The Best Sausage Stuffer

Preview
VIVO Sausage Stuffer Vertical Stainless Steel 3L/7lbs 5-7 Pound Meat Filler (STUFR-V003) recommended by Skillet Director
LEM Products 1606 5-Pound Stainless Steel Vertical Sausage Stuffer recommended by Skillet Director
Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER recommended by Skillet Director
Fantes Sausage Maker with Suction Base and 3 Nozzles, 2.2-Pound Capacity, The Italian Market Original since 1906 recommended by Skillet Director
Weston Manual Vertical Sausage Stuffer, 7-Pound Capacity (86-0701-W), Dual Speed, Easy Clean Up recommended by Skillet Director
Title
VIVO STUFR-V003 Sausage Machine
LEM Products 1606 5-Pound Vertical Sausage Stuffer
Hakka 7 Lb/3 L Sausage Stuffer
Fantes Sausage Maker
Weston Manual Vertical Sausage Stuffer
Brand
VIVO
LEM
HAKKA BROTHERS
Fante's
Weston
Prime Benefits
Price
$109.98
$112.49
$129.99
$28.50
$149.99
Preview
VIVO Sausage Stuffer Vertical Stainless Steel 3L/7lbs 5-7 Pound Meat Filler (STUFR-V003) recommended by Skillet Director
Title
VIVO STUFR-V003 Sausage Machine
Brand
VIVO
Prime Benefits
Price
$109.98
Checkout
Preview
LEM Products 1606 5-Pound Stainless Steel Vertical Sausage Stuffer recommended by Skillet Director
Title
LEM Products 1606 5-Pound Vertical Sausage Stuffer
Brand
LEM
Prime Benefits
Price
$112.49
Checkout
Preview
Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER recommended by Skillet Director
Title
Hakka 7 Lb/3 L Sausage Stuffer
Brand
HAKKA BROTHERS
Prime Benefits
Price
$129.99
Checkout
Preview
Fantes Sausage Maker with Suction Base and 3 Nozzles, 2.2-Pound Capacity, The Italian Market Original since 1906 recommended by Skillet Director
Title
Fantes Sausage Maker
Brand
Fante's
Prime Benefits
Price
$28.50
Checkout
Preview
Weston Manual Vertical Sausage Stuffer, 7-Pound Capacity (86-0701-W), Dual Speed, Easy Clean Up recommended by Skillet Director
Title
Weston Manual Vertical Sausage Stuffer
Brand
Weston
Prime Benefits
Price
$149.99
Checkout

How to Properly Use the Stuffer to Make Sausage Links?

How to Make Homemade Sausage?

KitchenAid Metal Food Grinder Attachment with Sausage Stuffer

Sausage Stuffer Buyers’ Guide

How to stuff sausage?

Before doing sausage stuffing, one thing you should always keep in mind is that all the equipment and meat itself should be cold. By keeping everything cold, it is guaranteed that the fat won’t warm up and gum up the meat grinder blades and stuffer. You will need to get the casing ready at least 30 minutes beforehand, fill it with water, and thoroughly rinse it. Then chop up the meat into 1-inch pieces. Grind it until it has a chunkier texture. You will also want to add spices, mix them with meat, and mix them with hands. Then you will need to emulsify the meat after which prepare the stuffer. Apply the nozzle to the sausage stuffer and push it in. Tie the nozzle, and your sausage is ready.

How to twist sausage links?

Take one end of the filled sausage casing and make three links of the desired length. You will simply need to press between your thumb and forefinger and rotate it. As you do it, you will see that the casing becomes full and shiny. That is why it is important not to overfill it while stuffing. If you overfill the casing, there will be no space for twisting sausage links, and you will need to remove some out of it. When you have four sausages, tie up the twisted links between the sausages.

What is the best casing for sausage?

Undoubtedly, if you want to get a good sausage, the casing is very important in the process of making it. The natural sausage casings are made from the submucosa of the small intestine. They are the most popular and flexible casing types, which are easy to stuff. Other types of sausage casings include fibrous casings. This type is inedible but can be easily removed from the sausage when cooked. Their durability also allows tight stuffing and can be good for liverwurst, bologna, and other types of sausages. Another type is collagen casings, which are one of the most popular ones. These casings are processed and edible, unlike fibrous ones. They are produced from the collagen in cow or pig hides and bones. Many people may argue about which type of casing is the best; however, answers may vary based on the kind of sausage you want to make.

Kitchen tools price updated on 2020-01-19 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. As a talented young cook I began to move up the career ladder – just a few years later I'm worked as a chef in the most prestigious restaurants. Early in my career, I attended many workshops and seminars in Europe and the United States. The training took place at Michelin 3*-4* restaurants and cooking schools.