A quality sausage maker / stuffer

[takbok]

I bit the bullet and ordered one of these after struggling along with my mincer which isn't effective for sausage filling at all, and also was making up the meat into a paste. It's full stainless steel construction and very well made - I'm sure I'll still be using it in 40 years time, God willing. The smallest of the 4 nozzles nozzles is a tiny bit tight for 19mm sausage skins so will make a little adapter to help them on and maybe go with the next size up when I've got through the 600m Weschenfelder supplied caddy pack! There are 2 splined shafts to attach the crank handle to; a direct drive option for lifting the plunger fast, and a reduction drive for less effort when filling sausages. The cylinder swings out and is easily removable with the plunger raised out of it.

I ordered it from Netherlands in the middle of lockdown and received it 2 days later - very impressive service! I would happily buy from them again.

It is a big machine, and will easily fit 6kg+ mince in one go so refills don't happen often.

What a pleasure filling about 0.6m of sausage casing in a couple of seconds! I'm really happy with it. It isn't the cheapest but will pay for itself so fast! There are smaller and bigger models available to suit different budgets.

The base is made from thin sheet and does flex a bit, and when empty it can be a little unstable if you aren't careful in turning the crank handle.

Sausage Stuffer - 7L - Vertical - incl 4 Filling Tubes

This vertical sausage stuffer has a filling capacity of 7 litres to make delicious sausages. This sausage stuffer has two speeds and comes with four filling tubes. It has a stainless steel housing, base plate, shaft and pressing plate for easy cleaning. Perfect for butcheries or restaurants.

www.maximakitchenequipment.com

 

[willie_gunn]

That looks very impressive

A “proper” sausage stuffer makes a huge difference - I bought one very similar from Davlex catering in Bootle, and have been delighted with the results.

Davlex Catering Equipment

 

[sikasako]

My mincer is also meant to double up as a sausage stuffer but although fine for mincing, it is useless for mincing. Bought the 3L sausage stuffer from Bushwear and it does a great job. Worst job is cleaning it out, when finished using it.

 

[takbok]

My mincer is also meant to double up as a sausage stuffer but although fine for mincing, it is useless for mincing. Bought the 3L sausage stuffer from Bushwear and it does a great job. Worst job is cleaning it out, when finished using it.

I was actually going to get the bushwear one but they didn't have stock, so found my one and went a couple sizes bigger just for good measure. Mine is pretty easy to clean with the removable cylinder, and I like the robust lip seal on the piston - built to last!

 

[deerstalker.308]

Rory, how do you find the height of it, I have the bushwear one which is great but the upright design does make them quite top heavy at certain point of the turning cycle. I think if I was to buy another (not that I foresee a need for a long time now) I’d be keen to try the horizontally mounted one, and as you’ve done, go bigger, 3kg capacity of the bushwear one means you are constantly filling it up with mix, not an issue but I hadn’t realised how addictive making snags would be!
Are yours droewors?

 

[takbok]

@deerstalker.308 yes it's big and weighs about 15kg so you need a big house . I can live with its foibles rather than having a horizontal version that eats up table space etc. This company does supply identical horizontal versions. The instability isn't a huge issue - I just wanted to be unbiased in my review.

That is Roe droewors (great use of a Roe buck minus fillets - 10kg crammed in that little Ikea box) - it should be dry by next week. I need to make a bigger drying box but that will maybe happen over winter.

 

[Smelly Yeti]

Was looking to get one of these & that looks just the job - at a fair price too! Thanks for sharing

 

[sikasako]

My mincer is also meant to double up as a sausage stuffer but although fine for mincing, it is useless for mincing. Bought the 3L sausage stuffer from Bushwear and it does a great job. Worst job is cleaning it out, when finished using it.

Sorry, meant to say that the mincer is useless for stuffing .

 

[takbok]

Was looking to get one of these & that looks just the job - at a fair price too! Thanks for sharing

You won't go wrong with these!

 

[slider]

Agree a mincer is useless for stuffing. I bought a dedicated stuffer but regret buying a 1 Ltr model as I have to repeatedly undertake the messy operation of stuffing the stuffer!

