Gift Idea: Sausage Stuffer

As someone for whom it is typically very difficult to buy gifts, I am in the market for a sausage stuffer for the holidays. I have a kitchen-aid mixer (with grinder attachment), but have heard that the sausage stuffer attachment isn't of much use.

If someone could provide a little guidance for a sausage stuffer that would be good for home use.

I have the sausage stuffer attachment for my KitchenAid - it's not bad. It works well if the texture of the meat/stuffing is just right - too loose or too stiff and there can be problems. But when it's working well, it's fun to see all those pig guts turn into real sausage so quickly.

I wish I had tips for getting the right consistency - maybe more experienced sausage-makers can help with that.

Hi,

Grizzly makes a vertical stainless sausage stuffer that really works and only $70.

Grizzly 5 lb. vertical sausage stuffer Stainless Steel



Tim

Tim wrote:Hi,

Grizzly makes a vertical stainless sausage stuffer that really works and only $70.

Grizzly 5 lb. vertical sausage stuffer Stainless Steel

This is what I have and I'd definitely recommend it. The all-stainless aspect is great because it makes the unit dishwasher-safe. You might want to investigate the 10-pound model, if the person for whom you're buying is a real enthusiast.

=R=

That looks like a pretty great deal and the right size given my relative newness to sausage making.

Thanks so much for the help.

can someone recommend where to get the casings?

teatpuller wrote:can someone recommend where to get the casings?

Most butcher shops where sausage is made will sell you some.

I've had good results ordering casings on-line from SausageMaker.com. They have pig and sheep, former in several different width ranges.

=R=

teatpuller wrote:can someone recommend where to get the casings?

Bass Pro Shops sells several different kinds at their Gurnee store.

I get pre-tubed casings at Fox and Obel. They're awesome and make threading the casing on the tube a piece of cake.

Depending on how committed you are to the art of sausagery, you can sometimes find old, rusty Enterprise/Chop-Rite cast iron sausage stuffers in antique stores. I fixed one up and posted about it (and the casings) here.

I've had my eye on that stuffer too.
Dominicks has natural casings in the meat department.
Now, where to find pink salt locally. . .

Pete

Spice House is good source for pink salt.

If you are in the city it is on Wells in Old Town.

crrush wrote:I get pre-tubed casings at Fox and Obel. They're awesome and make threading the casing on the tube a piece of cake.

Zier's in Wilmette has these, too. In fact, I just picked some up today.

=R=

Zier's Prime Meats
813 Ridge Rd
Wilmette, IL 60091
847 251-4000

crrush wrote:I get pre-tubed casings at Fox and Obel. They're awesome and make threading the casing on the tube a piece of cake.

Has anyone purchased pre-tubed casings from Fox and Obel recently? I stopped by there last evening, and my request for them was met with a perplexed stare. Perhaps the employee I spoke to was new. Any help on this front would be much appreciated.

I haven't been by Fox and Obel for the casings you're looking for but, for what it's worth, I can report that Paulina Market has natural hog casings in stock in their refrigerated section.

I've been using them the last couple of weeks and they've worked out fine.

Has anyone purchased pre-tubed casings from Fox and Obel recently?

I was also recently denied casings at Fox & Obel. The butcher told me they do not sell them. When I pressed that they must have some casings available, he held firm and said I should come back when his manager was present.

Next time I'll order the Bobby Dupea special - natural casing Italian Sausage, hold the Italian Sausage.

I will confirm that I was told the same thing by the butchers. I found that in a pinch, Whole Foods will provided casings, pretubed no less, and simply charge the same price as the sausage they would case. I picked up enough casings for 10 lbs of sausage for less than $3.50.

msmre wrote:Spice House is good source for pink salt.

If you are in the city it is on Wells in Old Town.

If you are in that area, I've bought natural casings at Gepperth's on Halstead near Armitage. I would suggest calling first to make sure they have some they can sell you.

LabRat wrote:If you are in that area, I've bought natural casings at Gepperth's on Halstead near Armitage. I would suggest calling first to make sure they have some they can sell you.

I just called Gepperth's, and they confirmed that they have sausage casings in stock, as well as fatback. I will be heading there soon. Great tip, thanks!!

ronnie_suburban wrote:

Tim wrote:Hi,

Grizzly makes a vertical stainless sausage stuffer that really works and only $70.

