My thanks go to a friend in the UK who put me onto this truly great site. I've been lurking in the background for a couple of weeks building up courage to try my hand at sausage making. I tend to stay away from commercial sausages as I find them sickeningly rich with their fat content and hear that the worst meat goes into them. I do my own corning so thought I'd have a bash at sausage making. Married to a German, I thought I'd kick off with trying a bratwurst (sadly with premixed seasoning) so a couple of days ago, with the help of my Kenwood Chef mincer and an adapted Porket nozzle for the filling, away I went. What a tediously slow process it was with the Kenwood, but the bratwurst was yummy und meiner Deutscher was very impressed!
I've now come to the conclusion that if I'm to continue with making my own sausages, I need a far more efficient filler than the Kenwood/Porket combination and am considering a Reber. Can I get your opinions on the
(1) 3kg and 5kg Reber Fillers please? I'm informed by a Reber Agent that the 5kg 2-speed is the way to go - less effort. I'd be quite content with the 3kg for size but am concerned that I may struggle with a single speed machine Vs a 2-speed one - true? We're only the two of us in our family and while I can freeze the excess sausages or share with friends, I'm estimating that 5kg will make something close to 40 sausages(?).
(2) Can I fill the 5kg machine with less filling or do these machines need to be filled to capacity?
(3) Are they easy to clean?
All help would be very much appreciated.