How to Use a Sausage Stuffer? GLO Answers

Are you tired to bought sausages just to find out tasteless?

Well maybe is time to make your own.

This is much easier than you think.

All you need is a sausage stuffer, and read this article, to learn how to use a Sausage Stuffer.

How to use a sausage stuffer

Step by Step Guide to Using a Sausage Stuffer


Preparation:

Before you start the process ready your ingredients:

  • Pick your meat.  Most types make exceptional sausages:
  • Beef
  • Chicken
  • Pork
  • Lamb
  • Cut the meat into large chunks that will fit into your sausage stuffer’s feeder
  • Pick the spices you want to add to the meat.
  • Make sure you have enough skin casings for the amount of meat you have.

Grinding the Meat:

You will grind the meat more than once during the process of sausage making:

meat grinder
  • Pick the large grinding disc and fit it onto the sausage stuffer.
  • Place the pieces of meat in the feeder.
  • Use the provided safety pusher to push the meat through the machine. Don’t let your fingers get caught in the mechanism.
  • Push a piece of bread through last. This ensures all the meat is out of the sausage stuffer.
  • Place the meat in an airtight container. Refrigerate for a while.

Now it’s time to make your meat tasty:

  • Take the meat out of the refrigerator.
  • Add your selected spices to the meat. Blend it into the meat with your hands.
  • Place a smaller—medium size—grinding disc on the machine.
  • Feed the flavored meat through the sausage stuffer.

You’re ready to make your own sausage now.

Stuffing the Skins:

Here’s how easy it is to make your sausage:

  • Place the nozzle attachment onto your sausage stuffer in the place of the grinding discs.Fit the skin casings—available at most butchers or here.
  • Put the meat into the feeder and let the machine push it through. When the first piece reaches the end of the nozzle pull the skin casing over the nozzle and make a knot.
  • Now gently push the meat through the machine.
  • Guide the sausage onto a plate.When all the meat is pushed through take the casing off the nozzle, cut it and tie the end closed. Leave some space at the end though to prevent pressure.
  • Now pinch the long piece into smaller sausages.
  • Give the skin a turn to secure the units in place.

What to Look for in Your New Sausage Stuffer


what to look for in a sausage stuffer

If you still have to purchase a new sausage stuffer keep these tips in mind:

  • Make sure you purchase a machine that’s mostly made of stainless steel instead of plastic. This improves hygiene and the parts won’t break easily. Some meat can be hard to grind. Make sure your stuffer can handle it.
  • This is also why you should find a stuffer that has different speeds. You can use a slow speed when you have tough meat to grind or when you want to prevent your skins from tearing.
  • An air release valve is an exceptional feature. You don’t want air bubbles in the sausage.

Here you have my top 7 Best sausage Stuffer​

Useful Tips:

Let’s look at a few tips to help you make the best sausage your friends have ever tasted.

Basic Tips:

These tips will help your final result cook and taste its best:

  • Push air out while you divide the meat into smaller sausage pieces. Alternatively prick the sausage skins so the air can escape.
  • Wet the skin casings well before you start feeding meat into it. This allows for a smooth process. The casings won’t tear as easily.
  • How do you know if your sausage will taste good? Test it. After you add your seasoning place a small amount of meat in a pan on the stove. Cook it and taste. You can add additional seasoning if necessary.

How Much Fat do You Need?

Fat is an essential ingredient of sausages. You need fat so your sausages don’t taste dry or bland.Some communities prefer lean meat. If you can’t find meat cuts with a lot of fat add additional fat such as back fat.

Simply purchase it from your butcher and mix it into your meat..

Type of Meat:

These cuts will result in the best sausages:

  • Shoulder
  • Leg
  • Belly

Most of these cuts already have the necessary fat you need.

type of meat

Seasoning:

Which spices are best to use? You have a unique palate and you can pick your seasoning according to your preferences.

Basic spices that work with most types of sausages, and also have health benefits are:

  • Salt
  • Pepper
  • Garlic
  • Thyme
  • Vinegar which adds some necessary acidity
salt

Bland meat such as chicken may need additional seasoning to give it character.

Try using:

  • Lemon juice
  • Olive oil

You may want to try extreme tastes including sweet or strong flavors. Experiment with these and find your favorites:

  • Nutmeg
  • Paprika
  • Brown sugar
  • Chilli
  • Cinnamon
  • Coriander
  • Cumin
  • Fennel
  • Sage
spices

What are your favorite spices? Are you ready to make sausage that suits your food preferences? A sausage stuffer makes this process fast and easy.

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