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I uase an electric sausage maker and when I have finished filling there is a residue of meat left inside the filler that I cannot get into the skins because there is no downward pressure to push the last 4oz or so of meat through - any advice?

At the moment I just make the 4oz into a burger and eat it that way, but when you are producing a limited amount of special sausages it would be nice to put them all to bed.

Everyone has this problem - and most peope do as you do - just make a buger patty or something.

One thing you can do is put stale bread in your mincer, and have that push through the rest of the meat.

One way that Oddley uses I seem to remember from an earlier post is that he uses a wooden handled spoon to force the last re-maining bits from the tube into the skin.
I like you tend to make a burger & eat it, Sausagemaker's privilege if you like, this way you get double your share, yummy.

regards
Sausagemaker

In the electric mincers I always put a handful of ice through last, it pushes through the last bit of meat and also helps clean the worm and chamber.


Franco

Isn't the ice a bit harsh on the blades?