Sausage stuffer as a wine press?

It could be that someone has tried this and will tell you about it. If not, and if you're going to buy it anyway to make sausage, why not give it a try and let us know how it goes?

You can crush and press cherries without removing the stones. That's what I did when I made cherry wine this year - no problems and no broken stones.

Erroll

The snausage stuffer wouldn't be my 1st choice. it's got a rubber gasket that surrounds the press plate and a relief valve for air (or fruit juices) & it's designed to force meat thru the outlet. i think you'll have a massive blockage at the outlet before you'd have a successful press. clearing the outlet would be a monumental PITA, since you'd have to unload the chamber for each inconvenience. the devices in question are, however, fine snausage stuffers. if yer into sausage making , buy one & do the experiment, but I wouldn't spring for one if i didn't make snausages too. spend yr $$$ on a smaller press- 2nd hand presses are easier to sell than 2nd hand stuffers.

Thanks for the advice. That's what I was worried about. I can't justify the cost for just one hobby. Perhaps something will turn up at a garage sale next summer.

On the other hand, maybe I could fabricate a filter plate to cover the bottom of the stuffer to prevent clogs.

Being a handy guy I may try making my own press. I did see some plans on the internet but nothing that looks that great. Do you suppose maple would be a decent wood for the basket?

Thanks, Andrew

bobdrob wrote:

Andrew, have you searched eBay for either press? Joanne

Maple would be fine, just don't use pressure treated (like I had to say that...)

We make hot sausage but we just make patties, you may want to start there. Ours is just pork butts trimmed pretty lean, kosher salt, fennel, black pepper and red pepper. We grind it coarse, add the salt and spices and pan fry a sample; if it needs more of something we adjust. You can buy an hand grinder new or used for around $35 US around here.

We freeze the patties on cookie sheets and then throw them into freezer bags with wax paper spacers. No idea why, but it gets hotter over time. (Not that it sits around that long usually...)

Lum has directions for a handmade press in his book as I recall.

Joe

Hi Joanne. I've tried Ebay but with shipping included in the price there doesn't seem to be any deals.

I have a small grinder and a manual stuffer. I'm going to be doing some italian sausage soon in much the same way you do your hot sausage. I also would like to make a lot of coarse garlic sausage.

We have chokecherry and apple trees and I assume both would make excellent wines.

Perhaps in the spring I'll have to host a wine and sausage party.

Andrew

Joe Sallustio wrote: