Who doesn’t love hot dogs, brats, or sausage of some type, right? Still, the World Health Organization and The Journal of the American Medical Association have recently discussed several drawbacks of consuming commercial sausages and cured meats. Added coloring, preservatives, high salt and fat content along with the addition of unwanted meat byproducts are only of the few concerns they have with commercially prepared sausage. The Hakka 7 Lb/3L Sausage Stuffer is the answer to this dilemma.
Preparing sausage is as easy as making your favorite meatballs. It is the perfect solution to satisfying your craving while controlling the quality of the food you consume. The Hakka Sausage Stuffer is a great kitchen tool that will help you create that perfect sausage. A sausage stuffer is used to press your meat mixture into the casing that forms and retains the sausage shape. The package includes several tube sizes to make a variety of homemade sausages such as hot dogs, brats, kielbasa, etc.
Sausage stuffers are not limited to meat lovers. They are also appropriate for plant-based eaters. Creating plant based “hot dog” for cookouts or lunch boxes is a great alternative to processed prepared plant-based “hot dogs”. We know that vegetarian kids enjoy eating “hot dogs” just as much as their meat eating friends. As adults, we enjoy adding healthy meal options to our menus. Vegetarian/Vegan casings are available on Amazon here.
Controlling the fat and salt content is an obvious benefit to making homemade sausage. Additionally, using quality ingredients is reassuring, as we know there are no “mystery ingredients” included. Adjusting recipes to include your favorite spice combinations and eliminating spices that do not appeal to your family is a bonus to making homemade sausage.
Choosing an appliance specially made for sausage stuffing allows you to prepare a large quantity relatively quickly. Cook the sausage after aging in the fridge or freeze for a later date. For our own and our family’s good health, it is good to change our routine from purchasing premade packaged food to investing time preparing our food and sharing the process with family.
Why You Should Trust Me
“Sausage stuffing is a practiced art which takes time to master.” Wes D.
I had a great discussion with my friend Wes who is a third-generation sausage maker. Wes was taught to make sausage by his father and grandfather. He owns and uses the original cast iron sausage stuffer his father and grandfather used. He, in turn, has passed on his knowledge to his children.
Wes and I had an in-depth conversation about current sausage makers, and he was kind enough to share his insight. We also discussed a few pertinent details of sausage making that I will pass on to you.
Wes processes a wide variety of meat from game meat to regular pork and beef. He has great advice regarding preparation and seasoning. As Wes does, I often adjust recipes to make them appealing to my family. My family loves brats, but not just any brat. The meat combination and seasonings you choose are important and will determine if your sausage will become a family favorite.
I have a family of meat eaters. Over the years I have developed my system and adjusted recipes to suit my family. Personally, however, I am not a meat eater and have found great alternative recipes to use in the place of meat. With the sausage stuffer, I can prepare and freeze month’s worth of the pork brats that my family loves to grill. Additionally, I can also make and freeze a large batch of my plant-based version, and we are ready for summer.
A Favorite Pork Brat Recipe
4 pounds Pork Butt, trimmed, cubed and cold (almost frozen)
1 pound Beef Chuck Roast, cubed and cold (almost frozen)
1 Tsp Ground Marjoram
2 Tsp Prepared Horseradish
2 Tsp Kosher Salt
1 Tsp Red Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Worcestershire Sauce
¼ Tsp liquid smoke
1 Tsp Red Pepper Flakes
¼ Cup Water, cold
Blend all of the seasonings well with the cubed meat. Grind with a meat grinder. Chill overnight. Form a small patty and cook to test your seasoning. Adjust to taste. Again, make sure your mixture is cold before stuffing into the casing. Add enough cold water to just make it pliable. The stuffing cylinder and tube should also be cold before starting.
If you don’t have a meat grinder, you can ask your butcher to grind your meat for you. We like our brat mixture course ground. When adding your spices to ground meat, break it up across a large cookie sheet and spread the spices out as best you can before mixing.
We are rebel brat makers and have thrown caution to the wind. A traditional brat would include allspice or nutmeg and white pepper, not all of the seasonings I have added. That is the brilliance of this appliance. I can create brats exactly as my family asks for knowing that I have control of the amount of fat, salt, and seasonings. After preparing the brats in casings, they should “age” in the refrigerator for a day before cooking or freezing.
To cook the brats, I again break some rules. Add eight brats to a stockpot with two bottles of beer, three bay leaves, one teaspoon of red pepper flakes and enough water to cover. Simmer until cooked through and check for doneness with a meat thermometer. We finish by lightly browning the brats on the grill.
The Best Sausage Stuffer
We have provided you with a list of ten favorably rated sausage stuffers. Wes, my sausage expert, and I agreed on the specific attributes the best sausage stuffer should have. The best sausage stuffer was chosen based on the following criteria: capacity, the number of gears, air valve, removable cylinder, the number of tubes, the composition of tubes, and clamps for stability. All of the sausage stuffers reviewed are stainless steel and can be disassembled for cleaning.
The best sausage stuffer if you are on a budget is the Hakka 7Lb/3 L Sausage Stuffer. It is a 2-speed stainless steel vertical unit with a capacity of 5 to 7 pounds. One reviewer stated, “ As a professional fabricator, I know a good weld when I see one and this unit is solid!”
