Making Sausage – The Stuffing Part

Here it is.  The stuffer.

And I’ll say right up front that one day we will have a better one.  This one gave us some problems, but we are new to the business of making sausage, and we figured this would be nice and simple to use.

It is, but it takes superhuman strength to operate.  Fortunately we had John with us, who, thanks to carrying around his small children, has massive biceps and the strength of ten men.  Or five, at least.

Anyway…

First, John lubricated the horn. 

The horn is the plastic funnel-like aparatus that loads the sausage into the casings.  The casing needs to slide on smoothly (and, in turn, slide back off smoothly as it fills).

Next, the casing is threaded onto the horn.

Voila!

Now, the process didn’t go as smoothly as these pictures might lead you to believe, and I will be writing up the whole process in much more depth over the next few days.

But for now, I just wanted to give you a little glimpse at how this day has been going.

That’s all I have time for today…sorry!  

Comments

[Judy]

Looks good! We get amazing fresh sausage at a local farmers market. Our favorite is the Argentinian chorizo. So lean!

[Ash]

Mmmmmm... Sausage. :)

[Sam Clean]

I never knew sausages are made this way! I really enjoy eating them! Thank you for sharing the experience!