Italian sausage

You will like the stuffer.

Better texture and eaiser and less time consuming.

Welcome to SMF!!  very impressive first post!  Sausages look great

I bought the 5 pound LEM sausage stuffer and love it!

 

Welcome, yance!

 Italian sausages are a great way to get started!

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May I suggest on your next batch that you clear a larger space in order to have more room to move about.

Any flat surface is ideal and you wouldn't feel so confined to such a constricted area.

I'm a bit of a fanatic about getting my work area just so before I introduce any raw meat product. I find it much easier to keep everything safe & clean by de-cluttering my work space. Easy to clean-up afterwards too, with no wayward bits of raw meat finding there way onto things.

I lightly wash & bleach my boards before beginning and take all the brick'a bracks off the counter to allow me the ability to clean the surface area where they will contact the meat.

Having 'wiggle' room when you make sausages is a real blessing—and not hard to accomplish.

Bleached board with all my wife's counter clutter removed =clean & manageable work area.


Kevin 

Looks great!

The stuffer will make you wonder why you ever did that!

Good luck and good smoking.