10 Best Sausage Stuffers | March 2017

We spent 35 hours on research, videography, and editing, to review the top options for this wiki. It's hard to know exactly what fillers and chemical preservatives abound in store-bought, prepackaged meats. But if you're looking to enjoy your breakfast sausages or knockwurst worry-free, fear not. With one of these sausage stuffers you can make your own using healthy and natural ingredients, so you and your family can dig in with confidence. Skip to the best sausage stuffer on Amazon.
10 Best Sausage Stuffers | March 2017

Overall Rank: 3
Best Mid-Range
Overall Rank: 6
Best High-End
Overall Rank: 2
Best Inexpensive
For making different styles in small batches, count on the Kitchener 5-Lb. Its food-grade plastic piston gets the job done at a price that's hard to beat, but cleanup is very time consuming, as everything needs to be hand washed.
Expect premium quality and power with the STX International 4000-TB2. It comes in either black or white with chrome accents and is able to grind even the toughest cuts of meat thanks to its 5 grinding plates, three blades, and 2,000 watts of power.
Designed for both beginners and professionals alike, the Vivo STUFR-V003 makes quick work of a batch of kielbasa or bratwurst. Its all-metal frame sports an attractive red finish that will add a colorful pop to just about any modern kitchen.
If you're in search of a dedicated electrical appliance for grinding and stuffing your meat, the VonShef Digital may be the answer to your prayers. It features a 500-watt motor and a digital display with a countdown timer, in case you need that.
  • nonslip feet prevent movement
  • pusher and kebbe attachment
  • parts are not dishwasher safe
Brand VonShef
Model pending
Weight 11.5 pounds
Designed for commercial or industrial use, the powerful STX International 15L-SS can encase approximately 34 lbs. of ground meat with little effort. It features a variable speed dial and a foot pedal for hands-free operation.
  • three-year warranty
  • elegant polished stainless steel
  • too large and expensive for home use
Model STX-15L-SS
Weight 71 pounds
Make any style from andouille to chorizo quickly and efficiently using the Hakka Brothers SV-3, available in six capacities to fit your needs. The resin bevel gears are mounted onto a double threaded steel rod for smooth, trouble-free operation and excellent control.
  • 4 different sized nozzles
  • meat only touches stainless steel
  • tends to leave some meat in the tube
Model SV-3
Weight 21.6 pounds
For a truly old school experience, try the cast iron Fante's Cousin Sandro's Meat Grinder, which includes three attachments for filling casings of any size to your heart's delight. Its built-in clamp ensures a stable hold on your countertop.
  • quick and easy to set up
  • requires minimal cranking effort
  • clogs easily if meat is not chilled
Brand Fante's
Model 12005
Weight 5.3 pounds
With the Weston 86-0701-W you can prepare fresh wurst, hot dogs, and luncheon meats from domestic or wild game in the convenience of your own home. It boasts a large, heavy-duty upright canister that tilts out for quick loading.
  • protective rubber feet
  • built-in handle operates smoothly
  • disassembles for easy cleanup
Brand Weston
Model 86-0701-W
Weight 27.6 pounds
For small batches, the versatile Kitchen Basics 3-in-1 is effective without breaking the bank or taking up too much valuable space on your counter. It can grind everything from meats to spices, and can extrude strands of pasta or fine bockwurst with the funnel attachments.
  • suction-cup on base for stability
  • three funnel sizes
  • perfect for 1 or 2 lbs at a time
Brand F&W
Model pending
Weight 2.1 pounds
The LEM 1606 is built to last, with a heavy-duty stainless steel base that easily attaches to any countertop with the included clamps for stability while in use. It is perfect for the home, as it can handle batches of up to five pounds of meat at a time.
  • durable and solid construction
  • enclosed gears for safety
  • removable cylinder for easy cleaning
Brand LEM
Model 1606
Weight 13 pounds

The Stuff You Need To Know

A sausage stuffer's function is to take ground meat and to convert it into encased sausages for consumption. The model designs may vary, but they are all capable of this simple task. Some may be stand-alone units, while others come as attachments to existing grinders and mixers. If you own a grinder or mixer, first check if a sausage stuffing attachment is available before purchasing a stand-alone unit. Not only will this save you money, but also counter space of the precious real estate in your kitchen.