 

[shakey jake]

Rory, how do you find the height of it, I have the bushwear one which is great but the upright design does make them quite top heavy at certain point of the turning cycle. I think if I was to buy another (not that I foresee a need for a long time now) I’d be keen to try the horizontally mounted one, and as you’ve done, go bigger, 3kg capacity of the bushwear one means you are constantly filling it up with mix, not an issue but I hadn’t realised how addictive making snags would be!
Are yours droewors?

ive found adjusting the handle so you are all ways pushing down helps, bit of a faff but stops the wobble on the up stroke

 

[Blodders633]

I have a pretty much identical one, mostly because I make about 50kg of sausages at a time. You're correct that the base is flimsy and that exacerbates any top heaviness so I replaced the base with a piece of 5mm thick stainless steel. It's only 4 bolts and makes a world of difference. On my one I also ran a flap disk over all the exposed steel edges as some were razor sharp.
All in all, a good bit of kit at a fraction of the price of some brands.

 

[Sonicdmb73]

I bought the Bushware one (slightly bent base so cheaper) which I agree is a tad top heavy and unstable. However an easy fix (literally) is a quick cramp. One or two to clamp round one corner of my table and no more wobble.
I setup on the right hand corner so the handle is clear of the table and the nozzle points to the left across the top. I am left handed so it suits me that way round.
Certainly was an eye opener when I tried it. A far cry from my Kenwood Chef mixer and its mincer/stuffer.

 

[VSS]

ive found adjusting the handle so you are all ways pushing down helps, bit of a faff but stops the wobble on the up stroke

Oooh, I don't know, a bit of a wobble on the up stroke ain't so bad...

 

[mallettn]

Helpful as I am looking to start doing sausages. Thanks for the review and comments.

 

[gelert]

I have the same machine and found that its far better to mince first with 1 machine, and stuff with a seperate dedicated sausage stuffer.

 

[Erik Hamburger]

Yes that is a great machine, I use it as well, and won't look back. In the UK it is available from www.sausagemaking.org in a 3 Ltr version - (too small!) - go for the larger one (7 or 9 Ltr ?) to get economies of scale.
Second point, already made by others, is to use a MINCER to mince, and a STUFFER to stuff. A 'combo' machine doesn't work very well.
Third point is that the benefits of making your own sausages are lost if you decide to buy 'ready made mixes' of flavourings, as they will be full of E-Numbers and other nasties. Aim for 1% salt and fresh, or freshly ground, herbs and spices, and real hog casings, and your end product will be far, far superior.

 

[deerstalker.308]

Yes that is a great machine, I use it as well, and won't look back. In the UK it is available from www.sausagemaking.org in a 3 Ltr version - (too small!) - go for the larger one (7 or 9 Ltr ?) to get economies of scale.
Second point, already made by others, is to use a MINCER to mince, and a STUFFER to stuff. A 'combo' machine doesn't work very well.
Third point is that the benefits of making your own sausages are lost if you decide to buy 'ready made mixes' of flavourings, as they will be full of E-Numbers and other nasties. Aim for 1% salt and fresh, or freshly ground, herbs and spices, and real hog casings, and your end product will be far, far superior.

Do you have a recipe you’d like to share?

 

[Blodders633]

For pork sausages, I have some Excel spreadsheets for different regional recipes, they're great because you input your weight of meat and they give you weights of herbs/spices/rusk/water to add. You can toggle your rusk percentage too. I like to use about 5% rusk. They're on my laptop which is elsewhere at present but I'll try to remember to post them when I get it back.

It's easy to create your own spreadsheet too, so once you come up with a recipe you're happy with, you can repeat it in future.

Further to previous comments about using premade mixes, if you follow them, not only will you only get the same sausages as your average butchers but they'll only be about 75% meat.

 

[willie_gunn]

I like to use fresh herbs where possible, but having tried a few of the pre-mixed seasonings from the likes of Weschenfelder I found them overly salty.

Recently I have been using this suggestion: Pork Sausage Seasoning | Fab Flavours For Your Homemade Sausages

I scale the quantities proportionately compared to volume of meat I have to mince.

Following the video from Scott Rea I now add the seasoning before I put the basic meat through the mincer. Totally logical, of course, but for some reason that I now can't remember I always used to add it after.

I am still experimenting with the final mix - I have tried adding chipotle, varying the parika (sweet, smoked, etc) - but as a basic list of ingredients I find it pretty good.