butchers with stuffing sausages.

Why a sausage stuffer?

It is extremely important to stuff your sausage meat well, or the sausage will simply fall apart, develop a strange shape, cure improperly or even grow unwanted microbesdue to airholes being trapped. While this can be done by hand or by use of a stuffing tube, a sausage stuffer is a much more efficient tool for this task. Additionally, using a hand grinder with a stuffing tube attached is quite slow and it requires you to use the grinder twice, increasing the temperature of your meat which can be detrimental for your bind.

If you are serious about making sausages at home, a sausage stuffer is a must-have tool.

How does this sausage stuffer work?

Sausages are made by stuffing a blend of ground meats and spices into a casing that keeps them tightly enclosed. Such casings were traditionally made from intestines, although modern casings may be made from a variety of materials- even edible vegan casings!

To use a sausage stuffer, you attach the casing and then load the mixed sausage meats into the hopper and push the sausage meat into the casing, which can be periodically twisted to create individual sausages, or left in the form of a long rope, depending on the style of sausage you want to make.

This durable food-grade stainless steel sausage stuffer makes it significantly easier to process a large amount of sausages at one time, attending to different demands and different types of natural and non natural casings with no less than 4 sizes of food-grade stainless steel filling nozzles (Φ15 mm, Φ21 mm, Φ30 mm, Φ37 mm).

With the ergonomic handle, you can operate the stuffer in a convenient and effortless manner and the stuffer has  2 different speeds, for speed vs control.

Includes a double air release valve: when stuffing, air can be released through the valves, so it does not wind up in your sausages.

This sausage stuffer is perfect for making sausages, hot dogs, bratwurst, cajun hot links, etc. It is also suitable for commercial use, such as restaurants, supermarkets, butcher shops, etc. Once your sausages are stuffed, they can be cured through drying, smoking, or cooking so that they become shelf-stable.

Content

• 1 stainless steel sausage stuffer
• Your choice of a capacity of 3/5/7 L.
• 4 sizes of food-grade stainless steel filling nozzles (Φ15 mm, Φ21 mm, Φ30 mm, Φ37 mm)

Which size should I choose?

We advise 3 or 5 liters for hobbyists and 5-7 liters for semiprofessionals

• 3 L: 43 x 21 x 22 cm- Weight: 9 kg
• 5 L: 56 x 21 x 22 cm – Weight: 10.5 kg
• 7 L:  69 x 21 x 22 cm –  Weight: 12 kg

Delivery

Please accept 1-2 weeks for delivery. If you order more than 1 product from our store, please note that this stuffer will be sent from a different location and will come in a separate shipment.

* Cannot be delivered to the U.S., Canada, Switzerland, Lichtenstein, Malta, Finland and Serbia

How do I maintain my stuffer?

This sausage stuffer is easy to use, and it comes with directions, just in case. The important part of using a sausage stuffer is the cleanup. Ground meats are especially susceptible to contamination, so it is very important to clean your sausage stuffer extremely well, ensuring that no unwanted bacteria or other organisms remain on the stuffer. Do not wash it in the dishwasher, but use hot water and soap and then dry all your parts very well before assembling or storing them. Additional drying in a lukewarm oven or lightly greasing it also works well for preservation.

Online English spoken sausage-making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds, and drying conditions. Click here for more info.