The grinder will ensure that the meat is ground consistently and thoroughly with a fine or coarse setting. If you prefer to not grind your meat a local butcher will be able to do it for you, usually for a small fee. Of course, you can also purchase pre-ground meat, however, you will pay more and the meat will not be as fresh. If you wish to purchase a sausage stuffer that does not include a meat grinder, you must buy ground meat, though this does limit you in your abilities to customize your sausage.

When the meat is ground it is pushed through, either manually or by motor, a small opening through a funnel or tube. This will compact the meat and encase it in a thin edible casing to retain the cylindrical shape. While the sausage making process can be a fun hobby and benchmark for your culinary skills, there are a lot of steps and it's difficult to succeed on your first attempt.

Missing Links

The type of stuffer you will purchase depends largely on what you already have in your kitchen and your level of expertise. Are you a game hunter? A weekend warrior DIY'er? A newbie looking to experience a fun, exciting challenge?

The good news is that if a sausage stuffer is not an option for you, sausages can be stuffed by hand. Also, they can be formed into patties to make hamburgers. However, these options are both time consuming and will lack the quality associated with a good stuffer. If you are the type of person who has issues with cleanliness in the kitchen, perhaps the stuffer isn't for you. They are meant to be pristinely sanitized, and many will consist of removable parts that need to be hand washed for this purpose. When handling uncooked meats, food safety is a huge concern. Overlooking this step could result in foodborne diseases.

Warnings heeded, you decide a sausage stuffer is worth the effort. Congratulations. First, the size of the unit should be considered. For mass production sausage stuffing, buy a unit with a large vessel to stuff in a shorter time.

Stuffers can be electric or manually operated. Usually the electric models will have the grinder attached. Again it largely depends on the volume of sausage you predict you will make. Whenever presented the option, I would suggest the electric model, unless you are in a situation where power is scarce; such as camping. The manual stuffers are usually at a lower price point and they tend to take up less space in general.

More advanced and complex models include a variety of funnels or tubes which will determine the ultimate size of the sausage. Thinner sausages will cook faster on the grill, however, large thick sausages are juicier and whet the appetite. Not to mention the presentation associated with a plump sausage cannot be beat.

If you are a BBQ griller, or a game hunter and want to present your meat in a positive light, then the sausage stuffer is for you. Perhaps you want to add spices and cheese to your sausage; it's completely customizable to you and at a fraction of the cost of the pre-made sausages at the supermarket. The sausage will only be as good as the ingredients in contains, so have fun and make it quality and fresh!

You will also have to obtain encasing papers for your meat, which are not readily available everywhere. They will be made of salted pork intestines, but vegetarian options will include a synthetic casing made of cabbage leaves.

A Brief History of the Sausage Stuffer

The emergence of sausage making is pre-empted by the discovery of salt as a natural preservative. Ancient cultures in Greece, China, and Rome all mention sausage as early as 600 BCE. The procedure of stuffing sausages has not changed much since the dates of antiquity, however, the stigma of sausage making has; quality sausages are now seen as the benchmark of gourmet meats.

Sausages can be either cured or fresh. If a sausage is cured, it's treated with salt for preservation and it can be smoked as well. The reason being to instill flavor and reduce the risk of foodborne diseases such as botulism. Fresh sausage, on the other hand, is simply ground sausage that includes spices. The most common are salt, sugar, and vegetables like garlic and pepper. A fresh sausage may or may not be smoked.

Creating excellent sausages at home can be achieved, however, technical knowledge is needed and for your first attempt it may behoove you to purchase certified pork for sausage making. It's a difficult learning curve with a lot of steps that need to be followed precisely, and the margin of error is high. Luckily, most sausage stuffers are a small investment. Have fun and throw one on the grill for me!

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Last updated: 03/29/2017 | Authorship Information