- MANUAL SAUSAGE STUFFER / FILLER: Make your own sausages at home with this heavy duty stainless steel sausage stuffer / filler.
- APPROVED BY BUTCHERS: We searched the globe for a tough and durable sausage stuffer that is suitable for hunter, gatherer, farmer, home sausage makers, then we got some local butchers to put it through it's paces, just to be sure it was up to scratch.
- TOUGH STAINLESS STEEL BODY: When it comes to food equipment, food grade stainless steel is the ultimate material. It is tough, durable, non-porous (so more hygienic), easy to clean and corrosion resistant.
- MANUAL: This is a manual sausage filler. This means you control the speed the sausage meat is pushed out - which is great for beginner sausage makers.
- CAPACITY: Capacity for 3KG of sausage mix at one time. For reference, a full pork shoulder or beef brisket weighs 5-8kg. A lamb shoulder is about 1.5-2kg.
- STUFFING NOZZLE / FUNNEL: Comes with 4 stuffing nozzles, suitable for most common sausages:
| Stuffing nozzle Supplied | Suitable for these Sausage Casings | Suitable for these Sausages |
| 16mm |
- Sheep Casings 20-22mm, 22-24mm, 24-26mm |
Chipolata, Merguez, Hot Dogs, Cabanossi, Breakfast Sausages, Droewors, Lap Cheong |
| 22mm |
- Sheep Casings 26-30 |
English pork sausage, beef sausage, bratwurst, chorizo, boerewors, kielbasa |
| 32mm | - Hog Casings 35-38mm, 38-42, 42-44mm - Collagen Casings the same size |
Andouille, Blood Sausage (Black Pudding), Criollo Chorizo, Italian Salami, Knockwurst |
| 38mm | - Beef Casings 40mm-60mm - Collagen Casings the same size |
Extra fat and chunky sausages |
For more info about sausage casings and sausage filler nozzle sizes, see our blog
- USAGE INSTRUCTIONS: See full sausage making instructions here.
- DIMENSIONS: 68 high x 29 x 22cm. 14kg.
- HYGIENIC & EASY CLEANING: Stainless steel is non-porous which makes it hygienic and easy to clean. Ideal for handling meat. Our stainless steel accessories are also removable which makes cleaning easier and improves hygiene.
- TRUSTED BY KIWIS FOR OVER 20 YEARS: Our supplier has been supplying the NZ farming & hunting community with butchery products for over 20 years.
- WARRANTY: We offer a 12 month parts & labour warranty. Please refer to user manual for correct usage. Full T's & C's an be found here.
- SHIPPING: Nationwide shipping is additional $35 (to be added during check out). Please allow 2 weeks for delivery of your order. You will receive a tracking no. Full shipping details can be found here.
History and tradition usually guides which sausage casings are used for each type of sausage, and therefore the size of the sausage. However, there really is no technical reason that sausages have to be certain sizes, and therefore use certain casings.
Our advice is, don’t get too caught up on the size of your sausage. Our natural sheep casings make slim, tender & juicy sausages and are traditionally used for chipolatas, breakfast sausages, frankfurters, hot dogs, cabanossi, chorizo, merguez, pork, venison, lamb, beef, chicken or halal sausages .
Looking for a big, fat & plump sausage? Try our natural hog casings.
- USAGE INSTRUCTIONS:
PLEASE DO NOT REMOVE CASINGS FROM TUBES.
1) Rinse casings thoroughly on tubes under cold tap.
2) Soak casings on tubes in warm water (99F - body temp) for minimum of 45mins or in cold water overnight.
3) Transfer from tube to sausage stuffing horn. Please use a 13mm/0.5" nozzle on your sausage stuffer.
- STORAGE INSTRUCTIONS: Please store in refrigerator. Once opened generously resalt any left over casings. Wrap in clingfilm and store airtight in our resealable pouch provided or in a container up to the best before date.
- SHELF LIFE: Our product has a 12 month shelf life from date of manufacturer. It will last it's full shelf life, even if product is opened as long as storage instructions are followed.
