I recently purchased a 7lb vertical sausage stuffer from Walton's. Works great, but there is a lot of meat, roughly about two smaller links worth, left in the passage and stuffing tube after the press is fully engaged. Are there any tricks how to push this meat through to maximize the number of links I get?
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It is something that is common to most home sausage stuffers. I just make patties of the excess and have them for breakfast the next morning. -
I may have just tried to push it through after removing the housing. I don’t remeber what I did when I used my stuffer the first time. I plan on making sausage again soon and will see what I end up doing.Comment
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If you get a dowel about the same inside diameter of the horn, you can remove the horn with the casing still on it and push it through.Comment
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Yep, and make patties with the rest as mountainsmoker suggested. -
surfdog I did make patties with the last bit when I stuffed. But the OP wanted to get the last bit into casing, so this is what I thought up other than putting hamburger in the stuffer and using it to push the last bit into casing. It really isn't all that much left and not worth the trouble. But he's new and ambitious.
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A wadded up paper towel shoved through by a metal skewer seems to do the trick for me. At the end of the stuff I unscrew the tube from the stuffer while leaving the casings on the tube. I can then use my fingers to force the excess sausage left in the stuffer into the tube's opening. Once I've pushed through as much as I can with my fingers, the paper towel gets all the rest and leaves a pretty clean tube in its wake. Just remember to fish it out of the casing before you tie off the last link or that final link will be too high in fiber.
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