The 9 Best Sausage Stuffers

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This wiki has been updated 30 times since it was first published in January of 2016. It's hard to know exactly what fillers and chemical preservatives are in store-bought, prepackaged meats, so if you are looking to enjoy your chorizo, hot dogs, knockwurst and more worry-free, you may want to try one of these sausage stuffers. They let you make your own links using only natural ingredients that you choose, so you and your family can dig in with confidence. When users buy our independently chosen editorial selections, we may earn commissions to help fund the Wiki.

1. LEM Products 1217

2. Weston 86-0701-W

3. Friedr Dick 9060600

Editor's Notes

July 15, 2021:

We removed an out-of-production model from Vivo that was similar but inferior to the manual Weston 86-0701-W. We also discovered that the LEM Products 824 is out of production, so we swapped in the LEM Products 823 instead. Keep in mind that it's not meant for more than 5-pound batches, however, we still recommend it for those who don't have much space. While it does require a solid counter or tabletop to attach to, it has a very small footprint.

February 25, 2020:

During this update, we wanted to focus on including models suited to both home users and professional chefs, so you'll find compact options like the Fante's Classic Maker 12009 and LEM Products 824, which have 2.2- and five-pound capacities, respectively, as well as large, industrial units like the LEM Products 1217, which can hold up to 30 pounds of meat in its massive cylinder.

While sausage stuffers may have traditionally required a lot of manual effort to turn a crank, we thought our readers might enjoy something that needs a little less elbow grease. With this in mind, the previously mentioned LEM Products 1217 must be pointed out again, since it is an electric model that can be operated via a foot switch, as is the STX International 4000-TB2, which boasts both hand and foot controls. This latter unit is also a grinder, so there will be one less appliance you need to buy. Though the KitchenAid Metal Food Grinder Kit may not be a standalone unit — it requires you to own the company's well-regarded stand mixer — it also allows for convenient electric operation and can mince your meat.

If you are of the mindset that simple is better, you may want to opt for a traditional manual model that doesn't have any electric components that could potentially burn out. The Weston 86-0701-W and are both well made and offer reliable operation, though if you need to churn out a lot of links, you may want to consider the Friedr Dick 9060600 instead, since it has a 12-pound capacity.

For beginners who aren't sure if they are going to stick with stuffing their own sausages, we recommend the Fante's Classic Maker 12009 or Master Feng 2.5-Pound, both of which are affordable and affix firmly to a tabletop in some manner.

Special Honors

T.S.M. Electric 53002 With an industrial build quality and 30-pound capacity, the T.S.M. Electric 53002 is ready for any commercial kitchen. It has a speed-control dial, that makes it easy to achieve perfect links with fewer broken casings, and allows for either hand or foot operation.

Sirmen Idra IS 35 Boasting a 75-pound capacity, the Sirmen Idra IS 35 is suitable for commercial sausage-making facilities. It runs on a reliable 0.7-horsepower motor and features a dust- and waterproof protection switch and flow dial regulator, so there is little reason it shouldn't continue to function for years to come.

4. STX International 4000-TB2

5. Hakka Brothers SV-3

6. LEM Products 823

7. Fante's Classic Maker 12009

8. Master Feng 2.5-Pound Vertical

9. KitchenAid Metal Food Grinder Kit

The Stuff You Need To Know

The grinder will ensure that the meat is ground consistently and thoroughly with a fine or coarse setting.

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?

Not to mention the presentation associated with a plump sausage cannot be beat.

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.

The emergence of sausage making is pre-empted by the discovery of salt as a natural preservative.

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!

Christopher Thomas
Last updated by Christopher Thomas

Building PCs, remodeling, and cooking since he was young, quasi-renowned trumpeter Christopher Thomas traveled the USA performing at and organizing shows from an early age. His work experiences led him to open a catering company, eventually becoming a sous chef in several fine LA restaurants. He enjoys all sorts of barely necessary gadgets, specialty computing, cutting-edge video games, and modern social policy. He has given talks on debunking pseudoscience, the Dunning-Kruger effect, culinary technique, and traveling. After two decades of product and market research, Chris has a keen sense of what people want to know and how to explain it clearly. He delights in parsing complex subjects for anyone who will listen -- because teaching is the best way to ensure that you understand things yourself.

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