Review on Hakka Sausage Stuffer Stainless Vertical by Cathy Gonzales

Just made an Italian Sausage to test. It did a great job. Buyers should order food grade silicone lubricant. In addition, the base must be fixed. I'll buy C-clamps to keep it from wobbling. After the plunger is all the way down, there's a fair amount of stuffing left (okay, I'm a little tight on that). Remember to make some sort of gupa to add at the end to push through the rest. Maybe the oatmeal is too thick? I didn't have a hard time twisting my hand and following the feed through the case. It wasn't difficult to clean up. The easily detachable barrel made this quite easy. The seal can also be easily removed for cleaning. The remaining parts are easy to remove and easy to clean. So setup was easy, operation was good except for a few wobbles (C-clamps would solve the problem) and cleaning was pretty easy too. In the future I will definitely switch to Polish sausages, fried sausages, chorizo and andouille.