hi it's alaskagranny today i am going to show you one of my new favorite kitchen tools the lem hand crank sausage stuffer we finished grinding 10 pounds of beef shoulder we seasoned it for hot links
how to cook smoked polish sausage, and we have natural hog casing put it into sausages tomorrow we will put them in the masterbuilt smoker today i am going to show you how to use the lem hand crank sausage stuffer you need casings, meat, and a little bit of muscle
the lem components are very easy to assemble and they come apart simply and easily for cleaning first component are these clamps you clamp it to your counter or there are holes you could drill and mount it permanently if that is what you wanted then it has a press that is make of food grade plastic and it has a rubber gasket around it so it seals it everything goes smoothly the vessel that holds the meat keep it in your freezer for an hour to overnight before you make the sausage that helps the meat slide through it carefully cleanly and it also keeps
anything from being contaminated there are 3 sizes of casings 1 lamb casing pork casing and beef casing this one is for breakfast sausage, which we made the other day, this size would make bratwurst which here is a package we made the other day this size would make a summer sausage your first component is your casing casing comes hanked or tubed both of them have been cleaned and salted the difference is the tubed casing has been put on a plastic so it is easier to use you can see here it is
on plastic it is easier to put on to your machine and easier to fill this little tiny bit here will take 10 pounds of our prepared meat you want to soak it in water to remove the excess salt and to make it pliable step 1 take about 5 pounds of your meat and load it into your vessel push it down to get all the air out so it will hold all that you can get in it if you are lucky you can get your boys to help you like i did now that my vessel is loaded i am going to put it on the press there is a little gizmo here that allows air to escape if you have too much in here
you want to make sure you get under that as you load it up then you crank this down and the gasket seals it and you are ready to go take the black cap put it over which tube you want twist it on here the next step is to apply your casing spread it up there as carefully as you can and thread it all in there if you use the one with plastic you will find out how much easier that is to apply once you get the casing on you remove the plastic by hold the casing and pull the plastic off now that it's ready, you want to crank your sausage until it begins to come at the end
pull out your casing tie it off so there are no air bubbles before you begin luckily i have 2 of my boys cranking away for me as you can see it takes a strong man to crank and an even stronger man to hold that tube at the end you can see why you need someone to help you i don't have 4 arms we actually have 10 pounds of meat but our vessel holds 5 so we are going to snip this off, call it done see how it's been rolled up so it doesn't just go anywhere like the counter or the floor curl it up as you go then tie this end off
when you get ready to do the next section once again press down on the vessel until the first of the meat reaches the end of the tube then get the air out of the tube and tie it off then begin the second roll what we are going to do is twist it off we like to make them about 6 inches so it fits in a bun find 6 inches and pinch it off twirl it then each one is individually wrapped
and ready to go make sure to pinch it a little bit before you twirl it
so your casing won't rip keep rolling in 6 inch increments until you reach the end of your sausage then you are ready to put it in the smoker and it is ready for whatever favorite dish you have please subscribe alaskagranny channel alaskagranny.com
