henry d Posted October 20, 2008 Report Share Posted October 20, 2008 Just got mine from Bushwear UK(in their catalogue that came with the BASC mag), horizontal stuffer with geared handcrank. Looks to be just the danglers and I cant wait for the season to progress and I can start to get some more sausages made. Code is 346901....... get them while they still have some left Quote Link to comment Share on other sites More sharing options...
perfect Posted October 20, 2008 Report Share Posted October 20, 2008 (edited) i want one for xmas and a burger maker yum yum, i suppose for the burgers all i would need is a press mould as there would be a mincer built into the sausage maker? Edited October 20, 2008 by perfect Quote Link to comment Share on other sites More sharing options...
henry d Posted October 20, 2008 Author Report Share Posted October 20, 2008 I just use a cooking ring, just like an over-size scone cutter, and press the meat to the desired thickness. Quote Link to comment Share on other sites More sharing options...
p-a-s Posted October 20, 2008 Report Share Posted October 20, 2008 good idea henry pity you didnt share it with us earlier as ive not long bought a burger press doh,lol Quote Link to comment Share on other sites More sharing options...
henry d Posted October 20, 2008 Author Report Share Posted October 20, 2008 good idea henry pity you didnt share it with us earlier as ive not long bought a burger press doh,lol Necessity, in this case being as tight as a fishes bum, was the mother of invention "EDIT" have to say the stuffer would be better with a few different nozzle sizes, but other than that top notch. Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted October 20, 2008 Report Share Posted October 20, 2008 Henry I've googled http://www.google.co.uk/search?hl=en&s...earch&meta= and can't seem to find the web addy . all the best yis yp Quote Link to comment Share on other sites More sharing options...
p-a-s Posted October 20, 2008 Report Share Posted October 20, 2008 henry fair play to you on your inginuity i would never of thought of using a pastry cutter.with a bit of luck i wont need a stuffer as the mincer i bought has got the nozzles etc,but i think i will be busy keeping the mincer full in order to get good even sized sausages,trial and error i think.but the mincer is quick it can mince something like 120+k per hour. mmm if only i had the 120k of meat only done pigeon and rabbit burgers so far,very tasty indeed.i got some sausage cases from the mgf cant wait to give the bangers a try Quote Link to comment Share on other sites More sharing options...
henry d Posted October 21, 2008 Author Report Share Posted October 21, 2008 Henry I've googled http://www.google.co.uk/search?hl=en&s...earch&meta= and can't seem to find the web addy . all the best yis yp Yes they are sorting it as we speak, here`s the number you need for sales, 0845 226 0469 but i think i will be busy keeping the mincer full in order to get good even sized sausages, We found it needed 2 people to use the mincer as a stuffer, another thing is the mince gets warmed by the mincer and the fats tend to smear even if the mince is well chilled, so the stuffer should stop that happening and I can single handedly vary the speed of the operation. Quote Link to comment Share on other sites More sharing options...
Axe Posted October 21, 2008 Report Share Posted October 21, 2008 i want one for xmas and a burger maker yum yum, i suppose for the burgers all i would need is a press mould as there would be a mincer built into the sausage maker? If you've got a food processor with a blade attachment just use that for chopping meat for burgers, a couple of short bursts should do it. Using rings is an ideal way to form a batch of burgers, I prefer a rustic burger shaped with my hands. Quote Link to comment Share on other sites More sharing options...
p-a-s Posted October 21, 2008 Report Share Posted October 21, 2008 We found it needed 2 people to use the mincer as a stuffer, another thing is the mince gets warmed by the mincer and the fats tend to smear even if the mince is well chilled, so the stuffer should stop that happening and I can single handedly vary the speed of the operation. thanks for that little pearl henry, i did think it would be awkward to keep the mincer going but i hadnt thought about the mince getting warm.i will give it a go then if i need the stuffer i will get one thanks again H Quote Link to comment Share on other sites More sharing options...
perfect Posted October 21, 2008 Report Share Posted October 21, 2008 would you suggest buying a mincer and a stuffer as apposed to buying an all in one sausage maker? Quote Link to comment Share on other sites More sharing options...
henry d Posted October 21, 2008 Author Report Share Posted October 21, 2008 i will give it a go then if i need the stuffer i will get one thanks again H Try it out, you have nothing to lose, apart from a slightly smeary link of sausages, you may be able to get away with it by chilling it and being more dexterous than me and Mrs.Hd, and she can handle a sausage let me tell you would you suggest buying a mincer and a stuffer as apposed to buying an all in one sausage maker? Generally a large mincing machine will have a sausage plate and a cone for the skins, however I have gone from a hand mincer to an electric one and I now feel I need the control of the separate stuffer, to give a better sausage as nothing will stop me using the mincer faster, and it gathering dust at the back of the cupboard, than getting hacked off because it isn`t working as I would like it. Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted October 21, 2008 Report Share Posted October 21, 2008 That seems a bargain been doing sausages for a while with the electric set up but you get alot of air pockets which is a pain how about the £29 one or is it rubbish ?? Not penny pinching just want to get the right set up. Cheers Jas Quote Link to comment Share on other sites More sharing options...
henry d Posted October 21, 2008 Author Report Share Posted October 21, 2008 J - Do you mean the manual one ? If so, I don`t think, though I could be wrong, that a lever operated stuffer can be as good as a geared one, as the gears will be easier to apply a steady and constant pressure. I hope to get some rabbits this weekend and I will do my first "Kitchen test"............Nigella Lawson eat your heart out Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 4, 2009 Report Share Posted January 4, 2009 The reason many people get air in their skins with the elec mincers as stuffers is they tend to press the plunger in the hopper all the way down. Stop about 3/4 of the way and top up the tube trying to expel ant air in the mix! I have used an elec mincer with stuffer attatchment for ages and only had one bad b atch ( the first till i got the hang) then all my others were perfect. There is NO need for 2 people to operate an elec mincer - stuffer if done correctly LG Quote Link to comment Share on other sites More sharing options...
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