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Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER reviewed by Skillet Director
Weston Manual Vertical Sausage Stuffer, 7-Pound Capacity (86-0701-W), Dual Speed, Easy Clean Up reviewed by Skillet Director
VIVO Sausage Stuffer Vertical Stainless Steel 3L/7lbs 5-7 Pound Meat Filler (STUFR-V003) reviewed by Skillet Director
Goplus 5 Lbs/3L Vertical Sausage Stuffer Maker Stainless Steel Meat Filler, with 4 Sizes of Food-Grade Sausage Tubes for Commercial Home Use reviewed by Skillet Director
LiebHome Food Grade Quality Manual Sausage Maker Meat Stuffer Filler Hand Operated Salami Maker Funnel Hand Tools (Sausage Stuffer Barrel) reviewed by Skillet Director
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Hakka 7 Lb/3 L Manual Sausage Stuffer
Weston Manual Vertical Sausage Stuffer
VIVO Manual Sausage Stuffer
Goplus 5 Lbs/3L Manual Vertical Sausage Stuffer
LiebHome Food Grade Quality Manual Sausage Maker
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HAKKA BROTHERS
Weston
VIVO
Goplus
LiebHome
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$134.99
$179.99
$99.99
$52.99
$14.95
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Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER reviewed by Skillet Director
Title
Hakka 7 Lb/3 L Manual Sausage Stuffer
Brand
HAKKA BROTHERS
Prime Benefits
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Price
$134.99
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Preview
Weston Manual Vertical Sausage Stuffer, 7-Pound Capacity (86-0701-W), Dual Speed, Easy Clean Up reviewed by Skillet Director
Title
Weston Manual Vertical Sausage Stuffer
Brand
Weston
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Price
$179.99
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VIVO Sausage Stuffer Vertical Stainless Steel 3L/7lbs 5-7 Pound Meat Filler (STUFR-V003) reviewed by Skillet Director
Title
VIVO Manual Sausage Stuffer
Brand
VIVO
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Price
$99.99
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Preview
Goplus 5 Lbs/3L Vertical Sausage Stuffer Maker Stainless Steel Meat Filler, with 4 Sizes of Food-Grade Sausage Tubes for Commercial Home Use reviewed by Skillet Director
Title
Goplus 5 Lbs/3L Manual Vertical Sausage Stuffer
Brand
Goplus
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Price
$52.99
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LiebHome Food Grade Quality Manual Sausage Maker Meat Stuffer Filler Hand Operated Salami Maker Funnel Hand Tools (Sausage Stuffer Barrel) reviewed by Skillet Director
Title
LiebHome Food Grade Quality Manual Sausage Maker
Brand
LiebHome
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Price
$14.95
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Making Sausages with a Caulking Gun

