Sausage linking filler

Types of sausage linking fillers

A sausage linking filler is a device used to stuff sausage casings with meat. It links the meat into one long casing, which can then be twisted into individual sausages. There are several types of sausage linking fillers, each with its unique features.

• Manual Sausage Stuffers

  Manual sausage stuffers are the most basic type of stuffer used for linking sausages. They consist of a hopper that holds the meat and a plunger that pushes it into the casing. The plunger is operated by hand, either through a crank or by pushing it down manually. These stuffers are inexpensive and great for occasional sausage makers who want to control the linking process manually.

• Electric Sausage Stuffers

  Electric sausage stuffers are more advanced and use an electric motor to push the meat into the casing. These stuffers have a switch that allows the user to control the speed of the motor, which determines how quickly the meat is stuffed into the casing. Electric sausage stuffers are more expensive than manual models but offer the convenience of not having to crank the plunger by hand. They are ideal for those who make large quantities of sausages.

• Pneumatic Sausage Stuffers

  Pneumatic sausage stuffers use compressed air to push the meat into the casing. These stuffers are more powerful and can stuff meat at a faster rate than manual or electric models. Pneumatic sausage stuffers are typically used by commercial sausage makers who require high-capacity machines to handle large volumes of meat. These stuffers are more expensive and require an air compressor to operate.

• Vertical Sausage Stuffers

  Vertical sausage stuffers have a vertical design with a hopper on top and a stuffing tube below. The vertical design allows for better gravity feed of the meat into the casing. Vertical sausage stuffers can be manual, electric, or pneumatic, depending on the model. They are suitable for both home and commercial sausage makers.

• Horizontal Sausage Stuffers

  Horizontal sausage stuffers have a horizontal design with a hopper and stuffing tube side by side. The horizontal design is more compact and easier to store. Horizontal sausage stuffers can also be manual, electric, or pneumatic. They are suitable for those with limited countertop space.

How to choose sausage linking fillers

There are many factors to consider when choosing which sausage stuffing tubes to purchase for resale. Below are some of the key points to keep in mind.

• Quantity

  How many sausages are expected to be made? For small home batches, a hand-held stuffing tube may be sufficient. For larger quantities, a meat grinder attachment or separate stuffer with multiple tubes will be needed.

• Meat Grinder

  If a meat grinder is already owned, look for filling attachments that will work with it. This can save money by not having to buy a separate sausage filler.

• Manual vs. Electric

  Manual stuffers are cheaper but require more effort to push the meat through. Electric models do all the work but cost more. Consider budget and available storage space.

• Tube Sizes

  A variety of tube sizes are needed for different types of sausages. Make sure the chosen filler has the appropriate sizes for the recipes being made.

• Material

  Look for durable materials that will withstand frequent use over time. Stainless steel is a good option as it resists rust and corrosion.

• Ease of Use

  Read reviews to find models that are easy to assemble, fill, and clean. Some have dishwasher-safe parts which can save time after sausage making sessions.

• Price

  Set a budget before shopping. Keep in mind that higher-priced models may last longer and perform better. However, there are many affordable options that meet basic needs.

• Warranty

  Check if the sausage filler has any type of warranty. This shows the manufacturer stands behind the product and allows for exchanges if issues arise.

How to use, install, and product safety

How to use

• Prepare the Meat Mixture:

  Start by preparing the meat mixture for the sausage. Cut the meat into small chunks and grind or mix it with spices, herbs, and other ingredients to create the desired flavor.

• Chill the Mixture:

  Chill the meat mixture in the refrigerator. Cold meat is easier to stuff into casings, so keep it chilled until ready to fill the sausages.

• Prepare the Casings:

  If using natural casings, rinse them well to remove any salt and soak them in water. Keep in water until ready to stuff the sausage. If using synthetic casings, leave them dry until ready to use.

• Stuff the Casings:

  Slide the casing onto the stuffing tube of the sausage stuffer or grinder attachment. Tie a knot at one end of the casing to seal it. Clamp the casing open over the stuffing tube, then slowly crank the stuffer handle or grinder to fill the casing with the meat mixture. Leave some room at the end of the casing to twist into links later. Tie off or clamp the open end of each filled casing.

