Start your own sausage-making business – simple, fresh and perfectly filled
Anyone who has ever made their own sausages knows that it is more than just cooking – it's a craft, tradition and a touch of independence. The aroma of freshly ground spices, filling the casings, the first taste of freshly grilled sausage – beyond comparison!
In this article, we explain how you can produce your own sausages with our light-duty sausage filler – and what really matters so that it not only looks good, but also tastes good. It's easier than you think! There are no limits to your creativity.
Why is a sausage filler needed?
Anyone who has ever tried to use a mincer to fill sausage meat into the casings knows the problem: The consistency suffers, the air bubbles are difficult to avoid, and the process is often tedious.
Our light-duty sausage filler ensures the following:
What equipment and ingredients are needed?
Ingredients (example: coarse Bratwurst sausages, 2 kg)
Equipment
Step-by-step instructions
1. Preparing the meat
Cut the meat into cubes with a diameter of approx. 3-4 cm.
2. Grinding and seasoning
Then mix it with all the spices and rotate it through the 4-5 mm disc of the mincer. Important: Before grinding, mix with the spices to avoid spice pockets.
Then knead the mixture thoroughly until it binds well. Knead it really firmly through your fingers for at least 6 minutes.
3. Preparing the sausage filler
Fix the light-duty sausage filler securely in place on the work surface. Lightly wet the cylinder and piston surfaces with cold water beforehand – this facilitates the filling and prevents air pockets.
4. Preparing the casings
Immerse the natural casings in cold water to rinse off excess salt and brine and then put them in lukewarm water. Select the size of casing and the appropriate filling tube based on the type of sausage.
5. Filling
Now comes the best part: Place the sausage mixture in the cylinder, making sure that there is as little air as possible in the sausage mixture. Important: Fill the cylinder only enough to ensure that the piston disappears completely into the cylinder. Briefly grease the seal, e.g. with sausage mixture – turn the crank until the piston rests on the sausage mixture; a little sausage mixture must protrude from the front of the filling tube.
Then pull the casing completely onto the filling tube. Make sure that there are no twists. Then tie off the casing, holding the casing with one hand and turn the crank steadily with the other hand. With gentle pressure, the casings are now completely full – not overfilled so that they burst when twisting them.
6. Twisting the sausages
Twist the filled sausage “snake” every 12–15 cm, alternating in different directions so that the casings do not open again.
7. Enjoy them fresh or preserve them
Fresh sausages must rest for about 1-2 hours before frying or grilling them. The raw sausages can be kept in a fridge for 48 hours. Alternatively, they can be frozen or smoked.
Additional equipment is required for the smoking process: A smoke barrel or smoker and different types of wood, depending on your taste.
Remove the remaining natural casings from the water, let them cool down, return them to the container and mix them well with table salt. This means that they will last for a long time in the fridge.
Tips for perfect sausages
Conclusion
Our light-duty sausage filler makes the difference between “you can make sausages yourself” and “you want to make sausages yourself”. Its robust workmanship, easy handling and uniform results make it an ideal tool – whether for beginners or ambitious hobby butchers.
And the best part: Each homemade sausage brings a touch of pride and craftsmanship onto your plate – and a smile to the faces of the people who are allowed to eat them.