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Alot of people say it is hard to make sausages in a mincer as opposed to using a filler. Why is this?

1 answer

Getting the meat into a sausage skin requires a fair amount of pressure. Mincers do not have the same pressure as a sausage filler. The mince can and will back up in the barrel of the mincer causing it to cream. Best scenario is to take your time and try not to over fill the skin and be patient.

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