Hello I am new to this forum, and new to sausage making as well. My profession is as a fermenter of vegetables, mostly sauerkraut. However, my girlfriend and I have set out to make a micro business this summer selling sausages at farmer's markets in Hawaii. There are no fresh grilled sausage stands here yet.
We are looking at selling 100 sausages a market, 2 or 3 times a week. Total 300 sausage a week, or 100 lbs a week. The reality of how much we can actually sell may be up to 50 percent these figures in the first months.
They will be made fresh in a certified kitchen, then frozen for later use. We'd like to make batches every 2 weeks.
This is the equipment I think we'll need to get started.
Meat Grinder: LEM .75 horsepower rated at 365 lbs/hour.
http://www.amazon.com/LEM-Products-Stai ... roduct_top
Stuffer: LEM 15lb Stuffer
To anyone out there who could offer feedback on whether these tools would do the job well, I thank you very much.