Sausage… Fresh, juicy, fragrant, from good meat, with spices, with a crispy ruddy crust! Are there many people who refuse to eat yummy?
Sausage of various types, prepared according to special signature recipes by staff chefs, is the highlight of some restaurants and cafes. Often, delicacy lovers prefer to cook sausages on their own, at home. Both those and other masters in the process of producing meat masterpieces use special equipment for filling protein, natural or artificial casings with minced meat - a sausage stuffer. What are the varieties of this kitchen utensil? How are they arranged? What are they for?
Sausage syringe: where to use
The device is used in the process of making sausages, sausages and other products. It is widely used in butcher shops and catering establishments.
Sausage syringe was also appreciated by home craftsmen. This simple device will help any novice cook in preparing the mostexquisite varieties of meat delicacy. A syringe for sausage is necessary for uniform filling of a pre-prepared shell with minced meat. Its use greatly speeds up the process. The device is also used for cooking original fish and vegetable dishes. A high-quality sausage filler will come in handy when you are preparing a product from minced meat - in such a sausage, the taste of meat is best preserved.
Benefits
The culinary syringe allows you to simply and inexpensively cook sausages, sausages and sausages, excluding the presence of modified products from their composition. This is its main advantage. There are some more advantages in the device device:
- ease of operation, maintenance;
- variety of attachments ensures a rich product range;
- nozzle changing mechanism makes it easy to replace a damaged casing;
- the machine is compact, easy to transport and store;
- manual syringes provide high performance without using electricity (economy).
According to the feedback from users who have experience with the device, cooking sausage products using this device brings a lot of positive! In addition, syringes never clog, as happens with meat grinders. The process itself is much faster. In addition, product quality is improved: sausages are dense and appetizing.
Working principle
Everyone can understand how the device works. First on the cylinder with placed in the middlethe funnel is fixed by a piston. The movement of the piston ensures the supply of minced meat into the shell, which is put on the funnel. By the way, it works with the help of hydraulics (in the case of mains operation). You can also use the manual method. The use of hydraulic models allows for vacuum filling of the casing for longer shelf life.
Sometimes sausage fillers are equipped with an automatic linking device that allows you to dose the amount of minced meat to make small sausages without using a clipper. The syringe works according to a simple principle: pre-cooked minced meat is placed in the cylinder of the apparatus, the piston pushes the product to the funnel with a shell put on it.
Varieties
By type, the device can be of two types:
Vertical syringe for sausages. Used in the process of stuffing the shell of minced meat with a rough consistency
Horizontal syringe for sausages. It is the most popular because of the increased comfort in operation
The following devices are distinguished by the type of energy source:
- Sausage syringe manual (mechanical). The performance of the unit is entirely dependent on the labor of the operator.
- Hydraulic filler. Used in production shops, guaranteed to ensure the density of stuffing.
- Vacuum syringe. The best option for the highest quality shell stuffing.
According to the type of supply of minced meat, devices are dividedon rotary, which are used when working with low-temperature and structured minced meat, and screw (recommended for fluid material).
How to choose?
When choosing a filler for sausages, it is necessary to take into account, firstly, the planned volume of production. For the manufacture of a small amount of products, the best option is a manual (mechanical) syringe. It is easy to operate and durable. For large production volumes, a rotary filler is best suited. Sausage syringe with a small volume of the working cylinder (3-8 l) is used in catering establishments and mini-workshops. Machines equipped with a working cylinder with an increased volume (10-15 l) are used for industrial production.
Secondly, when choosing a device, the number of nozzles that the device is equipped with is also taken into account. The richness of the product range depends on them. In addition, it should be noted that the vertical sausage filler is more compact than the horizontal model. But it also costs a little more. Experts also advise for large enterprises and workshops to choose a vacuum unit: this will significantly reduce the amount of rejects, improve the density of minced meat in the shell. But for home-made sausages, a syringe with a flask with a volume of 1.5-3 liters is recommended.
How the most popular homemade sausage stuffer works: steps
The most preferred option for filling sausages in home production is a 3-liter device. It works like this:
- minced meat is prepared in a meat grinder and tightlycrammed into the cell;
- the selected nozzle is attached to the socket of the cylinder (thin for lamb, thick for pork and beef);
- the washed intestine is put on it, pulled with an "accordion" along the entire length;
- scroll the handle on the frame so that the minced meat enters the nozzle;
- the end of the intestine (shell) is slightly pulled forward and a knot is tied (they also use a thread or cord);
- stuff the shell with minced meat, remove from the nozzle, tie off the other end.
The manufacturing process ends with the fact that the sausage is divided into fragments, twisting the casing in several places.
Homemade Features
The drive is equipped with two gears to provide different feed rates. Stuffing stuffing is done at a low speed, which allows you to fill the shell evenly, without voids. The fast mode is designed not for work, but for removing the syringe from the cylinder, as well as immersing it in the chamber while laying the minced meat.
The most preferred model for home-made is the horizontal sausage filler: it is more convenient to hold the casing during filling. Usually equipped with a certain number of outlet funnels with different diameters. This makes it easier to choose the right model for cooking wieners and sausages. Sometimes syringes are equipped with nozzles for making hamburger patties. By the way, during the manufacture of all parts that come into contact with meat, stainless steel and other neutral materials are used.
BestBrands Overview
According to feedback from users who have experience with the device, the best professional mechanical stuffers for sausages are made by Italian manufacturers such as Sirman, Frosty, Fma, Fimar. Among the best professional electromechanical equipment, Altezoro products are distinguished by an affordable price. Consumers also pay attention to such companies: Kocateq, Sirman, Hakka Brothers and Apach. Their products are also good to use, affordable and of high quality.
Examples
Let's consider how the sausage syringe (manual) Frosty SH-3 works. This is a mechanical device for making sausages from an Italian manufacturer. Type of loading - horizontal, operating principle - mechanical. The cylinder and body are made of the strongest, wear-resistant stainless steel, the air vent piston is made of food-grade nylon. The gear train is made of hardened ground steel. The single-speed unit is equipped with nylon nozzles (diameter: 16, 22, 32, 38 mm) in the amount of 4 pcs. The volume of the cylinder is 3 liters. Length - 470 mm, height - 240 mm.
Another striking example is the sausage syringe (manual) Frosty SV-3. Loading type - vertical, operating principle - mechanical. The rest of the data is similar to the previous model. Parameters: length - 300 mm, width - 340 mm, height - 570 mm. In a word, there are a lot of models. If desired, the list of devices can be found in any professional store.
Pricing
The cost of a food syringe is determined by its size. More expensive are models equipped with a three-dimensional camera, designed fora significant amount of stuffing. So, a 3-5-liter manual (mechanical) syringe costs about 9-12 thousand rubles. Small electric devices will cost more - 150 thousand. The price of a mini-model with a chamber volume designed for 1.5 kg of minced meat (the material for the nozzles is not stainless steel, but plastic) is about 2-2.5 thousand rubles.
Stuffing sausages with a meat grinder is a very long and labor-intensive process. A food syringe is able to greatly facilitate it, its use significantly expands the range of products. Sausage casing filler is an indispensable tool for a real chef. Bon appetit!
