3-Pound Aluminum Sausage Stuffer - Suction Base Meat Sausage Maker, Horizontal Kitchen Appliance with 4 Tubes for Homemade Delights Review

I bought this sausage stuffer to make my first batch of homemade sausages. This is a great product and a much stronger construction than many other models (all aluminum, no plastic). It was easy to set up and relatively easy to use. It comes with an extra counter clip so you have an extra hand free while trying to guide the shells. Definitely recommend it.

I use it to stuff raw smoked venison sausages. It works well and can fill the sausage very quickly. Unfortunately, it quickly rusts after the first use. I believe it's some sort of zinc alloy (pot metal?) and will start to corrode black over time. This isn't a huge problem as rubbing it down with cooking oil before use removes most of the corrosion, but it's annoying.

I like it a lot. I sometimes make homemade sausages (in 1-3 pound batches). I have an electric meat grinder that can be used to stuff sausages, but cleanup is a pain. This one was actually very convenient. This is manual control, but I can easily control the speed with one hand and hold the sausage with the other. Cleaning was a breeze. It's built pretty well. Love it!

For this product to work properly, the counter must have an angle for the clamp to work. When we used it, it also seemed that the stand's padding was loose. It was a lot of work stuffing the sausage due to the 3lb size. This equates to only about 2 1/2 pounds of filling. You'll need to buy a larger one to cook large batches of meat at once.

This sausage filler works very well. The only downside is the limited size of the keg, so after the bowl is only 1/2 meter full, you have to open it up and stuff more pieces of meat in it. So for 5 kilos of sausage and 3 meters of casing I have to refill about 5 times. you have the idea If it's an open filler, you don't have to unscrew the lid and turn the handle to fill in meat. But it does a great job of skinning meat if you get it right after a few tries.

I used to have a production quality sausage stuffer and made large batches of salami and sausages over 50 pounds. You need a good fountain pen. I've lost that attachment and haven't bothered to replace it for a while because I didn't make sausages, but have recently started up again on a smaller scale for evenings with homemade sausage for dinner. I didn't want another big cock, at least not right now, so it seemed perfect. Take this review from a man who stuffed a lot of sausage. (a note on…