www.sausagemaking.org

For the past couple of years I have been making sausage with a KitchenAid set up and I would like to take it further and purchase a manual stuffer. I have spotted a couple that may suit on the sausagemaking.org shop site those being the Pro 3l (horizontal) and Pro V 3l (vertical). I cant seem to find any Reviews on either model and was wondering if any of you folk use either and your thoughts.
Thanks
Mike
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Welcome to the forum. Both will be a huge improvement over what you are doing now. I use a vertical stuffer to minimize the counter space it takes, but if you plan to use it at the end of a counter or table the vertical one may work just as well. I like that both models come with stainless tubes.

I'd normally go for a vertical - but the 6L Fabio stuffer in the clearance sale appeals.

Phil

Thank you both for prompt replies. The 6l fabio is a bit on the big side for our needs. I am coming down on the side of the vertical 3L as being more apt. About 18mths ago Mrs B and myself went on a half day intro course to the craft and and were using a vertical stuffer, me on the crank and her on the nozzle and we got on fine. It begs the question as to why we didnt invest then instead of faffing around with the K-Aid all this time.
If anyone out there has one I would be interested to hear your opinions.
Mike


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I took the bull by the horns and grabbed the nettle and purchased the 3l vertical from the forum sponsors shop. It arrived within a couple of days of ordering so well done to them. A very sturdy machine, all stainless steel and a real pleasure to use. So far have made a kilo each of Thurlaston & Not Lincolnshire from the &http://www.localfoodheroes.co.uk/?p=recipes-fresh-sausage plus a kilo of Pork and leek using the Thurlaston as a base and adding fresh minced leek. Next outing will be for Pork and Apple as per Localfoodheroes blog.

I'm so glad it's proved an asset. Member Oddley's Cumberland is liked by many:

viewtopic.php?f=1&t=3542

Personally, I prefer it without the thyme, parsley and most of the sage - but that's just my preference/belief as to what a Cumberland should be.

You might also want to have a look for his Gloucester recipe. You'll find a list of many of the recipes here:

viewtopic.php?f=15&t=9131

If there's any you want that aren't here, just ask; many of us have copies of old butchers' books etc.

Phil

Thank you for those ideas. Both now on my list of "to do".

Mike-B wrote:Thank you for those ideas. Both now on my list of "to do".

Phil, I meant to ask, are you the author-owner of the localfoodheroes blog ?

For my sins - Yes.

Its a great Site, well done. The calculators are a real boon.

Many thanks