Mincer Verses Sausage Stuffer

Hi John

Have you tried making the Chorizo yet. Takes a bit of time to dry but well worth the wait! Can then be used in lots of dishes like Paella and Spanish Chicken. Keep up the good work !

http://www.designasausage.com/pages/prods.asp?catid=1&subcatid=4

Hi All,

Been a while since I was able to get on to here, work!! anyway, I went ahead and got an electric mincer / stuffer and its A1 took a couple of try's to get the knack but even the wife can turn out a perfect banger now, I will however have to buy a heavy duty unit as the one I have is suffering from overheating, this is due to the amount I'm now forced to make, so beware if you don't want to supply the work force, don't let them taste the goods!! but its good and they love them,

Cheers and all you readers have a great Christmas, I will be home this year but return to Korea on the 29th December.

John

Sorry I have been offline, due to work moves, only office space!! I have been using the electric mincer and it is easy to stuff the skins with, however I think a stuffer would be better, I will get one when I come home on leave, the mincer gets very hot if doing a big batch, and most times I am doing big batches!! I am making 3 times a week now to keep up with demand, we held a Bangers and mash party last weekend and the Potatoes cost more than the meat for the sausage!! spuds cost about 3 pound for 4! I got two carrier bags and it cost over 30 pounds, but the end result was fantastic. and a great time was had by all the down side was even more people want sausages now...I'll learn one day to watch what I'm doing.

Hello again John, I have some info that might be of help following my last posting, I have been speaking to a lovely experienced chap who works for a company connected with making sausages/meat products and testing recipes, your question about the electric mincer, I would say after discussing many things about sausage making that it does not matter for mincing, use either manual or electric, however, the view is that for filling the skins a dedicated sausage stuffer is a must!!

I hope this is of some help to you as some of these power mincers can cost a lot of money and if they are not going to do the job properly why buy one? invest in a sausage stuffer for filling them which designasausage sell on their site.

Hope this of some help

Hi John, like yourself I am new to sausage making, I bought a manual mincer a month or so ago and got stuck in after reading all I could, I cannot help you with your query at the moment, the only thing I can say is after using the mincer to stuff the sausage skins I am not convinced that this is the best method, what I find stuffing the skins with the mincer is that the mixture is loose, and its consistance after cooking is similar to the loose stuffing you have in your bird at Christams.

After hours of thought on this subject I have come to the conclusion that it is possible that using a dedicated sausage stuffer would be far easier than cranking the handle and getting my wife to stuff the mixture in for me, as you just do not have enough hands to do it on your own as you said in your posting.

As a retired engineer I feel that a proper sausage stuffer would not only make it a far easier operation, but give a far better consistancy with the compression of the piston acting down on the mix, I have right or wrong? convinced myself at the moment that compressing the mixture would give a far better texture before and after its extruded into the skins, I am waiting for a more experienced sausage maker to maybe advise me if I am off my head or advise what I am doing incorrectly with the manual mixer?

I feel that maybe even an electric mincer might be no different but I cannot be sure, maybe somebody on this forum would be able to help both of us in our quest to obtain a perfect butches result.

Regards

David

Hi,

I had my first go at making sausages yesterday after getting my kit, the results were pretty good,however I found it difficult to stuff the skins with the manual grinder, you seem to need 3 hands, any tips? I think I will upgrade to an Elecrical driven unit, I'm working oversea's and already have upward of 20 people wanting sausages? I feel a sore arms coming on, any tips will be fantasic,

Thanks,

John

Hi, as a Newbie I had had a host of help from this forum and the people connected with it, I thank everybody for their help to date, however I have another query which I hope somebody can help me with.

I have made a few batches of sausages now which to be truthful taste fine but I am not happy with the texture of the filling after cooking, I have used stabiliser, I have minced the meat on a small hole plate twice but nothing I do seems to get the mixture when cooked anything like the texture of the Butchers sausages which are firm to the look and bite when cooked, what my fillings look like cooked is similar to the Turkey stuffing you have in the bird at christmas.

I have had thoughts that maybe its simply down to the fact that I am stuffing the sausages through my No 8 mincer which might not compress the meat enough to make it firm to the look and bite and bind it together, maybe a sausage stuffer would under pressure compact the meat and bind it to a firmer consistancy?

Has anybody else had this problem or is there something I am not doing or have missed, any help would be wonderful

Thanks again

David