Venison sausages bursting

[STEWARTSMITH]

Also you need a hand powered sausage stuffer not electric, they are renown for being a pain in the arse to control, whereas hand version you can go as slow as quick as you need to

Oh that's good advice, I would probably have gone for an electric one had you not said that!

 

[south-nofolk-stalker]

Oh that's good advice, I would probably have gone for an electric one had you not said that!

Getting the case fill right takes a bit of practice but once mastered you away

 

[Cheviot]

I finished a 20lb batch of sausages last night. I'd forgotten how long it takes by the time you wash and pack everything away! Anyway, I used a ready mix of rusk and seasoning called Hunters Feast from Weschenfelder. This time I put the water in the rusk then mixed it with the meat after the first mince, then left it overnight in the fridge before mincing it again through a 10mm plate straight into the skins. I used lamb and hog casings and gave both a test run in the frying pan on varying heats to see how durable they were. No problems at all, skins took quite a bit of punishment even on over stuffed bangers on high temp. No idea what I did wrong last time!
Using a dual purpose mincer and sausage stuffer is bloody hard work though, not easy to use at all. Any recommendations for a stand alone sausage stuffer without spending a fortune?

Domestic Sausage Stuffers

butchers-sundries.com

 

[gelert]

I finished a 20lb batch of sausages last night. I'd forgotten how long it takes by the time you wash and pack everything away! Anyway, I used a ready mix of rusk and seasoning called Hunters Feast from Weschenfelder. This time I put the water in the rusk then mixed it with the meat after the first mince, then left it overnight in the fridge before mincing it again through a 10mm plate straight into the skins. I used lamb and hog casings and gave both a test run in the frying pan on varying heats to see how durable they were. No problems at all, skins took quite a bit of punishment even on over stuffed bangers on high temp. No idea what I did wrong last time!
Using a dual purpose mincer and sausage stuffer is bloody hard work though, not easy to use at all. Any recommendations for a stand alone sausage stuffer without spending a fortune?

I have 3 roe to mince and turn into sausage/burgers this weekend, and its a bloody labour of love. This stuffer has been great for me, does approximately 10lb per fill so only two fills per batch.

VEVOR Sausage Stuffer 5L Sausage Stuffer Filler Maker Meat Machine Stainless | eBay

VEVOR Manual Grain Grinder Mill Coffee Grinder Stainless Steel Kitchen Hand Tool. Sausage Filler 304 Stainless Steel O-ring Seal Salami Maker Manual Great. This sausage stuffer machine is upgraded with double air release valves to make tighter sausages with fewer air bubbles.

www.ebay.co.uk

 

[paulbshooting]

As posted, sounds like overfilling. I am too clumsy so only use the spooled hog casings. Follow the weschenfelder mix recipe and slow and steady when filling. With wet hands you can adjust the filled casings before you link.

 

[T.eddie]

Also worth using a tooth pick to prick any air bubbles you have after stuffing as the case then tightens back buive found you then have a vent albeit small and if over stuffed to much won't help much

 

[Thoburns]

made tonnes of sausage over many years as a butcher, always followed the same process. Chop/mince all the meat, add water then mix, add seasonings then mix, add rusk mix well re-mince/mix in bowl chopper. Place the mix in the chiller overnight to allow the mix to expand and seasonings do their work. Natural casings soaked overnight in cold water will be nice and flexible. Fill then link.