Never had to worry about this problem, always gone within a week.
Help with Sausage stuffer.
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Skip_Anderson We did a meat hack a long time ago on our social media accounts that showed us using bread to get the last bit out. Took me a while but I found it!
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FYI I say a long time ago because we shot that a long time ago but just recently reposted it.
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Bread does work. You also can use a flexible spatula to push it out, but that’s a pain to do unless you have help.
Mostly, I just account for the stuffer loss when making up my recipe, and then I fry up what’s left in the stuffer in small patties for a snack.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
I could also see frying the bread/sausage mix left over
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Guess you could place some plastic wrap over the meat before loading it with bread. In that case, really any material would work, even styrofoam peanuts.
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Was just going to post the bread trick. One of my family members said they grind fat and keep it frozen, then get it out just before the stuffer is almost finished they run it through the grinder and then into the stuffer till only fat comes out the tube. They said since its still very cold they just refreeze the fat and reuse. I guess its safe, i havent got sick on any of his wild game sausages and snack sticks.
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Thats pretty genius with the bread. How much sausage do you guys figure gets caught in the tube during the process?
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pr0wlunwoof I weighed 1.15 pounds… Just made summer sausage this past week and had to make a roll and wrap it in foil to cook it.
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Skip_Anderson Thats a good bit of product. I just threw som .88cent bread on my walmart order. I’m gonna give it a try.
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pr0wlunwoof said in Help with Sausage stuffer.:
Skip_Anderson Thats a good bit of product. I just threw som .88cent bread on my walmart order. I’m gonna give it a try.
Another option is to make dough out of flour. Back in my pizza making days i would buy 50lb bags of flour for cheap and store in 5 gallon buckets. For around $10, you have enough flour to get the last drop of sausage out for a lifetime. Beats paying 88 cents everytime you want to make sausage. Hell at 88 cents, your probably breaking even with the amount of sausage that would be left in the stuffer.
My .02
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mikemikemike Well the pork is 1.80 lb. I won’t use the whole loaf, but yeah I get your gist.
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Yeah its crazy pork prices now. less then 10 years ago you could get pork butts for 0.50/lb. I been stocking up on boneless pork roasts for $1.69/lb since its a pretty good deal when you consider trim and bone loss. Bone in Picnics are 0.99/lb right now but till you remove skin, trim, and bone, your paying about the same with less work.
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mikemikemike I actually had a pound of my homemade bacon left over and used that with the venison instead of pork fat… What a difference… Best Summer sausage I ever made.
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Yeah they had Butts on sale at a local grocery store for .99lb, but we are not going out in public atm so I have to pay the walmart delivery price. Friend of mine who is on this carnivore diet picked up 60lbs of butts. When they go on sale again I will probably stock up. I generally don’t like cooking frozen butts for BBQ as it takes an eternity to thaw them out to cook, but grinding them half frozen will probably help in the finished product.
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pr0wlunwoof It can depend on the size of the stuffing tube for sure. With a snack stick tube on a 7lb stuffer it’s gonna be less than a lb with a 33 lb and summer sausage tube it could be as much as 2 lb. mikemikemike That’s also pretty genius because you would always have it on hand, we don’t often have breath laying around here. I am gonna try that side by sde with bread and see which one works better. I’m betting pork fat actually.
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Skip_Anderson I’m glad you mentioned the Summer sausage. I thought the 1# left sounded like a lot. As Jonathon mentioned, it does have a lot to do with the length and breadth of your stuffing horn.
(sorry if that got a little outside the bounds of a family f***m!)
Anyhow, I had the same issue with my last batch of Summer sausage. What I did for that was to remove the horn, scoop or push out what remained in the stuffer (with a flexible spatula), and then feed as much as I could by hand into whatever casing I had started on until it was full (it might have been only 25% full at first, so it was a good bit).
I could pull that off since Summer sausage goes into that tough, fibrous casing. I don’t think I would try that with more delicate casings, but then I wouldn’t have as much left in a smaller horn. It wasn’t the prettiest sausage, but it was properly stuffed. I just used that one for my leave-in temperature probe and made sure that we ate that one at home, just amongst us.
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TexLaw You did get through the censor god so it must be okay LOL
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Skip
Like most of the readers I usually make patties out of the bottom of stuffer left over. But I run across this today when searching for a casing p***k. Walmart sells a small affordable sausage hand held stuffer. $12.98 and comes with horns. Here is what it is called . Manual Stuffed Sausage Meat Machine Hand Operated Food Maker Funnel Nozzle Sausage Stuffer this might solve your problem -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
“Manual Stuffed Sausage Meat Machine Hand Operated Food Maker Funnel Nozzle Sausage Stuffer”
That is a mouth full LOL -
Chinese for hand held stuffer
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