The best sausage stuffer if money is not an issue is the LEM Products 10 Pound Dual Gear sausage stuffer. It is also a two speed vertical unit with a larger capacity cylinder.
Hunters appreciate this sausage stuffer because they can quickly process a large amount of meat.
The Hakka 7 Lb/3L Sausage Stuffer hit the important marks. With a 5-7 pound cylinder capacity, it is a perfect size for most kitchens and not overwhelming. It is 22 inches high and will work best on a kitchen island or tabletop.
The cylinder is solid stainless steel. Remove the cylinder from the unit and cool it well before you begin stuffing. This cylinder will easily fit in your freezer or refrigerator and because it is stainless steel, will remain cold for an extended period. The cold cylinder allows you to process several batches before the cylinder needs to be cooled again. Keeping the meat cold is the goal. Meat maintains the best stuffing consistency and tube shape when kept cold.
Wes and I agree that most people, even the seasoned experts, would appreciate the two gears on this sausage stuffer. The slow speed is perfect for the novice. The casings will stay intact with the gentle pressure and make evenly stuffed sausage. Once you have a feel for the casings and what they will tolerate, you can increase the speed. You’ll especially appreciate the slow speed when stuffing the vegan casings because they tend to be fragile.
The Hakka Sausage Stuffer includes a set of four stainless steel tubes. Choosing to include tubes made of stainless steel is an important detail. Cool the tubes in the refrigerator before processing sausage. Again, the stainless steel tends to remain cold for a long time. The cold tube helps keep the cold meat shaped while being pressed into the casing. Warmer meat would be difficult to push forward. It would tend to bunch up and create bulges in the casing. I would not recommend cooling the tubes in the freezer, however, as your casing may stick to the tubes and tear.
The Hakka Sausage Stuffer is designed with a significant air valve. The air valve releases trapped air rather than the air sent into the casing. Not only does it help maintain a consistent sausage flow into the casing without air pockets in the meat, but it also helps to protect the casing from air pressure that could break it open. It is another level of efficiency that you will appreciate.
The Hakka Sausage stuffer has plastic feet to prevent sliding. If you feel you need additional stability, simple C-clamps from the hardware store will resolve this.
Like any new appliance, this unit needs to be washed thoroughly before using. It is easily disassembled for cleaning. Leave the separate pieces out to dry before reassembling the stuffer. Be sure to clean thoroughly immediately after each use.
The Best Sausage Stuffer If Money Is Not An Issue
If money were not an issue, we would certainly recommend the LEM Products 10 Pound Sausage Maker. This appliance is 31 inches high and weighs almost 40 pounds. We like this appliance for several reasons. One of which are the metal gears. The smaller Hakka has hard resin gears, which is not a concern in a smaller unit. With this large LEM and the opportunity to process much more meat, we felt the metal gears were a necessary feature.
The LEM Sausage Stuffer holds 10 pounds of sausage at a time. Wes and I agreed that a 10-pound capacity appliance is as large as you need to go with a home sausage stuffing appliance. The cylinder size is still small enough to cool in a refrigerator or freezer. As I mentioned earlier, keeping the cylinder, tubing and meat cold is the key to the perfect consistency of the meat. When you are working with larger amounts of meat, prepare 10-pound batches and store individually in the refrigerator until you are ready to use each batch.
The LEM Sausage Stuffer is designed with an air valve, which again, allows any air pockets to escape rather than pressed into the casing. With this larger sausage stuffer, you are most likely planning to prepare several batches of sausage. Check the valve with each new batch of sausage to make sure it remains open and operational.
This sausage stuffer, like the Hakka, has two speeds. The two speeds of the LEM is a bonus you will use. The high speed is used to raise the piston quickly for filling. The slow speed is perfect for filling the casings.
Also similar to the Hakka, the LEM arrives with four stainless steel tubes or as Wes calls them, “horns.” We like the stainless steel because it is one more feature assisting in keeping the meat cold. The stainless tubes are also very easy to clean.
The LEM Sausage Stuffer includes two clamps for added stability.
The Kitchener 5-Lb Stainless Steel Sausage Stuffer is a small manual model that will not take up much space. It is only 16 inches tall and will easily stand on your kitchen counter. It is also very lightweight and easy to store. Reviewer’s comments include: “The stainless steel cylinder is easy to remove and clean. Kitchener also claims that all parts of this stuffer are resistant to rusting or corrosion. An upright design, which frees up space on your kitchen counter”.
The VIVO 5-7Lb Sausage Stuffer is another smaller manual unit I would like to mention. It has a unique tilting cylinder for easy filling. It has all metal gears, air release valve, is 18 inches tall and 14 pounds.
The smaller 5 pound LEM Sausage Stuffer has all metal gears and air release valve like its larger counterpart. It is a manual unit much like the two I have just mentioned, 17 inches high and 11 pounds, fitting nicely on your kitchen counter.
All three of the alternative models have three sizes of plastic tubes.
Regardless of the sausage stuffer you choose, if your family consumes and enjoys sausage, preparing your own is by far the healthiest choice. Making sausage at home is as simple as making homemade meatballs. It is quick, easy and much better tasting with fresh ingredients that you have chosen. Controlling the fat and salt content as well as knowing there are no meat by-products, artificial colors or harmful preservatives included makes the preparation time invested worth your while.