• Twist into Links:

  Once all casings are filled, grasp each sausage link at its center and twist it several times to form two equal portions. Tie off or clamp each open end. Then, grasp each link at its center and twist in one direction for several complete revolutions until links hold shape. This helps evenly distribute seasonings and fat throughout the sausage for optimal flavor and texture.

• Cook the Sausages:

  Finally, cook the sausages to an internal temperature of 160°F (71°C) if pork or 165°F (74°C) if poultry. They can be grilled, pan-fried, baked, or simmered in water until fully cooked. Enjoy your homemade sausage links!

Product Safety

• Handling:

  Use gloves when handling raw meat to avoid transferring bacteria from hands to the meat. Wash hands, utensils, and surfaces thoroughly with hot, soapy water before and after contacting raw meat.

• Stuffing:

  Keep all equipment used for stuffing sausages, including the filling machine, casings, and bowls, as cold as possible to prevent bacterial growth. Work quickly and efficiently to get the meat into the casings and into the refrigerator or freezer.

• Cooking:

  Cook sausages to the proper internal temperature to kill any harmful bacteria that may be present. Use a meat thermometer to check the temperature in the thickest part of the sausage. For pork sausages, the temperature must reach 160°F (71°C). For chicken or turkey sausages, it must reach 165°F (74°C).

• Storage:

  Store cooked sausages in an airtight container in the refrigerator for up to 3 days. Alternatively, they can be frozen for up to 2 months. To reheat, cook sausages over medium heat until heated through, or use the microwave.

Functions, features, and design of sausage stuffing machines

Functions

Stuffing and linking machines perform several key functions that aid in the sausage-making process:

• Stuffing: The primary function of the machine is to fill casings with ground meat mixture, also known as the stuffing. The machine has a wide opening that allows the meat to be pushed into a casing easily. Once a casing is filled, the machine allows for easy twisting to create individual links of sausage.
• Linking: After each section of casing is filled, the machine has an easy-to-use mechanism that allows the operator to twist each section into separate sausages. This is an important step as it separates each link before cooking or sale.
• Easy Casing Removal: Once all sausages are linked, the machine allows for easy removal of the filled casing from the nozzle. This simplifies the process for the operator.

Features

• Various Tube Sizes: Stuffing machines come with tubes of different diameters to accommodate different sizes sausages. This is important depending on what type sausage is being made.
• Durable Construction: These machines are built to last and constructed from high-quality materials. This is important as they will see heavy use and need to withstand the pressure of stuffing and linking.
• Easy Operation: Sausage linking filler's are designed for ease of use. Many have automatic features that require minimal input from the operator. Manual versions also have simple controls that are easily understood.

Design

• Hopper: This is where the ground meat mixture is held before being fed into the casing. It is important this part of the machine is large enough to hold a significant amount of mixture to avoid constantly refilling.
• Auger: The auger is responsible for pushing the meat mixture down into the casing. It needs to be strong to withstand the pressure of stuffing.
• Stuffing Tubes: These are the tubes where the casing is placed. They come in various sizes to accommodate different sausage diameters. Stuffing tubes often have flanges to hold casings securely.
• Linking Mechanism: This part twists sections of filled casing into separate sausages. It requires some force but not too much to avoid damaging the meat mixture inside.
• Controls: Controls are typically located near the hopper and can include on/off switches, speed settings, and reverse functions. Some machines have more advanced features, such as automatic linking and cutting.

Q&A

Q1. What is the maximum capacity of sausage stuffers?

A1. Sausage stuffers come in different sizes and can hold from 3 liters to 20 liters of meat. For small-scale operations, choose a model that holds 5 liters. Large-scale businesses should choose models that hold 15 to 20 liters.

Q2. What is the difference between vertical and horizontal sausage stuffers?

A2. Vertical models have a smaller footprint and are ideal for home use. They are mostly manual and operate using a hand crank. Vertical models are also used in some commercial settings. Horizontal models are more powerful and can process larger quantities of meat. They are mostly pneumatic or electric.

Q3. Can sausage stuffers make different types of sausage?

A3. Yes, sausage stuffers can make fresh and smoked sausage. They can also make breakfast and Italian sausage by changing the stuffing tubes. Some advanced models can make bologna and bratwurst.

Q4. How to clean a sausage linker after use?

A4. Take apart all the removable parts and wash them in warm soapy water. Wipe the machine’s exterior with a damp cloth. Apply a thin layer of oil to the stuffing tubes and any other moving parts.