as the fun part of a we’re going to make
sausages today I’ve got beef mince here
and we’ve got all the ingredients
together I’ve got the sausage skin you
know what if it doesn’t work out you can
make beef burgers or patties anyway so
it doesn’t matter but let’s have some
fun making some sausages so here we go
to prepare the gun we’re going to take a
section of the nozzle off the gun there
are enough passage for the sausage to
come through such as meat so you can use
a sharp knife pair of scissors or a saw
if you’re going to soar it there will be
rough edges so you’ll need to clean it
down I’m just using scissors but if you
don’t feel comfortable the next door
neighbor who’s handy and doing things
just to perhaps chop the end of the
nozzle off or basically these are sharp
racism that’s it that’s the last one
ready to go now go to hole in the nozzle
to fit the sausage meat through
so now we’re going to wash the skin to
prepare the skins which is washing the
salt out of these I’ve got to be honest
with you they’re not the nicest smelling
things there are they do have a bit of
an order to them but that’s just the
nature of the product it’s a sausage
skins and natural product so I’m just
watching the
sort out they are quite stunning me
today for iqe yeah how can I say
slimy we need to wash them out wash it
off there you go
doesn’t look appetizing we will make the
subsequent look nice feel the sausage
through the gun and have some fun just
put a bit of water through here to make
it lubricant so I can fill the the
cannon itself with the sausage meat
because I don’t want to get any air
locks in next I don’t want disappearing
sausages which air house you can go to
fill the the tube the cannon the tube
keep pumping it in keep pushing it
through slippy stuff this stuff
now we prepare the gun I did have some
film prepared just just to make it
airtight now we’ve got our ak-47 ready
to go just give it a test
oh there we go and we’re ready to go
this is the fun part we’ve got our
sausage skins so we run a length off
find the end you will get a few knots in
there you just need to untangle them
slippy stuff as I say it’s not it’s
really slippery
so what we do now is we put our fingers
in there put some water in the reason we
do this is to lubricate the skin we put
the skin over the end of our sausage jar
okay so we we’ve got the hole in there
we’ve got the end of the sausage skin
put it on this is the fun bit fill the
sausage skin on to the nozzle as I say
there’s a very very slippery slimy side
they’re not on the end to stop the
sausage meat right now the gun loaded
we’ve got the sausage skin on we’ve got
the knot tied at the end we’re ready to
go this could be a two-man operation or
a one-person operation obviously I’m
here today by myself so I’m going to do
as a one-person operation I need to
squeeze the trigger and hopefully the
sausage meat will start to come out
you don’t want to fill it to tights
because we’re going to have to link
these and there’s all saucers can be
through
okay so if we filled it what we need to
do now is refill the sausage the cannon
so keep your skin on the end just a
disattach there take the child out and
same process again we’ve got to put more
sausage meeting and we start again and
do is twist it off I’m ready to show you
how to link sausages now there’s a
number of ways you can link sausages you
don’t feel comfortable you can just grab
and twist and the same process twist
twist
what we’re going to do it the
traditional way so we basically just
make how big you want more sausage
probably this big so we twist we then
make a loop at the same size press
together twist
bring over the top
puts together so we’re tying a knot pull
it through but as you pull it through
make a loop twist tie together over the
top make a loop twist together over the
top
and there you have traditional linked
sausages so we fill the gun with the
salami old skins now already they fill
it again we are making two kilos of
sausages just over two kilos actually
with the ingredients probably 2.4 2.5
kilos of sausage that’s a lot of sausage
but you can freeze these they will keep
in your fridge for maybe three days tops
because there’s no nitrates in there
there’s no preservatives so it is a
fresh sausage that you’re making so you
can freeze them but they wouldn’t keep
like traditional which is sausage
because there’s not that preservative in
there which is which is a good take it’s
natural it’s all natural everything
you’re going here is absolutely natural
now we’re going there nearly there last
little bit sticking it in the cannon as
much as you can all right
we then put the nozzle back on screw it
up that’s it pull it off
on the expression pull off and a new tie
a knot on the end of the sausage stop
any slip it down and we’ll start with
the Lincoln again now what I’ve just
shown you there is how to make a sausage
I’ve not used any fancy equipment I’ve
used gum that I bought from a local
hardware store so they call me on use
the food processor to mix it you don’t
really have to use the food processor
you can mix it by hand and put it
through if we have sausages that will
taste absolutely delicious so what we’ll
do now is start to link them again I’ll
show you what what so you’ve twisted the
sausage make a loop so you get in the
sausage and then pull the sausage
through but that I’ve shown you so I’ll
just I’m a bit bored with it now so I’ll
just show you how we do it as we do in a
butcher’s shop
we just think the sausage is through and
there you go yo traditional linked
beautiful beef and chili sausages how
good are they imagine going around at
your friend’s house and saying I’ve got
sausages but I’ve actually made them
myself so I got the sausages next thing
I’ve got to do is show you how to cook
them not let me show you how to cook a
sausage I’m just saying I will cook a
few these sausage but I can’t do that at
the moment I’ve already just filmed them
I’ve got a lot of skills to dry off
slightly and the sausage meat to stay
where it isn’t in place so what we will
do now is put them in the fridge just
for the skin to dry out slightly because
last thing I want is bursts such as you
because that’s where all the flavor is
inside firm if you lived in a cold
climate you could hang them outside and
make sure the cap is again when we live
in Australia here so I’m certainly not
going
because it’s the money more right we’ve
made the sausages notice other colors
gone the slightly brighter now they’ve
been left in blue so they’ve been in the
fridge for a couple of hours or you know
now it’s cooking probably because it’s a
natural skin you don’t want to put them
so they’re to higher heat I’ve done a
few onions there we go
beautiful sweet chilli beat
just for you English people out there
viewing just shows you it isn’t the Sun
doesn’t always shine Australian hmm
smells delicious
just looking to see all the juices
bubbling inside that’s keeping all the
flavor trapped inside the sausage
it’s a molar source on the top there we
have beautiful feet as Russell’s novella
but like these home now finish them off
and I’ll see you next time

Manual Sausage Stuffers Buyers’ Guide

How to stuff sausage casings by hand?

Start by removing the cylinder vessel from the stuffer and fill it with meat and seasoning mixture. Place it under the lid on the stuffer. Next, select the sausage stuffing tube you desire and place the small black cap on top of it. Screw this tube onto place on the machine output tap and prepare the casings by soaking them in water. Then place the casing onto the tube and start turning the crank to feed the meat out of the tube. Pull the casing out as it fills up and tie it at the end once it is full. Once you are done, clean the machine before you store it.

What type of sausages you can make with a manual stuffer?

A sausage recipe is never limited to certain meats, so you can use a manual stuffer to make all types of sausage. But, a tasty sausage is all about balance in the ingredients. A good mix of salty and savory, meat and fat, spices, and herbs are required. Any sausage needs at least 20 percent fat in it. You will also need a liquid that will help tighten the bond between the sausage meats. Make sure the meat ingredients are very cold before you use the manual stuffer, as frozen fat is more easily manipulated. An easy recipe to get you started is sweet Italian sausage, which you can make using pork shoulder, pork fat, salt, sugar, pepper, parsley, and any other type of spices you desire.

A product price updated on 2020-04-07 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Emily Howard

I have about 300 different recipes in my collection, and I try to look for new tastes every week. I love to learn dishes from around the world and pamper my big family with a signature Italian cheese pie and my favorite Ukrainian borsch.