The Obi Wans struck again!

[DRKsmoking]

I'd like to see a pic of your setup.

Had to come back early to work in the shop, so thought I would drop this in for you.

The same as DougE described his way.

I after my last batch of sausages , added the wood base and also a none stick material on the bottom . To help from sliding and save any counter, table or whatever from being marked from the board.
You can see how the board raises the stuffer so my pan slides under the horn keeping the water and mess in the tray.
I am on the hunt for the bigger pans we used in the restaurants (I think 18 x 30 ) like a large cookie sheet we used to proof our pizza dough in.

David

 

[6GRILLZNTN]

Thanks for the pic David. I think I have everything I need to do what you did.

 

[LanceR]

That's a beauty Dave! Do you have a sausage board or are you going straight on top of your counter? RAY

Since my wife and I make sausage together we run the casings off and spiral them onto a large pizza pan and spin the pan as we go. then we just unwind the casings as we link them....

Here's some large kielbasa.

Some breakfast sausage links.

And some snack sticks.

 

[DougE]

Since my wife and I make sausage together we run the casings off and spiral them onto a large pizza pan and spin the pan as we go. then we just unwind the casings as we link them....

Awesome, about the only help I ever get is on the eating end of things lol.