5 Best Sausage Stuffer | Making Your Own Link Sausage

Sharing is Caring

If an avid hunter lives in your household, you may want to consider purchasing a sausage stuffer and converting some of the extra meat into sausages instead of burgers.

Or,

if you prefer to know what is inside the casing, you, too, may be in the market for a sausage stuffer.

A sausage stuffer looks a bit like an old-fashioned meat grinder, but instead of discharging the meat into a bowl, the ground meat exits through a tube into a sausage casing.

What Should A Buyer Consider Before Purchasing A Sausage Stuffer?

 

Advantages of Sausage Stuffers

 

Prerequisites to Using a Sausage Stuffer

Before you begin stuffing your sausage meat, be sure to fry a sample after you finish adding seasonings. If you find the seasonings are not to your satisfaction, you are still able to correct it. It would be difficult to add or subtract seasoning once it’s been made into sausage links.

Check the consistency and quantity of cure salts used. You may want to add a little water to the mixture.

The flavor is enriched when the seasoned meat mixture sits in the refrigerator the night before stuffing. Remove from the refrigerator and allow it to stand at room temperature for 20 minutes before you plan to begin stuffing.

Feeding the meat into hog casings can be difficult, but a little vegetable oil on the exit tube will make it much easier. Your hands may be slippery, but paper towels can help get traction on the casing. Just be careful not to tear the casing.

Collagen casings do not have to be soaked in water, but they will be easier to use in the morning if they rest in the refrigerator overnight.

It’s personal preference whether you fill the continuous casing or twist the casing into links as each link is complete. It’s usually easiest to cook them full length and then cut them after cooking.

 

Types of Sausage Stuffers

Your ground meat has been seasoned and you are ready to stuff the sausage casings. You have a choice of three types of sausage stuffers:

Horn Sausage Stuffers

Horn sausage stuffers, traditionally made from cast iron covered with tin or chrome, are manually operated. Several stainless steel models are now available. Horn stuffers are usually purchased by people who are new to making their own sausage because the horn sausage stuffer is limited to production of only three to five pounds of sausage.

Horizontal Sausage Stuffers

Horizontal Sausage Stuffers come in both manual and electric models. A piston-like cylinder, mounted horizontally, is used to hold the seasoned ground meat. One minor inconvenience when using a manual horizontal stuffer is the hand crank is longer than the cylinder. In order to obtain adequate clearance to complete a full rotation, it must hang over the edge of the table or counter. This means the base of the stuffer must be clamped or bolted down for stability. Horizontal sausage stuffers have a capacity of five to twenty pounds.

Vertical Sausage Stuffers

Beginners and professionals alike prefer Vertical Sausage Stuffers over horizontal and horn stuffers. As with horizontal sausage stuffers, vertical stuffers come in both manual and electric models. Electric vertical models are usually larger capacity, commercial grade units. Vertical sausage stuffers also use a large piston-like cylinder to hold the seasoned ground meat, but the stuffing cylinder is mounted vertically. The capacities of vertical stuffers range from five to fifteen pounds.

 

Using a Sausage Stuffer

Regardless of which type of stuffer you choose, the steps to using them are nearly the same.

Before starting, to make sliding the sausage casings on and off more efficient, wipe the stuffer tube with a paper towel soaked with a little vegetable oil.

To keep sausage from pressing out the other end of the casing, you must use something to bind it off. Some of the more popular methods include tying the end with butcher twine, using a hog ring, or tying a knot in the casing itself. However, that will waste a length of the casing.

Next, poke several air escape holes in the end of the casing using a sausage pricker to allow any air trapped inside the casing to escape.

While stuffing the sausage, you will be performing two functions. The first is controlling the hand crank or electric switch on the stuffer. This step determines the speed and flow of the sausage through the machine. The second function is to watch as the sausage fills the casing to make sure it continues to move along and to watch for air pockets and pricking the casing as needed to release trapped air. From that description, you can probably tell it is much easier to have help when you plan to stuff sausages.

A foot switch may make it possible to use an electric sausage stuffer alone because you still have both hands free to watch the sausage casing as it fills with ground meat.

As the meat continues through the machine, the sausage gets longer. When it reaches your desired link length, you may stop and pinch the casing at that point, twirl the sausage a few times, and make a link. Continue stuffing until you reach another link length and repeat the process; but, this time, turn the link in the opposite direction. Changing the direction will keep the links from unraveling. If you twist them all in the same direction, each sausage link will un-do the one before it.

Another method of stuffing is to fill the entire casing and only close off at each end, forming a long coil. You can keep your sausage in one long casing, or you can twist and form links in the coil at this point. Just remember to twist the next link in the opposite direction.

All that’s left at this point is the cooking, and the method will depend on the recipe you are following.

 

Best Sausage Stuffer Reviews

LEM Products 606SS 5-Pound Stainless Steel Vertical Sausage Stuffer

The latest version of this five-pound vertical sausage stuffer has added a protective gear box over its all-metal gears, offering protection for both the gears and the food being processed. Clamps provide stability while in use on a table or counter top.

Pros

VIVO Sausage Stuffer Vertical Stainless Steel 3L/7LB 5-7 Pound Meat Filler

The VIVO V003 includes a two-speed gear system which produces greater pressing power and more quickly raises the plunger and reloads the cylinder. The unit is easily disassembled for cleaning,and the cylinder tilts back to fill with your favorite meat. Four plastic nozzles are included.

Pros

Cons

 

Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker

Recent upgrades to the Hakka seven-pound sausage stuffer have made creating your own sausage more fun than work. These upgrades include a tilting cylinder for easy filling, an air release valve on the metal piston, and a redesigned stainless steel frame that locks the meat cylinder, reducing cylinder movement while you use the stuffer.

Pros 

Cons

 

Super Deal Heavy Duty 5L Vertical Sausage Stuffer, (Sausage Filler 5L)

The Heavy Duty 5L eleven-pound meat maker features a removable cylinder for quick and easy filling and cleaning. What sets the 5L apart from its competitors is its unique design which makes it equally user-friendly for both left- and right-handed users.

Pros

Kitchener 5-lb. Stainless Steel Sausage Stuffer

The Kitchener five-pound stainless steel sausage stuffer features a removable stainless steel cylinder and base for easy filling and fast cleaning. The piston is made from food-grade plastic and is easy to clean. A built-in stainless steel pressure relief valve helps prevent casing blowouts. The Kitchener’s upright canister accommodates the same capacity as its horizontal counterparts using a fraction of the counter space.

Pros

Cons

Conclusion

The five sausage stuffers reviewed above are all excellent products, making it difficult to choose a clear winner. However, the all-stainless-steel construction and left- and right-handed design of the Super Deal Heavy Duty 5L Vertical Sausage Stuffer makes it my first choice for best sausage stuffer.

The LEM Products 606SS 5-Pound Stainless Steel Vertical Sausage Stuffer ran a close second in my opinion.

What put the 5L ahead of the 606SS for me were the stainless steel nozzles. Plastic is subject to burring, and a burr in the wrong place on the nozzle can tear the casings, so I prefer stainless steel over plastic.


Categorised in:

Leave a Reply

Your email address will not be published. Required fields are marked *