Do you know which ingredients go into your shop-bought sausages? If you buy cheap, pre-packed sausages, how can you tell that they’re not just fat and filler? What about the level of salt?
You hear some horror stories about what goes into sausages. It doesn’t bear thinking about, but it’s often the parts of the animal you wouldn’t normally consider eating. And let’s not even start on the bulking agents.
The best way to be in control over what you put into your body is to make your food from scratch. This might seem like a hassle, but home-made sausages are fun to make, and you can ensure that everything that goes into them is precisely what you want to eat.
We think that these are the best sausage stuffers available
A buyer’s guide
First and foremost, if you want to start entirely from scratch, you need a meat grinder and a sausage stuffing machine – it’s challenging without them. If you’re going to use pre-ground meat, then you won’t need the grinder.
Most meat makes a mean sausage. Don’t go for too lean a cut – fat will help the mix to hold together, and the sausage will squeeze out of your machine more effectively, keeping the meat moist while cooking.
No-one wants a bland sausage, so don’t forget to spice your mix. Chili, smoked paprika, sage, rosemary – they all make beautiful additions to sausages.
You’ll need casings for your sausages. Don’t gross out, but the most common casings are salted pig intestines. Don’t think about it too much and buy some from your butcher, or you can get them online. They’re commonly sold by the foot. 15ft of pork casings is around 1 pound in weight.
If you’re too freaked out by the idea of pig intestines, you can buy synthetic casings made from collagen.
You should consider chilling the sausage stuffer and the meat mix in the freezer before you make your sausages. You want to keep the fat hard while you make your sausages; otherwise, it could separate from the meat during cooking, and the texture will be nasty. It may seem odd, but putting the machine in the freezer will result in better sausages.
Electric sausage stuffers can take a little practice to perfect.
Sausage is a versatile ingredient. You could try this delicious Chinese Claypot Street Food recipe for something a little exotic to add to your table.
How to stuff sausages
There’s no single perfect recipe for sausages. Pork is most commonly used, but beef, chicken, duck or lamb – they all make gorgeous sausages. You can start with ready ground meat, or you can grind your own. Some of the machines featured in this article are both meat grinders and sausage stuffers.
- Place your meat in an ice bath to keep it cold. Don’t let it warm up, or the fat will go soft.
- Quickly chop the cold meat into small chunks – about 1sq inch.
- Drop the chopped chunks back into the ice bath. Season the meat with salt and pepper, herbs and spices. Don’t let the meat warm up.
- Freeze the meat mix for half an hour. If you leave it in the deep freeze for longer, it will be difficult to grind. It should be a little soft in the middle and frozen on the outside.
- Soak your sausage casings in water to soften them up.
- Grind your meat into a cold bowl. Your machine should have various coarseness settings. Consider whether you want a coarse ground sausage or a finely ground. Alternatively, you can buy you meat pre-ground.
- Put the minced meat back into the freezer – don’t let it freeze completely solid.
- Remove the bowl from the freezer and mix the wet ingredients – you might add vinegar, sherry, soy sauce or honey. Mix and chill in the fridge.
- Remove the sausage stuffer from the freezer.
- Run warm water through the casing, then slide it onto the stuffing tube.
- Place the meat into the stuffer and switch it on if it’s electric, or crank down the stuffer if it’s manual. The meat should push through the stuffer tube and into the casings.
- Coil the stuffed sausages, hang them to dry and store in the fridge.
Inspired? Good! Get stuffing with these wonderful homemade sausage stuffers.
This stainless steel sausage stuffer is a super addition to the kitchen. The attractive, cylindrical design and the sturdy crank arm make this one of the best homemade sausage stuffers that will provide years of service.
The stainless steel base has 2 clamps which hold the unit in place during the stuffing process. The cylindrical shape of the container unit makes for simple cleaning – there are no corners to catch stray raw meat that could rot and cause health concerns.
The plastic piston has a handy, air-release valve, which helps to prevent inflation of the casing, causing a loose filling inside.
This LEM sausage stuffer comes with 3 stuffing tubes, allowing you to make thick or thin sausages. Included are 1/2″, 3/4″ and 1″ tubes.
The manual crankshaft rotates in a corkscrew action that compresses the meat, forcing it through the stuffer tube and into the casing.
LEM sausage stuffers are used in restaurants, so you can be sure of a long life-span of the unit
Easy to clean, cylindrical design
Requires no electricity – all done by hand
Includes 3 stuffing tubes of varying diameter
Manual stuffing can require a fair amount of effort.
2. Kitchener Heavy Duty Electric Meat Grinder 2/3 HP (500W), 3-speed with Stainless Steel Cutting Blade, 2 Stainless Steel Grinding Plates and Stainless Steel Stuffing Plate
This Kitchener electric sausage stuffer has a funky, industrial design that will fit right into a modern kitchen. This heavy duty meat grinder with sausage stuffing attachment is perfect for grinding meat for burgers and koftas, as well as super at stuffing sausages.
The powerful 500W motor is capable of grinding 5.5 pounds of meat in 1 minute, so this unit is recommended for high yield sausage production, as well as for smaller batches. The 3 speeds accommodate fast grinding; a slower-turning sausage setting; and a reverse function, in case things go wrong.
The unit comes packaged with 2 cutting plates, a stuffing plate, and a cutting knife – all in easy-to-clean stainless steel. It also comes with 3 stuffing tubes of varying diameter. The meat pan holds up to 3 pounds of meat at a time.
