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ãYOUR HEALTHY IS PRIORITYãThis MASTER FENG sausage stuffer is upgrated with a food safe silicone piston which is not only healthy but also ensure a better sealing.
ã2 LBS CAPACITY amp; 4 NOZZLESãThis Sausage Making Kit has a capacity of 2 LBS, and it comes with 4 sizes of sausage stuffing tubes 25mm, 22mm, 19mm, 15mm and you can make 4 different sizes of sausages, hotdogs, salamies and more.
ãHORIZONTAL FOR EASY USEãThe solid suction base design to ensure the machine stable during your sausage filling. And the horizontal type is much more labor-saving and easy to press sausage meat out of the cylinder.
ãWATER WASHING RECOMMENDED ãYou can remove all the turning parts and the stuffing funnel of the sausage machine after use. Washing the meat stuffer with hot water and then dry it. Keep it far away from your kids!
ãMORE FUN IN KITCHEN ã Now you can making fresh sausages with your favourite recipes and enjoy it with your family and friends, just buy this sausage stuffer to your kitchen gadget collection to have more fun in your kitchen.
FEATURES BELOW YOU SHOULD CONSIDERATION BEFORE BUY SAUSAGE STUFFER:
CYLINDER â Being able to remove the cylinder makes it a lot easier to load your casing inside than with other vertical stuffers. Rather than having to lift a casing or meat above the cylinder (which can be tricky if youâre a little short), you can simply lift the cylinder out and load stuff in at a more convenient height or location.
CARBON STEEL GEARS â The gears are made of carbon steel, ensuring their durability and reliability. When turning the handle, you can feel how solid and smooth the filling process is. The gears donât cause jams or slips often.
AIR RELEASE VALVE â Like our top overall pick, the MASTER FENG Stuffer has a piston with a built-in release valve to let air escape out of the top of the unit. This makes your sausage that much more even and you wonât have to poke as many holes in the casing to eliminate air bubbles. However, this piston is made of hard plastic instead of steel, so itâs a little less durable than the one on the Hakka.
CUSTOMIZE FILLING NOZZLES - Sausage stuffers machine packed with 4 different diameters sausage stuffing tubes: 15mm, 19mm, 22mm and 25mm, which will allow you to make quite a variety of sausage and make fresh sausages easily at home.
BASE DESIGN - adpot suction cup base to ensure a firm and secure grip to your kitchen table. It would never slip from table or kitchen, and extremely steady. Perfect for high-platform operation and for home and commercial use.
HOW TO ASSMALE YOUR SAUSAGE STUFFER?
Rotate the crank handle onto the set screw ( Gasket is followed by screw nut). Tighten the screw nut securely using the spanner provided.
Unscrew the screw ring from the front cover. Take one of nozzles to put onto the front cover then tighten it with screw ring.
Screw the front cover with the nozzles onto the main body.
Spin the rear cover on the spiral spindle until it is positioned to the end of silicone piston.
Put the mincemeat into the main body.
Screw the rear cover with attached crank handle onto the rear end of the main body.
Position the machine onto a smooth surface by pressing down the lever of suction base.
Now your machine is ready to make fresh sausages!
Benefits of a sausage stuffing machine
Produce sausages that taste incredible. Much better than store bought ones
Avoid the nasty fillers, extra fat and other junk that goes into supermarket sausage meat
Making sausage is both art and science. Every batch of sausage gives a sense of accomplishment.
ave heaps of cash by making your own sausages in big batches.
4 FILLING NOZZLES
Sausage stuffers machine with 4 different diameters sausage stuffing tubes
Allow you to make quite a variety of sausage and make fresh sausages easily at home.
Made of aluminum food grade material with a horizontal design.
Silicone piston to ensure the meat seal will not leak, Ideal for home or commercial use.
Because the silicone plunger is very tightly sealed, there is no meat to bypass the plunger, so no meat is wasted.
Sausage maker with suction cup base,
Ensure a firm and secure grip to your kitchen table,
The suction cup base grips the meat cylinder into place. Allow for smooth, seamless operation.
Perfect for professional operation and for home and commercial use.
Rome-plated steel crank with a polypropylene handle fit for ergonomics saves your labor.
Great control over the speed of stuffing.Did 5 lbs of Texas style sausage into casings in about 10 minutes.
Being manual you can feed the casings at your desired/needed speed.
4 SIZE FILLING NOZZLES
PISTON WITH A BUILT-IN RELEASE VALVE
SILICONE SUCTION CUP DEVICE WITH POWERFUL SUCTION
LIGHTWEIGHT HANDLE THAT SAVES EFFORT
THE WHOLE PROCESS OF MAKING DELICIOUS SAUSAGES
Step 1. Run warm water through casings and set up sausage stuffer
If you are making links, put the mixture back in the freezer and clean up again. Bring out your sausage stuffer, which should have been in the freezer or refrigerator.
Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them.
Step 2. Slip a casing onto the stuffing tube
(And yes, it is exactly like what you think it is). Leave a âtailâ of at least 6 inches off the end of the tube: You need this to tie off later.
Step 3.Add meat to the stuffer and start cranking the stuffer
Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges â this is why you do not tie off the casing right off the bat.
Step 4.Let the sausage come out in one long coil, then tie-off
When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; itâs a little tricky at first, but you will get the hang of it. Let the sausage come out in one long coil; you will make links later.
Remember to leave 6-10 inches of âtailâ at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch.
When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcherâs twine.
Step 5.Pinch and spin links
With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times.
Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.
Step 6.Hang the sausages, and prick air bubbles with sterilized needle
Almost done. Time to hang your sausages. Hang them on the rack so they donât touch (too much), and find yourself a needle. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.
Step 7.Let dry an hour or two then chill
Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.
Step 8.Cook sausages and enjoy the deliciousness you make
Itâs time to show your cooking talents,
Make sausages that suit your taste,
Enjoy the deliciousness of your own production.
You can make delicious sausages at dinner parties,
You can cook sausages while having a picnic outside,
and many more
CLEANING AND MAINTENANCE
Remove meat, etc. Wash each part in warm soapy water.
Soak all accessories into warm water with detergent for minutes
Wash accessories with a clean brush
Rinse with running water
Put it in a cool, ventilated place to keep dry
You can reassemble and store it, and then take it out when you need it.