Sausage products are a core category within the meat processing industry, ranging from traditional Chinese cured sausages and standard sausages to Western-style hot dogs and breakfast sausages; they are widely used in retail (supermarkets), foodservice distribution, and food processing plants. Here, Orange Mech draws upon sausage-making techniques to show you how to produce sausages in a variety of flavors.

The hydraulic commercial sausage making stuffer is specialized equipment for meat processing. It utilizes a piston inside the cylinder that advances downward at a constant speed to smoothly and evenly extrude the meat mixture through the nozzle and into casings, thereby completing the sausage filling process. This machine is suitable for producing a wide range of products, including various types of sausages, cured sausages, ham sausages, and blood sausages.

Introduction: Use a hydraulic sausage stuffer for commercial sausage making to ensure consistent taste and uniform product quality.

Locate the equipment on flat, hardened ground and secure its feet to avoid operational vibration offsets. Check the power voltage, hydraulic oil level and sealing condition of each connecting pipeline before startup, clean the hopper, sausage-filling tube and piston assembly, check the precision of equipment core components and ensure safe production.

Before startup, clear any residual meat scraps and debris from the interior of the barrel and the sausage-filling nozzle, and thoroughly clean all parts of the machine that come into contact with food ingredients. Tighten the machine's connecting bolts and hydraulic line fittings one by one to prevent oil or product leakage. Check the hydraulic pressure gauge to ensure the pressure falls within the equipment's specified operating range. Have casings and seasoned meat filling ready in advance, and ensure an adequate supply of production raw materials.

Load the prepared meat mixture into the hopper and fit the soaked, rinsed sausage casing fully onto the filling nozzle. Once the casing is in place, start the machine to automatically perform the filling process. For prolonged, continuous production, the automatic refilling mode can be activated to stabilize operations and prevent issues such as meat separation or filling failure.

At the end of daily processing, cut off the main power supply of the equipment, disassemble the fittings that directly contact the food materials such as the filling nozzle and the charging barrel, and flush the residual meat fillings with clean water to avoid the breeding of bacteria and the deterioration and odor of the food materials. Wipe the outside of the machine body with a soft cloth to keep the hydraulic oil pipe and hydraulic valve group dry and clean. Regularly check and repair the sealing ring, piston, oil seal and other vulnerable accessories, and replace them immediately in case of aging, cracking and oil leakage, so as to ensure the long-term stable use of the equipment, extend the service life of the equipment and stabilize the production capacity.

Based on different sausage making processes, sausages with various flavors can be produced.

Prepare in Advance: 

Pig hind leg meat: 1000 g; white sugar: 80 g; salt: 25 g; Chinese liquor: 50 mL; light soy sauce: 30 mL; dark soy sauce: 15 mL.

Fabrication Method:

Use a meat cutter to cut pork hind leg meat into meat grains, and then use a meat cutter to cut and mix pork grains and condiments at high speed, and refrigerate for 12-24 hours.

Put the marinated meat stuffing into the hydraulic sausage machine, select the appropriate size of the sausage tube, cover the pig casing, evenly fill and bind it in sections.

Hang the filled sausages in a ventilated and cool place for 7-10 days, or send them to the drying room for drying at 50-60°C for 48 hours.

Prepare in Advance: 

Pig leg meat (fat ratio 3:7): 1000 g, 50 g fine white sugar, 18 g common salt, 40 mL rice wine, 3 g five-spice powder and 2 g pepper powder.

Fabrication Method:

Use a chopping mixer to grind the pork leg meat into meat paste, and then put in all the seasoning, stir, and refrigerate for 4-6 hours.

Put the marinated meat stuffing into the sausage machine, select the appropriate size of the tube, low pressure fast filling, subsection kink.

Potted sausages shall be cooked with water at 85°C and taken out for cooling and then frozen for preservation.

Prepare in Advance: 

Beef: 800 g, 200 g beef fat, 15 g black pepper, 22 g salt, 15 g sugar, 5 g garlic powder and 30 mL red wine.

Fabrication Method:

Crush the beef and fat with a chopper, add all seasoning and mix evenly, and refrigerate for 8 hours.

Put the marinated meat stuffing into the sausage machine, select the appropriate size of the sausage tube, use the sausage casing to fill, and kink in sections.

Prepare in Advance:

Pork (fat ratio 3:7) 1000 g, chili powder 30 g, Sichuan pepper powder 10 g, salt 28 g, Chinese liquor 40 mL, brown sugar 20 g, five-spice powder 3 g.

Fabrication Method:

Use the meat grinder to grind the prepared pork into meat grains, take out the meat grains and put them into the stuffing mixer, add the remaining condiments and mix evenly, and refrigerate for 24 hours.

Take out the marinated meat stuffing and put it into the sausage machine. Select the larger diameter tube and bind it in sections.

The filled sausages shall be hung in a ventilated place for air drying.

Prepare in Advance:

Pork (fat ratio: 2:8) 800 g, beef 200 g, starch 50 g, salt 25 g, sugar 15 g, garlic 20 g, black pepper 3 g.

Fabrication Method:

Mix pork and beef with a meat grinder, take out the meat and put it into the chopper, add seasoning, starch and an appropriate amount of ice water, mix them into meat paste at high speed and refrigerate for 12 hours.

Put the marinated meat stuffing into the sausage machine, select the larger diameter tube and bind it in sections.

Dried red sausage shall be dried, cooked and finally smoked and colored.

OrangeMech has been dedicated to the research and development of food processing machinery for more than ten years, with mature equipment process and stable performance. Equipped with an intelligent hydraulic control system, it has adjustable parameters and wide adaptability, and can adapt to multiple formula production, greatly reducing material loss and the defective product rate. The machine can customize the model and capacity according to the needs to help enterprises to produce in a large scale and intelligently.

Sausages are a staple meat product in daily life. As a specialized manufacturer of commercial sausage equipment with years of industry experience, Orange Mech empowers you to become a professional commercial sausage maker by providing complimentary basic recipes.