Grizzly 5 lb. vertical sausage stuffer Stainless Steel

This is what I have and I'd definitely recommend it. The all-stainless aspect is great because it makes the unit dishwasher-safe. You might want to investigate the 10-pound model, if the person for whom you're buying is a real enthusiast.

I've got this same stuffer and love it. 10lb stuffer sounds great, but I find that 5lbs is about perfect for me as it's about all I can mix/bind in the bowl of my standing mixer at one time anyway. Also, I haven't had a situation where I really wanted more than 5lbs of one kind of sausage.

-Dan

A question for those of you who have the Grizzly stuffer now that it's a couple of years later. I don't think it has metal gears and I'm wondering how well it's held up over the last couple of years. There are a couple of other stuffers that cost $50 or $60 more like this one from LEM. I'd obviously prefer to spend less on the Grizzly, but I just wanted to make sure it's reliable for more than a year or two.

Thanks!

MarlaCollins'Husband wrote:I don't think it has metal gears and I'm wondering how well it's held up over the last couple of years.

Mine is still in fantastic shape. Obviously it doesn't get daily use, but I do use it regularly. The gears are made of some sort of black plastic and show no sign of wear.

-Dan

A quick post script. I just went and looked at the zoomed in photo of that stuffer you posted - I swear it's identical to my Grizzly. The only difference I can make out is the screw gear on mine is silver, not black. The casting of the frame, stamped base, gearing mechanism - everything looks like an exact match. I think it's a Grizzly with an expensive sticker on it.

-Dan

dansch wrote:A quick post script. I just went and looked at the zoomed in photo of that stuffer you posted - I swear it's identical to my Grizzly. The only difference I can make out is the screw gear on mine is silver, not black. The casting of the frame, stamped base, gearing mechanism - everything looks like an exact match. I think it's a Grizzly with an expensive sticker on it.

-Dan

Yeah, they are pretty similar. One of the administrator's at Smoking Meat Forums agrees with you, although I can't find confirmation elsewhere and the companies definitely seem to have started and operate independently (LEM in Ohio and Grizzly in Washington). That same thread actually was started by a guy who had the Grizzly and then bought the LEM metal gear to replace the Grizzy's cheaper one. I think I'm going to get the Grizzly and if the gear ever gives me a problem, I now know how to upgrade it.

MarlaCollins'Husband wrote:A question for those of you who have the Grizzly stuffer now that it's a couple of years later. I don't think it has metal gears and I'm wondering how well it's held up over the last couple of years.

Thanks!

I have a similar one to the Grizzly--white nylon like gears--used it a couple times per month without any problem--easy to maintain--and nicer to mover around then the big enterprise stuffer/lard press

MarlaCollins'Husband wrote:A question for those of you who have the Grizzly stuffer now that it's a couple of years later. I don't think it has metal gears and I'm wondering how well it's held up over the last couple of years. There are a couple of other stuffers that cost $50 or $60 more like this one from LEM. I'd obviously prefer to spend less on the Grizzly, but I just wanted to make sure it's reliable for more than a year or two.

Thanks!

Fwiw, my Grizzly does have metal gears. In fact, the entire device is metal, which is the main reason why I chose this particular model. I've had it for over 4 years now and it still works as great as ever. I wash it in the dishwasher after I use it and believe that the all-metal construction is a big advantage in this regard. I keep the gears and column lubricated with food-grade lubricant, which I usually apply right after it comes out of the dishwasher and then again right before use.

Just like with Dan's, it doesn't see a ton of activity but it's always ready to go when I need it.

=R=

Where do you get your food grade lubricant? Every place that I found on-line, the shipping costs more than the lubricant.

lougord99 wrote:Where do you get your food grade lubricant? Every place that I found on-line, the shipping costs more than the lubricant.

Sausage Maker.com. I try to order it with several other items (casings, pH strips, bactoferm, etc.), which helps mitigate the shipping charges.

=R=

I know this is an old thread, but I recall an episode of No Reservations where AB visited some Prague folks who slaughtered a pig. One of the things they did was make sausage by hand; i.e, no stuffer. Totally by hand and faster than one could expect a machine to accomplish. That guy's hands could crush coal.

You can see the sausage stuffing about 7:30 into this video. That's incredible. I've seen my share of pig kills, but never seen sausage stuffing by hand like that.