- Sep 4, 2015
- 8
- 10
I made my first sausages Sunday, did bratwurst and cajons in 33-35mm hog casings and caseless breakfast sausage links. About 75 pounds in total. I was not overly pleased with the flavor or texture (using deer and pork) while. Looking for new ideas on here I see everyone saying how much difference a dedicated stuffer makes but not why. I plan to do large batches, 50 plus pounds at a time once I figure out a grind and seasonings I like. Just find it hard to justify the added equipment and cost as it would need to be operated by just one guy at a time so not seeing how a hand crank one would work too well