How to Use a Sausage Stuffer: Tips and Tricks

Learn how to use a sausage stuffer to make gourmet style healthy sausage at home. Even if you have never made your own sausages before, you can start making them with this sausage stuffer guide. Trust me, it is easy as pie. All you need is the meat of your choice, spices and casings. And of course, you also need a quality sausage stuffer. You can start enjoying healthy and tasteful homemade sausages in no time.

Stuffing sausages manually is a very time consuming job. The whole process turns into a bothersome task because it takes too much energy. Even if you use a manual stuffing equipment, you still need one additional person on the cranking handle and another one to pick up the filled sausages. Plus, manual stuffers don’t have any air valves installed on them, and you get many air bubbles which break the sausage casing. On the other hand, it takes about 5 minutes to stuff 5lbs of sausages with a motorized sausage stuffer. Most electric stuffers have air valves, and you can prepare the sausages all by yourself with the help of the foot switch.

What Is A Sausage Stuffer?

A stuffer is a handy kitchen appliance that allows you to fill homemade sausage mixture into casings effortlessly. You get to make your own healthy version of professional sausages. There are super efficient sausage stuffers available today.

How to Choose the Sausage Casings?

Sausage casing is the skin like container that we use for wrapping the sausage meat. You can order casings online if it is hard to find them locally. There are a variety of casings available and you should know which one to use to get the best taste. Casings have different properties. Some casings are made from animal intestines which are called natural casings. There are also artificial casings made from cellulose and other materials.

Types of casings:

  • Natural casings
  • Collagen casings
  • Cellulose casings
  • Fibrous casings

Traditionally natural casings are made from pork or lamb intestines, which are cleaned, salted and brined. They are good for European style sausages like the bratwurst. Most brands at your grocery store use artificial casings.

How To Use A Sausage Stuffer: Step by Step Guide

Sausages are made from meat, fat, and spices. The name comes from the Latin word ¨sasisium¨ which means ¨salted¨. Follow these steps and you can easily have delicious homemade sausages.

You need fatty ground meat to make sausages. It can be made from pork, beef, turkey, chicken, deer or any other meat you prefer. You can also buy whole cut meat and grind at home to your liking. Best parts to get are the shoulder, leg and belly which contain lots of fat. If you are going to grind at home then cut the meat into small size cubes first. You must also add fat when grinding.


  1. Get a big bowl and add 5 lbs of ground meat in it.
  2. Add spices to the meat. Most people prefer to use smoked paprika, black pepper, cumin, minced garlic, vinegar, and a little bit of sugar. Add 2 tablespoons of salt per 1 pound of ground meat as a rule.
  3. Mix the meat and spices with a wooden spoon to blend them well.
  4. Put the meat inside the sausage stuffer.
  5. Get your casings and thread them on the sausage nozzle (tube).
  6. Start filling the casings.
  7. Twirl the sausages as they come out of the stuffer.
  8. When you are done stuffing, leave a little extra casing at the end and tear it off. Don’t forget to tie a knot in the end.
  9. Grab the sausage twirl with both hands and start pinching from the end. Spin each link to opposite direction and try to turn them several times while squeezing pretty tight.

Sausage Stuffer Tips and Tricks

Soak your casings in warm water for at least 1 hour before you thread them on the stuffing tube. Change the water a few times to keep them warm. They must be soft and flexible to be filled properly. Lay them on paper towel to drain. Don’t stuff casings too full to allow room for tying if you want to prepare links.

Don’t forget to add some water into your sausage mixture before you put it in the hopper or cylinder. This helps a lot while filling the casings.

Test your seasoning: Get some of your sausage mixture and form a patty. Fry this on stovetop to check if you like the seasoning. This is a very helpful test and helps to prevent ruining your whole batch of sausages just because you added too much or too little seasoning. Once you start cranking up the sausages then there is no way going back to fix its flavor.

In Conclusion

Chinese have been making sausages since 589 BC. Even Sumerians made and ate them 5000 years ago. It is one of those worldwide phenomena that everybody enjoys. However, the type of sausages sold at the stores became harmful and chemical in the last 30 years or so. Making sausage at home with a stuffer is convenient, healthy, and they taste much better.

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