Thread: Sausage making machine

If doing sausages it’s far easier to have seperate mincer and sausage stuffer, and in general the more you spend the better quality you get, if making sausages the thing that will be the hardest on your mincer is the fat, keeping things ice cold will help this issue. A mincer that can handle making general mince etc will battle when you start mixing meat with a high fat content. My George Forman mincer was fine for venison mince etc but met its end when I started trying to do sausages/salamis etc through it.

If making small quantities you could get by with a hand mincer and a small stuffer, you can get 1kg ones on trademe. What I’ve found though is theirs the same amount of cleaning to do whether you make 5kg or 40kg.......

In the 60's and 70's the old hand mincer worked a treat. They can be hard work to turn for long periods of time, but 15 kgs is doable. They of course will never let the smoke out for larger amounts, but you might, unless you have a dozen cold ones nearby.