Great explanation. One thing that I learned that helped me when twisting the sausage is to NOT twist one and and then the opposite way, alternating but instead twist one, get the next one to length but skip twisting that one, pinch it to secure that untwisted link while you get your next link and then twist the one you skipped by holding the links on either side of it and twisting. I hope that makes sense. That way you don’t have to keep alternating, you just basically just twist on every other link, doing it in the same direction.

Thank you for making this. I have watched a ton of videos for home sausage making and none of them were as clear or instructive.

For a guy who is just going through puberty, he knows a lot.

Uhh, when you're making links, you twist every other pinch. You won't have to change direction and both ends still get twisted. Saves tons of time.

BRAVO chef!

I'm taking an amateur Charcuterie class on JWU - Providence next week.. I can't wait

Please tell me the brand, the price and size of the stuffing machine,,, I want to buy one from Amazon

What brand of stuffer is that? I have one that looks just like that but I am sure it is older and there are identifying marks on it. The plunger on mine is not quite the same but everything else looks the same. Works great!

I'm confuse what kind of rubber pipe is used, and were to purchase this rubber 😁

I decided after countless Fups that I would seek help elsewhere.

Thank You!

great video, but I'm fresh out of rubbers. Alternatives?

Is this the first time this guy assembled this stuffer?😩

What kind of sausage stuffer is that? It looks sturdier than the one I have. Also, is this a butchery school class or culinary school class? Just curious, great instruction.

what is the number of this sausage case? I can't find this thin gut!

When can I buy o ring of sttoper

is thi available

what brand name is this machine? where can you buy a large vessel like this?

I try, and put about 4-6 sausages in a vacuum pouch, but In a vacuum chamber it’s a lot of pressure, and smash all the sausages, and looks like a meat balls smashed 😪, thanks for feed us.

That girl seems to be laughing a lot. Is she sitting on a pine cone?

how many sausage will i make

Boa Noite Onde encontro essa ensacadeira de linguiça ?

Not linking in 3s?

hi i havant use that kind machine yet. frm 10kg mince

Hahaha awesome didn't know if this was serious or a comedy sketch either way it was pretty pathetic

No gloves at all, in my life eat that.

C'è qualcuno che può spiegarmi perché mi si rompe il budello?

there is no such thing as a bad tatto

Amateur.

i presume you showed your budding wanna be's the hows and whys of sanitising machines and food prep area before doing the demo ?) the piston has an air release valve, as in the model you are demonstrating, then you do not need to forcefully throw the mix in into the pitcher(cylinder here in the good old uk) as air will automatically be forced to the top and out through the air release valve, please leave professional charcuterie and butchering to the professional butcher, sausage and pork pie maker, you are killing the trade , butchers do not do cookery programmes , so chefs should do not butchery programmes or therefore use kitchen/chef knives to cut meat ,it gives the die hard good old butcher a bad name!each to there own enough said