Appropriate grinder/ stuffer for small market production?

[Cultured Foods]

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

http://www.lemproducts.com/product/792/194

To anyone out there who could offer feedback on whether these tools would do the job well, I thank you very much.

Ryan

[DiggingDogFarm]

200 lb. batches at a time?
You'll spend all day at it reloading a 15lb. stuffer 14-15 times!
I'd go bigger.
A 1hp #22, and at least a 30lb. stuffer.
The stuffers that SausageMaker sells are of excellent quality.
http://www.sausagemaker.com/53001sausag ... r30lb.aspx

[wheels]

Big sausage at 3 to a lb? I guess it depends whether you'll be making small batches throughout the week, or 100lb all in one go.

DiggingDogFarm's recommendations are good, but I would look upon them as a minimum requirement.

Phil