Making Sausage- How to properly use the stuffer to make sausage links

[@u.sonomabeach6528]

Great explanation. One thing that I learned that helped me when twisting the sausage is to NOT twist one and and then the opposite way, alternating but instead twist one, get the next one to length but skip twisting that one, pinch it to secure that untwisted link while you get your next link and then twist the one you skipped by holding the links on either side of it and twisting. I hope that makes sense. That way you don’t have to keep alternating, you just basically just twist on every other link, doing it in the same direction.

[@anneliseshea]

Thank you for making this. I have watched a ton of videos for home sausage making and none of them were as clear or instructive.

[@JohannGambolputty22]

For a guy who is just going through puberty, he knows a lot.

[@tl1635]

Hahaha. They picked a bad day to video.

[@cheftylermarsh2858]

BRAVO chef!

[@mictest12]

Uhh, when you're making links, you twist every other pinch. You won't have to change direction and both ends still get twisted. Saves tons of time.

[@gruntcandy2967]

Twist one forward, skip one, twist one backwards, etc etc. That way less of a chance your links untwist themselves as you move them around.

[@JohannGambolputty22]

Absolutely! If you do twist every link go in the same direction, otherwise you’re just untwisting what you just twisted. Common sense really.

[@nelson32]

I'm taking an amateur Charcuterie class on JWU - Providence next week.. I can't wait

[@mosesgitari9085]

Please tell me the brand, the price and size of the stuffing machine,,, I want to buy one from Amazon

[@byjumtobole4718]

I'm confuse what kind of rubber pipe is used, and were to purchase this rubber 😁

[@JULIANO68910]

what is the number of this sausage case? I can't find this thin gut!

[@lanifagerstrom6350]

What brand of stuffer is that? I have one that looks just like that but I am sure it is older and there are identifying marks on it. The plunger on mine is not quite the same but everything else looks the same. Works great!

[@graphene1487]

great video, but I'm fresh out of rubbers. Alternatives?

[@eib95829]

what brand name is this machine? where can you buy a large vessel like this?

[@TheJeffDGorman]

Thank You!

[@garyreinke5161]

Is this the first time this guy assembled this stuffer?😩

[@gf6224]

What kind of sausage stuffer is that? It looks sturdier than the one I have. Also, is this a butchery school class or culinary school class? Just curious, great instruction.

[@cahoonm]

Did you ever find out?

[@cherrysantos6156]

When can I buy o ring of sttoper

[@JosephChingombe]

is thi available

[@meetpaddy2410]

Not linking in 3s?

[@saadkagzi3015]

how many sausage will i make

[@elioevandro9386]

Boa Noite Onde encontro essa ensacadeira de linguiça ?

[@saadkagzi3015]

hi i havant use that kind machine yet. frm 10kg mince

[@migueldavalossandoval884]

I try, and put about 4-6 sausages in a vacuum pouch, but In a vacuum chamber it’s a lot of pressure, and smash all the sausages, and looks like a meat balls smashed 😪, thanks for feed us.

[@GyanRavindranath]

if it helps, lay the fresh sausages on a tray and semi freeze the product until its like kinda firm to touch but not frozen solid either. then vacuum and refrigerate. i think it will help

[@JohannGambolputty22]

Gyanavel Ravindranath, you are spot on. He even says in the video to let them set in the freezer. Plus don’t pull too much vacuum. The entry level food saver is just fine for sausages.

[@wayartio]

That girl seems to be laughing a lot. Is she sitting on a pine cone?

[@a1wireless1964]

Hahaha awesome didn't know if this was serious or a comedy sketch either way it was pretty pathetic

[@pchinnIII]

I decided after countless Fups that I would seek help elsewhere.

[@quattrocchi71]

C'è qualcuno che può spiegarmi perché mi si rompe il budello?

[@aalicea4160]

No gloves at all, in my life eat that.

[@olson4u2]

there is no such thing as a bad tatto

[@russscott646]

i presume you showed your budding wanna be's the hows and whys of sanitising machines and food prep area before doing the demo ?) the piston has an air release valve, as in the model you are demonstrating, then you do not need to forcefully throw the mix in into the pitcher(cylinder here in the good old uk) as air will automatically be forced to the top and out through the air release valve, please leave professional charcuterie and butchering to the professional butcher, sausage and pork pie maker, you are killing the trade , butchers do not do cookery programmes , so chefs should do not butchery programmes or therefore use kitchen/chef knives to cut meat ,it gives the die hard good old butcher a bad name!each to there own enough said

[@JohannGambolputty22]

I’m no professional butcher but I’ve made thousands of pounds of sausage in my day. As for your comment on the pressure relief valve that is not solely to be relied upon. Perhaps if you have a small amount but if you are going to fill the pitcher tamping down each layer of meat as it’s added is a required step because even putting pressure on the meat may not release all the air.

[@ivicacorak9073]

Amateur.