During my recent making of 5 lbs of Polish sausage, we had a stuffer malfunction and we ended up using a funnel and chop stick to stuff our sausage.

Looking up inexpensive sausage stuffers on line, I saw a stuffer that looked just like a caulking gun selling for $60 and a larger size for a $110.00, I knew that I could make one.

I purchased a new caulking gun for 160 baht, a piece of PVC pipe the same size as the caulking tube, had an icing applicator tip, and the top of an empty spice jar that fit into the the PVC pipe. Cut a hole into the spice cap that allow the icing tip to be inserted into spice top to the desired length. Put it together and an ready to stuff some more sausages.

I also tried a cookie shooter and placed 6 inch of sausage casing and fill indivuidal sausages which worked very well with a cookie hand press I purchased in Nakhon Sawan.

I also have a icing applicator that also should work as a sausage stuffer.

So these three items could be used by those that do not have sausage stuffer, but still enjoy making sausages!

Cheers:

Edited September 2, 201312 yr by kikoman

Good idea, will try to make one. I will just have to be careful to make sure that I pick up the right gun when it becomes time to stuff the sausage. Otherwise I will end up with sausage skins stuffed wit acrylic compound!

Most excellent post. Thanks from a future sausage maker .

That is an interesting thought.

On my George Foreman meat grinder I have a sausage stuffing attachment but that would be a reasonable stand by stuffer.

That is brilliant - Thank you for sharing.

The problem with my attachment thingy on the meat grinder is there are so many bloody parts to clean after so I love your gadget.

great idea

Awesome idea! Thanks for sharing!

Thanks to all, if anyone has an Idea how to improve the stuffer, post it.

If one has access to a welder, and can make a better tip, (Probably could be done with a soldering Iron)

That would produce a better end product.

Cheers:

What an easy solution, and easy to make. Thanks!

Correction of Information, I paid 180 baht for the new caulking gun, not the posted 160 baht price, sorry.

Cheers:

It would be nice to get an alumimium or stainless steel cylinder and nozzle , im thinking grease gun here , or maybe steel plumbing to replace the PVC pipe . This is really going to get them down at the hardware store .

I thought about using the plumbing pipe, the pipe I had on hand was to small and the closes plumbing store is 55-60 kilometers away. If I can find a plumbing pipe of the right size, I could weld on the stuffing tube, I will look into it later this month on my monthly shopping trip to Nakhon Sawan.

Cheers:

I have an almost identical meat grinder like this one (700 Baht at Makro)

I think, it's time to tinker a sausage stuff adapter.

Shouldn't be rocket science..

The stuffer attachment is inexpensive and available in most larger towns and cities, at shops that sell street vendors appliances, I do not remember the price but it was not to much. If you download a copy of the picture and take it along with you, also need the model #, mine is a #10.

Cheers:

Edited September 3, 201312 yr by kikoman

^^

The stuffer attachment is inexpensive and available in most larger towns and cities, at shops that sell street vendors appliances

yepp, my wife told me the same.

She will looking around today, so I can make my "German Bratwurst" etc.

Edited September 3, 201312 yr by Turkleton

The brats look great, post your recipe maybe some other poster, like myself would like to try your recipe!

Cheers:

I have an almost identical meat grinder like this one (700 Baht at Makro)

fleischwolf.jpg

I think, it's time to tinker a sausage stuff adapter.

Shouldn't be rocket science..

The problem with using what is essentially a meat grinder for a sausage stuffer is that the meat then gets ground twice.

It tends to get too warm and becomes a bit of a mush. This then leads to dry sausages.

Would you not run the meat grinder without the knife's and blades?

Where do you get proper sausage casing?

Sent from my GT-I9100 using Thaivisa Connect Thailand mobile app

^^

not necessarily, if you remove the knife before sausage stuffing.

EDIT: StefanBKK was faster...

I've bought my casings at Makro. (Freezer section. 68meter@270 Baht)

Edited September 4, 201312 yr by Turkleton

The brats look great, post your recipe maybe some other poster, like myself would like to try your recipe!

Cheers:

Yes please.