This machine would make fabulous sausages that could be used as an ingredient in this Perfect Fried Rice recipe.
An excellent model for large capacities
Powerful 500W motor
Capable of grinding 5.5 pounds of meat in 1 minute
Large meat pan holds up to 3 pounds of meat at a time
Includes 3 stuffing tubes of varying diameter
Slow-stuffing mode stops the casing inflating and ruining the texture of the sausage
This is quite a large, noisy machine. If you’re considering small batches of sausages, this might be too big. Electric stuffers take some practice to get right.
3. Electric Meat Grinder - Size #12 - Model STX-4000-TB2-PD - STX International Turboforce II - Air Cooling Patent - Foot Pedal Control, 6 Grinding Plates, 3 Cutting Blades, Kubbe & Sausage Tubes - Black
This electric sausage stuffer will make homemade sausages in no time. With a 2000W motor, this machine is perfect for grinding large quantities of meat and stuffing a whole month’s worth of sausages all in one go!
The funky black and chrome housing also makes this unit an attractive addition to the modern kitchen.
The 3 speed operation and safety circuit breaker are super easy to use. The included foot pedal offers hands-free use, which is perfect for slower sausage stuffing.
The unit includes a patented “Quad Air Cooling” system which, along with the safety circuit breaker feature, will ensure that this machine lasts for many years to come.
There are 3 stainless steel blades, 5 grinding plates, and a set of 3 stuffing tubes of varying diameter. The washable parts are easy to disassemble for simple cleaning.
The super-strong motor will work perfectly for all meat, and won’t struggle with tougher cuts.
Attractive black and chrome design makes this a great addition to the counter-top
Super powerful 2000W motor can grind even tough cuts of meat
Safety circuit breaker and patented “Quad Air Cooling” system ensures that the machine won’t over-heat, doubling the life of the product
3 stuffer tubes of varying diameters for sausage stuffing
Grinder and sausage stuffing in one
Perfect for all meat mincing recipes, including Chow Mei Fun
Foot pedal for hands-free use
Large machine. Quite noisy to operate.
This stainless steel, vertical sausage maker is brimming over with retro cool, with its orange and silver design.
Manual sausage stuffers can require some physical effort, and can sometimes require two people to operate – one to turn the crank and the other to guide the sausage meat into the casing. However, with a little practice, you can get a super result with a manual machine. You get more control over the stuffing process and can work through it at your own speed, often producing better results.
All of the parts that come into contact with the food reach SGS food hygiene standards with this particular model. The parts are easy to clean, and the cylindrical design ensures that there are no difficult to clean corners that could harbor raw meat after cleaning, causing a health hazard.
There are 4 different stuffing tube nozzles included with this unit, giving you a wider variety of sausage diameters. The gearing mechanism provides better control over the speed of the stuffing press.
The cylindrical canister is 5″ in diameter, providing plenty of space to pack the meat mix for a medium-sized batch of sausages.
Manual machine providing more bespoke sausages
4 different stuffing tube nozzles
Easy to clean – all parts meet SGS food hygiene standards
Gearing mechanism offers better control over the speed of the stuffing press
Retro orange and silver design
Manual stuffers are much slower than electric stuffers. However, they provide greater control for the user.
Perfect for the aspiring craft sausage maker, this manual stuffer is excellent for creating a variety of sausages, from snack sticks to Italian sausages – even Bratwurst.
The upright canister is built from coated, easy-clean stainless steel and has a 7-pound capacity so that you can make a large batch of sausages from this homemade sausage stuffer.
The unit comes fitted with rubber feet to keep it stable in operation. The heavy-duty gearing mechanism allows you to get precisely the right speed out of your machine to create those perfect craft sausages.
The canister tilts for filling and is removable for cleaning. The pressure release valve provides perfect pressure control so that you fill the casing with meat, rather than air!
The unit includes 4 stainless steel funnels. The 1/2″ funnel is super for snack sticks; the 4/5″ funnel is perfect for pepperoni and Bratwurst; the 1″ tube makes a delicious summer sausage, and the 1.5″ funnel is great for creating your own luncheon meat sausages. This is one of the most versatile units, so it’s a great contender in the fight for the best sausage stuffer.
Manual machine is perfect for craft sausage making
Canister is removable for easy cleaning
Includes 4 stainless steel funnels
Heavy duty gearing mechanism helps you get the speed of the stuffing perfect
Air release valve means that you stuff the casing with meat, rather than air
Manual sausage stuffers can be physically demanding to use, but you get excellent results.
The Best Sausage Stuffer
This is a tricky choice because it depends on what you’re looking for. If you’re on the market for an electric sausage stuffer, then you can’t go wrong with the STX International STX-4000-TB2-PD. There are so many practical uses for this machine, with its grinder facility as well as the stuffing facility that you’ll be making sausages in bulk before you know it.
But, we think that the best sausage stuffer is a manual machine. They’re much easier to use; they’re better for smaller, craft-style sausages; and they make produce beautiful results.
So, on that basis, we think that the best sausage stuffer from this list is the Weston Manual Vertical Sausage Stuffer. It has the widest choice in terms of stuffing nozzles and is built with high-quality materials that will last for many years to come. The moving parts are simple to clean. We just think that you’ll have hours of fun with this wonderful machine.