Fresh sausage - pork pron - and pretzel extrusion

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Rytek's book is great....I also recommend "Charcuterie" by Ruhlman and Polcyn if you want to get into curing.

I'm using a grinder from Northern Tools, and I need to get a new stuffer. I tried a horn stuffer, but it didn't really work all that well for me.
 
I got this for myself for Christmas. Feels very sturdy. I'm very satisfied with the value!

I'm giving it a try in the next week on a batch of brats.

Let us know how you like it. I thought I was getting it for Christmas.
 
Do you think one could repurpose one of those 5-lb stuffers as a cheese/fruit press? I don't think I could sell the wife on a dedicated piece of equipment just for sausage, but if we could use it for several things maybe I could swing it.
 
That is the vent. As you press, excess air int he head space bleeds out, then when it hits the meat it seals and allows a nice even press. It worked very well for me and is wy nicer than the screw type bleeds I have used before.
 
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