- Sausage filler or stuffer
- Meat mincer
While there are machines that combine stuffing and filling in one, it's best to do them separately or your sausages can end up too moist.
- Soak your casings for the correct amount of time. (See our Casing Preparation Guide for instructions.)
- Prepare your mix – different types of sausages require different mixes
- Place the sausage mix into a piping bag or stuffing machine with an appropriate sized nozzle for the casing.
- Remove the casing from the water and slide one end onto the piping nozzle, sliding right along the nozzle until you come to the other end of the casing. Tie a knot in this end of the casing and slide right up to the nozzle.
- Begin piping the sausage mix into the casing, ensuring the meat is filling casings evenly. Once full, tie off near the end.
- Pinch and twist the casing at six-inch intervals several times to create your sausages, alternating directions.
- Once the above has been completed, sausages need to be hung in a cool, dry place for around 24 hours. This gives the casings time to dry out, and the flavours time to steep and develop to their full potential.
- 24-hours later, your sausages are ready for eating.
Note: Before starting, inspect all work surfaces and equipment to ensure they are scrupulously clean.