Hi and greetings from Norway!
I have a sausage stuffer like the one in the picture.
When I make a big portion of sausages I usually don't bother with the amount of meat lost in the bend and in the tube and just use it for meatballs or something else.
However. I like to experiment and make some small amounts as well. Do you have a pro tip to get all the meat in casings?
I have a sausage stuffer like the one in the picture.
When I make a big portion of sausages I usually don't bother with the amount of meat lost in the bend and in the tube and just use it for meatballs or something else.
However. I like to experiment and make some small amounts as well. Do you have a pro tip to get all the meat in casings?