Reddit reviews Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER
We found 5 Reddit comments about Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER. Here are the top ones, ranked by their Reddit score.
Equipped with Two fill rates system , easy to use and quick.2-Speed used more quick and smoothly.All parts that contact food directly are reach up SGS food hygiene standard.4 different diameter S/S nozzle (Φ16 mm,Φ22 mm,Φ32 mm,Φ38 mm).All Stainless Steel Sausage Stuffer (All Stainless Steel Base Plate, Cylinder, Stuffing Tubes & Canister. Piston includes an air release).
This is the one I have. Built to last
Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER
https://www.amazon.com/dp/B011RN5QN4/ref=cm_sw_r_cp_api_i_VAnwCbPX0WHGC
This is the one I have, works like a charm for the batches I usually do (5-10 lbs for each flavor). It'll put a smile in your face first time you use it. I got smooth sausage links in 10 mins that were taking over an hour with the grinder stuffing insert. Highly recommended. I also got this "cake press" to push the farce remaining in the main one after a batch. It's a joke in comparison but if I was coming from my first days of using the grinder to stuff, I'd be delighted. Finally I have this funnel for blood sausages, I don't use it anymore as my technique improved and I can use the piston with liquids without creating a mess, but it would also have been better and faster than the grinder stuffer.
A good stuffer makes the work much much nicer. I got the Hakka 7 lb and have been really impressed with the build quality.
In general, you want one that is all stainless steel, with a good piston with smooth action. Another thing to think about is warranty/replacement policy. I haven't had to do this with mine but a number of other reviewers mentioned good customer service with the Hakka.
One thing to mention that others haven't is a workbook. Where are you getting your recipes from? Sausage making is a different art than other curing/cooking and while it is fairly simple there are a few important steps (like keeping meat cold during processing) that can ruin the end product if missed.
Great posts! [Here's another 90's-styled website with great techniques and recipes.] (http://www.meatsandsausages.com/)
The only thing I would add to the posts above is the 100% necessity of getting a proper tube stuffer like [this] (https://www.amazon.com/dp/B011RN5QN4/). I started with the kitchen aide stuffer attachment and ruined an entire batch of hot dogs when the emulsion broke from the heat. The tube stuffer is very gentle and pushes the meat into the casings with pressure rather than a worm screw like the kitchen aide. Worm screws are fine for grinders but terrible for stuffers.
You can buy a two gear, 7 lbs capacity sausage stuffer on amazon for a reasonable price.
https://www.amazon.com/Sausage-Stuffer-Stainless-Vertical-HAKKA/dp/B011RN5QN4/ref=mp_s_a_1_4?keywords=sausage+stuffer&qid=1566378862&s=gateway&sprefix=saus&sr=8-4