We got a £34 cheapie mincer ,stuffer, pasta former out of ALDI.
It runs 11 pounds of shoulder & some belly bacon through in about 23 min provifig you have it on the coarse screen and have cut the meat up in to 25 mm chunks .
Once you have your sausage meat made and you are going to shirr the skins on the stuffer tube put a teaspoon of olive oil down in the skin ..this will run right through the skin and keep it lubricated .
we have split the last two batches of sausage meat into three some for salami , some for natural sausages and some to have additions mixed in such as leak & apple , garlic & onion , Home dried chopped mint & celery leaf.
Filling the skins works well if youb have the mixture slightl damper than most recipes suggest.
A 10 pound batch takes me about 35 min to run through .
So far we have made 40 pounds of sausages
What takes the time is all the preparation and cleaning up which adds about an extra two hours for me.
I link the sausages and slip them in the fridgee for an hour or so covering them with a clean tea towel this allows the sausage to settle slightly firmer than when filled . I then cut the sausages into individuals and put them on a buttered tray , cover it withte same tea cloth & freeze them for two hours.
Once frozen they are packed in bags of four and then vac packed & heat sealed , marked with a quality thick permanent marker pen with date & type and then put in the freezer till needed .