A quality sausage maker / stuffer
- Thread starter takbok
- Start date
Cheers, will get round to that one of these decades.
I just put 16kg of sausage mix thru mine yesterday and it's a dream to use.
Here you go:
IRWIN T5462EL7 QUICK-GRIP 150mm (6") Mini Clamp - 2 Pack : Amazon.co.uk: DIY & Tools
Free delivery and returns on all eligible orders. Shop IRWIN T5462EL7 QUICK-GRIP 150mm (6") Mini Clamp - 2 Pack.
www.amazon.co.uk
cheers mate, would be useful for a lot of other things too
243varmint
Well-Known Member
I use the weshenfelder farmhouse sausage mix and the boys love it. Helen not so much but I think that's to do with the hog casing. Lamb casings next time to try.
Doesn't putting the dry mix in before mincing block/clog the mincer? Did it once with mine for the second pass and it was a nightmare.
Not had an issue. Mince meat once on course, add dry mix, mix roughly by hand, I usually chill again now, then second pass through mincer on course. Final good mix by hand and stuff into casing.
Certainly not that I‘ve noticed. In fact I’d almost say that the slightly drier mix resulting from adding the herbs means that there is less clogging than with just “raw” mince.
I only mince once mind - so the venison and pork belly is roughly cubed, the herbs added and mixed well, then minced using the larger mincing plate. After that it’s stuffing time.
Everything is chilled well before mincing.
243varmint
Well-Known Member
I chop all venison and pork, chill well, mincing head in freezer to keep well chilled, mince on course plate, chill again, mince on course plate once more, mix in mix and water. Chill over night so rust has had time to absorb water. Then put through the stuffer.Certainly not that I‘ve noticed. In fact I’d almost say that the slightly drier mix resulting from adding the herbs means that there is less clogging than with just “raw” mince.
I only mince once mind - so the venison and pork belly is roughly cubed, the herbs added and mixed well, then minced using the larger mincing plate. After that it’s stuffing time.
Everything is chilled well before mincing.
Next time I'm going to try natural lamb casings instead of hog casing to get a smaller sausage.
These are my attempts so far.
Got the Bushwear sausage stuffer now.
geoffw
Well-Known Member
Thanks @takbok I'm buying the same... and will be sure to blame you if there are queries about spending from the Internal Accounting part of the team.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
View attachment 171304
View attachment 171305
View attachment 171306
SikaHunter
Well-Known Member
Intrigued at the variety of recipes for sausage making around. Most don't seem to use much (if any) rusk. What are they views here? I always though the rusk was a prerequisite to capture the pork fat and add to the taste of the sausage.
I notice in the States they recommend using salt more so than in the UK. Any suggestions why that might be? Is it that everyone here knows it should be added and there is it is spelt out for them?
I am sure i am not alone in longing to see Blodders excel sheet of recipes.
I notice in the States they recommend using salt more so than in the UK. Any suggestions why that might be? Is it that everyone here knows it should be added and there is it is spelt out for them?
I am sure i am not alone in longing to see Blodders excel sheet of recipes.
That was my thought when I started out - but then someone on here (sorry I have forgotten who it was) suggested used milk powder as a binder.
I started doing this and never looked back.
Attachments
I find you can play around with the weschenfelder mixes. Just dilute them down with more meat than described in instructions. You can also cut down on the amount of rusk they state to use, even by half. I use a little breadcrumb as opposed to proper rusk. Instead of water you can add red wine, cidar or ale.. Depending on what you think will compliment the mix in hand.
Myself i make some lovely burgers using their rosemary and mint seasoning, paired up with water and lamb fat as well as the venison (in an amount more than stated to use) it made for a unique flavourful burger.. You could taste both venison and lamb and the seasonngs complimented rather than over powered.
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
Has anyone who like Takbok has bought from Maxima in the Netherlands also bought either their vacuum sealers and / or hamburger press attachment for the sausage stuffer? If so can you tell me if you rate them. The vacuum sealers have good specs for the money and the hamburger press attachment looks like a great idea but looks as like if could be difficult to clean.
Thanks in advance N
SikaHunter
Well-Known Member
I was hhinking of buying the sausage stuffer but don't know what size I will need. Normally I make about 5 lbs at a time. What is the capacity of the 5L machine in Lbs?
SikaHunter
Well-Known Member
Water in burgers. What holds it in? Do you also use breadcrumbs or rusk?
Personally my favourite burger is simply Venison mince (hind or calf) along with dried onions and cranberries blitzed in a food processor. They normally don't last long in my house.
Its part of the process when using a 'packet' mix for burgers, the water rehydrates the ingrediants and binding agent, its only about half a pint of water required for a 10lb meat mix, so its nothing really. Its basically a large powder sachet, so it does need water to turn into a flavour best. Worth looking at weschenfelders website for more info on their burger mixes. Like someone pointed out, they can be strong, so i like to add 2 more lbs of meat than the recipe asks for, taking any fat weight and the water weight into account in that weight too. For the lamb fat part i used about 1.5lbs of rolled lamb belly I sliced up and minced in with the venison.
When not using a ready made burger flavouring mix and working with fresh ingrediants, no water required and i just add egg yolks to really help bind it all.
Last edited:
My 7L stuffer will take roughly 6kg/13lb or more of mince/sausage mix.
I think you'd easily get 8lb into the 5l stuffer
Shroughaun
Well-Known Member
That looks the Job, Iv just ordered the Bushware Deluxe upright 3L sausage stuffer. So I’m hoping it’s suitable, It’s going to be my first encounter with sausage making so hopefully it work out
Similar threads