However up here there is no veal available.

great idea

I have an almost identical meat grinder like this one (700 Baht at Makro)

fleischwolf.jpg

I think, it's time to tinker a sausage stuff adapter.

Shouldn't be rocket science..

The problem with using what is essentially a meat grinder for a sausage stuffer is that the meat then gets ground twice.

It tends to get too warm and becomes a bit of a mush. This then leads to dry sausages.

No brainer. Put the grinder in the freezer prior to grinding.

StefanBKK,

You can take the knife (Blade) out of the grinder, but you can not take out the grinding plate, as the inner shaft of the grinder must rest in the middle hole in the plate to work properly.

I purchased mine at Makro! in another thread Billd766 posted a picture of the casing package, it would be wise to download that picture and take it with you when you go to look for those casing

Cheers: .

Ok...at least I made my first sausages here in Thailand.

My wife, creative as she is, was able to get the "stuffing-adaptor" for my meat grinder..100 Baht

I made two "seals" from an motocy inner tube.

I used the casings from Makro, even I find them a little bit too big in diameter (36mm), but they're selling only this size, so better than nothing

And here we go:

The sausages after stuffing:

preserving them in hot water (with Knorr stock) 30min@75° degree CELSIUS. Don't boil them!

The end product:

Great Idea, as long as it works,

Your sausage looks great. I usually preserve them in a hot baht of onions and beer, and then BBQ them.

Cheers:

Ok...at least I made my first sausages here in Thailand.

My wife, creative as she is, was able to get the "stuffing-adaptor" for my meat grinder..100 Baht

Unbenannt.JPG

I made two "seals" from an motocy inner tube.

I used the casings from Makro, even I find them a little bit too big in diameter (36mm), but they're selling only this size, so better than nothing

And here we go:

The sausages after stuffing:

IMG_0721.JPG

preserving them in hot water (with Knorr stock) 30min@75° degree CELSIUS. Don't boil them!

IMG_0723.JPG

The end product:

IMG_0726.JPG

They look good.

Can you post the recipe please?

They look good.

Can you post the recipe please?

Homemade German Sausage

1.0 kg pork belly,

1.0 kg of pork shoulder

2 egg whites, (or 100-150ml Soda water)

Spices per kg meat:

18 gram salt,

3 gram white pepper ,

2 gram nutmeg

2 gram Coriander seeds (which I don't like, so I didn't use it)

1-2 garlic clove (which I forgot for some reason.. )

Grind the meat, add all the spices and Soda (or eggs) to it, than knead it thoroughly until it feels slightly sticky

This is very important for the consistency. (the Soda water also results in a better bond and replaces the eggs).

Fill the meat in the casings and than (alternatively) preserve the sausages in 75° CELSIUS hot water (with soup stock) for ~30 minutes. DO NOT BOILING!

If you don't intend to preserve them, you can reach a nice "red color" by replacing a part (or even all) of the salt, with curing salt.

Hello All, can you get spare grinding plates? My moms grinder had

several sizes of plates. If they sell extra plates, you could either drill

out the plate more as you won't be using the blade or you could make

a new plate with large openings so the meat flows throw.

rice555

Hello All, can you get spare grinding plates? My moms grinder had

several sizes of plates. If they sell extra plates, you could either drill

out the plate more as you won't be using the blade or you could make

a new plate with large openings so the meat flows throw.

rice555

Spare blades and plates are £4.99 each for my grinder so I've picked up a couple to bring back with me. Plan is to make a plate with large openings out of stainless as suggested.

It is possible to sharpen the blade a couple of times by placing a sheet of fine grade emery cloth or some such on a flat surface and rubbing the blade back and forth for 10 minutes or so. It's not perfect but it does work.

If they sell extra plates, you could either drill

out the plate more as you won't be using the blade or you could make

a new plate with large openings so the meat flows throw.

My thoughts too...

But as always in TH, nobody seems to be interested in selling spare or extension parts for such items...

But I think, a (hard)plastic plate would be sufficient for just sausage stuffing.

Much easier to make. (Especially here )

I removed the steel plate before stuffing, wasn't perfect but worked.

Edited September 6, 201312 yr by Turkleton