sausage stuffer

SAUSAGE STUFFER
Have you ever wanted to make your own sausages so you know what goes into them? Here’s a simple guide on how to
make a sausage stuffer so you can do exactly that.
What you will need:
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1 x 110mm drainpipe screwed access cap
1 x 110mm drainpipe 250mm long
2 x 110mm drainpipe brackets
1 x 40mm hose connector
Thick plywood
18mm x 69mm wood
18mm x 28mm wood
34mm x 69mm wood
Screw eye
M8 bolts - 2x 30mm, 1x 80mm
3 x M8 nyloc nuts
6 x M8 washers
Screws and Glue
Tools:
Drill
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Jigsaw
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25mm drill bit
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8mm drill bit
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Spanners
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Screwdriver
PPE—Personal Protective Equipment:
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Safety Gloves (EN388) to protect against cuts from the mesh
Safety glasses (EN166 1F)
Safety Notes: It is advisable that all participants wear appropriate clothing and listed PPE at all times. Power tools must be used with the utmost care.
You will need to carry out any necessary risk assessments if using in public recreation areas, parks, or camping grounds, and ensure it is legal to do so.
DIY BUILD GUIDE
This sausage stuffer relies on lever force to a piston to squeeze the sausage meat in the tube and out
the nozzle. All parts can be taken apart and should be cleaned before and after use.
Step 1
- Cut 250mm off the end of the 110mm drainpipe, this
will act as your hopper for the sausage meat.
- Glue in the drainpipe screwed access cap.
- Drill a hole in the screw cap to fit the hose connector,
this doesn't need to be glued in as the pressure of the
sausage meat behind it will keep it in place.
The brackets are for fixing the sausage maker to solid
platform.
The hopper and nozzle should look like this when it is
glued together.
Step 2
Make the piston ram from the 28mm x 18mm wood and some of the ply.
- Cut a 25mm thick ply disc using a jigsaw or coping saw to the size of the plastic tube so it slides easily in and out.
- Cut the 28mm x 18mm wood into the lengths shown above.
- Drill 8mm holes in the wood to the measurements above.
DIY BUILD GUIDE
Step 3
Screw the screw eye into the ply disc and connect
one end of the 300mm wood to this with an M8
bolt, 2 washers and a nyloc nut.
Step 4
Connect the two pieces of wood together with the
30mm bolt and a nyloc nut.
Step 5
Make a holding base for the sausage stuffer out of a
piece of ply and some 3 pieces of 34mm x 69mm
wood. Screw these onto the ply from behind for the
most secure fixing.
The top piece is to hold the lever in place and needs
an 8mm hole drilled through the centre.
The bottom 2 pieces are to hold a single piece of
18mm wood. This will act as the stop for the press.
Step 6
Place everything on the board and screw the brackets on to hold it in all
in place
The bottom piece of wood is not attached to anything. This needs to be
slid out sideways to release the sausage press for cleaning.
The ply piston must be covered in cling film before use. This will ensure
everything remains clean and hygienic.
You are now ready to make sausages!
COOKING GUIDE
Ingredients
1kg diced pork shoulder, untrimmed so quite fatty
1kg diced pork belly
80g Rusk or breadcrumbs
2 tsp salt
1 tsp ground black pepper
A little cold water
A tube of natural hog casings
Rosemary and sage
Method
Take the hog casings and wash off the salt preservative. Soak them in cold water for a couple of hours in
the fridge to make them soft.
Dice and chill the pork for 20 minutes so it is really cold.
Mince the meat with a food processor, making sure the fat is well chopped.
Mix in the mince with the rest of the ingredients.
Add about 2 tbsp of water to soften the mix for stuffing. You can test the mix by frying off a small ball of it
for a couple of minutes and test the seasoning. If it is to your liking you can set up the sausage stuffer.
Take the hog casings and feed onto the end of the sausage forming tube. Fill the stuffer with the sausage
meat and push down until the meat starts to come out of the end. Place a tray wet with water just in
front of the tube for the sausage to feed on to. Now pull the end of the casing over the meat and start
pushing the meat through. Use your free hand to help feed the casing over the meat start making a spiral
on the tray making sure to not have any air bubbles. Continue until the meat has all been pushed through
and you have a large spiral.
Twist the links in opposing directions every 10cm to create the sausages. You can hang the sausages
overnight in a fridge to dry out a little and strengthen the cases.
Instead of twisting the links you can keep the spiral and using a couple of rosemary stalks, and tuck in
some sage leaves, skewer the spiral together to make a whole sausage that can be barbequed.
Refrigerate in the fridge for flavours to develop, and the skins to dry or they might split when cooking.
Grill or barbecue the sausages straight away and always check that the sausages are cooked all the way
through before serving.
Enjoy with a homemade chutney, ketchup or relish.
Keep covered and refrigerated and eat within a day or two.