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I'm looking for a all-in-one manual meat mincer & sausage stuffer. Can anyone recommend a decent cheap one that's ok for a beginner?

I've read horror stories where some of the manual machines have had metal fillings come off, and where the meat taste of oil!

Many thanks in advance,

Tony.

I can't help you, but I'll be watching this thread with interest too, I have been on the hunt for the same thing for a good while now

Can't help either Tony. We're one of the people who bought a "cheap" mincer/sausage stuffer. No oil taste I'm pleased to say. And it worked fabulously - once. The second time I tried to use it the end of the shaft sheared off!

I've kept the sausage attachments - they were just polythene tubes, and invested in an old mincer off fleabay. The shaft is much sturdier and I'm sure will perform much better.

I've managed to find a forum on sausage making at: http://forum.sausagemaking.org/index.php

There is also a free 135 page pdf on getting started on sausage making and TONS of recipes at: http://forum.sausagemaking.org/viewtopic.php?t=3986

I've heard that an electric machine is ideal for one person, but they sell for around £50-£80, then make a leap to £200+. I just don't think that they're practical, especially if there's a power cut, or it breaks down due to all those parts, and that fact that I'm frugal!

The quest for the ideal machine will continue...

we started witha porkert one, thats an old fashioned mincer, with sausage stuffing attachement - and it works fine - but its hard work and ideally best for two people (one turning one managing the sausages)

then we bought an electric mincer.. and it works.. but very very noisy

then we inherited a 1950s kenwood chef - fantastic! - it plods happily through the mincing.. and we used the sausage stuffing attachement we already had on the end of the mincer. its the best

you can pick up old machines for about 35 quid on ebay - make sure you get the right attachment though.

we now have 3 old kenwoods :)

I've just ordered a porkeret type grinder off fleabay, so will see how I get on & post my thoughts. Never thought about the Kenwood machines. Mum got one y-e-a-r-s ago and it was one kitchen workhorse that never broke down!

So now I'm looking at casings. Will probably go for hog as this is more forgiving especially for a beginner. For rusk I'll just use stale bread as there is always a loaf getting on a bit.

started off with a cheepish 'aloy' one - crap - filings cape off, the plastic bearing was wearing out after three uses, then the handle sheared, couldnt get my money back only another of the same
then bought a cast iron 'kitchen craft' one, it is worth every cent!

frozenthunderbolt wrote:started off with a cheepish 'aloy' one - crap - filings cape off, the plastic bearing was wearing out after three uses, then the handle sheared, couldnt get my money back only another of the same
then bought a cast iron 'kitchen craft' one, it is worth every cent!

Did you go with a 5 or 8?

Don't know if mine is a 5 or 8 but she's in the kitchen so I"ll ask her,


"oops she just called me a rude name"

Serves you right

re casings.. we used the collegen ones at first - but more recently went to natural casings. i think the natural ones are easier to fill, and easier to cook with.

surlymonkey wrote:

frozenthunderbolt wrote:started off with a cheepish 'aloy' one - crap - filings cape off, the plastic bearing was wearing out after three uses, then the handle sheared, couldnt get my money back only another of the same
then bought a cast iron 'kitchen craft' one, it is worth every cent!

Did you go with a 5 or 8?

It is a 5, though i suspect that if the 8 has a larger hopper and clamp then it would be better (easier to use) if you can afford any additional price.
The only thing I am not completely sold on is the plastic bearing for the shaft, though it doesn't seem to be wearing as the one on the crappy alloy one did.
I particularly like with the kitchencraft one that it came with different sized cutters for coarser or finer mince.