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Looking to get a new sausage stuffer

post #1 of 8
Thread Starter 

What do you guys think of this one and do you have any recommendations for a stuffer to be used for home use?

 

http://www.meatprocessingproducts.com/lem10ststves.html

post #2 of 8

lol when I read the title the 13 year old in me screamed: "That's what SHE said!" :D

 

I always made sausages with a funnel.  Good enough for grandma, good enough for me.  Sorry I can't be of more help.

post #3 of 8

Do you need one with that capacity?

 

What are you using to grind as most grinders support a stuffing mechanism as well. Might be a sufficient and less expensive solution.

 

I have no experience to recommend beyond my Kitchen Aid attachments to the stand mixer.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 8
Thread Starter 
Quote:
Originally Posted by phatch View Post

Do you need one with that capacity?

 

What are you using to grind as most grinders support a stuffing mechanism as well. Might be a sufficient and less expensive solution.

 

I have no experience to recommend beyond my Kitchen Aid attachments to the stand mixer.

 

It would be for home use and I have a 6qt Kitchen Aid mixer with grinder attachment.

If anyone has any suggestions for making sausages using casings I am more than willing to give them a try
 

 

post #5 of 8

there is a stuffer attachment too. for the KA. It can be done by one person but is best with two.  One to feed the ground meat, the other to manage the casing and how it gets filled. It seems a bit slow in some ways.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8
Thread Starter 
Quote:
Originally Posted by phatch View Post

there is a stuffer attachment too. for the KA. It can be done by one person but is best with two.  One to feed the ground meat, the other to manage the casing and how it gets filled. It seems a bit slow in some ways.



I have actually looked at the stuffer attachment and from everything that I have heard and read it is extremely slow and to be honest from what I can tell it seems that it would be fairly wasteful.

post #7 of 8

I haven't had a waste problem, but I'm usually only doing a few pounds at a time, 2-4 usually.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 8

One trick I learned when making all kinds of wurst and sausage on a Hobart was make sure filling is ice cold, and even run crushed ice thru with it.  Heat from friction  of machine on meat is reduced, and water acts as a lubricant.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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