Best sausage stuffers according to redditors

Do you have one of these?

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

I have a 7lb model vertical stuffer. Adding meat is is no problem at all. I use it 3-4 times a year and once a year we stuff about 100lbs of meat in different kinds of sausage. I think it's the perfect size. Only reason I could see going bigger would be if I wanted to do large bolognas or mortadellas but still why would i need to go bigger than 5-7lbs into one of those? This size breaks down pretty small, it's light enough to still pick up and move around easily and most of it fits in the dishwasher. This is virtually the same one I have but mine's a no name with plastic nozzles.

https://www.amazon.com/Weston-Vertical-Sausage-Capacity-86-0701-W/dp/B009KKL2BM/ref=sr_1_15?crid=3N8WG7AMXNE1&keywords=sausage+stuffer&qid=1555429890&s=gateway&sprefix=sauasage+stuffe%2Caps%2C170&sr=8-15

I've not tried dry-cured meats, but here's a stuffer for $40US. I just use my grinder to stuff the sausages I make (bratwurst, andouille, boudin) and it works just fine. The piston press stuffer really shines for emulsified sausages like bologna and franks.

As for recipes, I have this book and this one and they are fairly comprehensive. Read the Ruhlman first for the broad strokes, then the Marianski for some more in-depth theory and practice, along with what seems like a thousand recipes.

Newb here, but I also had problems using my grinder (KitchenAid accessory) as a stuffer. I decided to try a dedicated stuffer, but didn't want to spend a lot. I bought this one: Goplus Horizontal Stainless Steel Sausage Stuffer Maker Meat Filler Kit Commercial w/ 3 Size Tube (3L) https://www.amazon.com/dp/B01MU071HW/ref=cm_sw_r_taa_rse0CbJT70QTR

This isn't a plug, only saying that it's been much better than using the grinder. I'm sure a more expensive stuffer would be proportionally better, but this one was good enough for me at my current level (5# batch every month or 2).

Another thing I realized on my learning curve was that I wasn't soaking the casings long enough and consequently having trouble getting them onto the tube.

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.

That style of stuffer you linked is called a "piston" sausage stuffer. It's the better option. I bought this one. It's a little cheaper, and the opening at the bottom is pretty wide. The stuffing tube for hog casing is about 3/4" at the opening. Due to the force involved, I doubt you would have any problems. IDK about the LEM one but I need to get a large alligator clip to secure it to the countertop. It's not impossible to use without that, but it would be a little easier.

If you're on a budget, you can definitely find a piston stuffer in the $40 range. I'd recommend springing for something from Hakka Bros or LEM though.

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.

If you're just doing a few pounds every once in a while, this is a good option:

https://www.amazon.com/dp/B00OBXZ9EY/ref=cm_sw_r_cp_dp_T2_9kHFzbGNBJ1JK

It's a scaled down version of the cast iron press my family uses to do our 250lbs per year.

Meat Grinder isn't really necessary, I'd take a look at how this guy grinds his meat if you have a food processor already, it's not great for really large quantities, but it's good for a few lbs every now and again:

https://www.youtube.com/watch?v=basFyoMSjds
He says beef, but I've done pork and lamb like this as well.

Edit: forgot to mention mixing, don't bother buying a mixer, a good bowl and your hands in some gloves (or just washed) will do just fine.

Also, if you have a local butcher shop, they should have casings for you to buy. Call me old fashioned but synthetic casings just seem gross to me, to make a good kielbasa or hotlink, pig casings are best, if you want breakfast sausage or little smokey links, lamb casings are good for that.

I bought this one: New VIVO Sausage Stuffer Vertical Stainless Steel 3L/7LB 5-7 Pound Meat Filler ~ by VIVO (STUFR-V003) https://www.amazon.com/dp/B00OBXZ9EY/ref=cm_sw_r_cp_apa_TOCOybBBBM161

Works great. I don't know that you're going to be able to avoid the $100 price tag for anything decent

This was what I was hoping. I've wanted to buy a sausage stuffer for so long now, and this is some definite incentive. Any recommendations on tools of the trade? I've had my eye on this guy for a while.

How about a sausage stuffer? Making sausage is a lot of fun, and since he enjoys smoking, he'll be able to make some amazing smoked sausages.

I have this one, and it works really, really well.

https://www.amazon.com/VIVO-Sausage-Vertical-Stainless-STUFR-V003/dp/B00OBXZ9EY

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

This one looks good, although it's $110. Metal gears, 5-7 lbs. I use LEM stuffer for $130. Highly recommend.

Oddly enough, I was tasked with buying a new hand crank stuffer for the crew this year. I'll buy the one you're interested and let you know how it does. Rather than go with the single gear lower capacity one you're specifically interested in getting, I'm gonna get the dual gear larger version... but all the essentials should be the same. I'll have feedback for you the week after the weekend of Feb 18th.

RemindMe! 3 Weeks "Sausage Stuffer Review for /u/e-wrecked"

Is your standalone stuffer something like this

In comes a new challenger!

I have the Weston 7lb Stuffer and have used it just two or three times so far but have really liked it. That said, I don't have any other experience with plunge stuffers like these so I wouldn't know how they compare.

What about a water stuffer?