Syringe for manual sausage: description, instruction, application and feedback

For the preparation of sausages in the production of very different equipment. These are meat grinders, mincemeat mixers, and much more. One of the most important devices intended for making sausages, sausages and wieners is, of course, a padded syringe. The main types of such equipment exist only two: electric and manual. The first type is usually used in large factories. Syringe for manual sausage is used in small shops. Sometimes such equipment is used even at home.

Types of hand syringes

Padded constructions can differ primarily in size, and therefore, the volume of the chamber for minced meat. Also on the market there is a vertical and horizontal equipment of this type. Both kinds are quite reliable and productive. However, vertical models take up less space. But a horizontal syringe for sausage hand costs less (though very little). In vertical equipment, mincemeat is pressed in the cylinder from top to bottom. In horizontal - from right to left.

Design Features

The chamber for stuffing in hand syringes is usually made in the form of a cylinder. For its manufacture, stainless steel is used. The scrolled meat mass is slammed into the cylinder by hand. Pressing stuffing in a shell in sausage syringes can be made by different working bodies: screw, lobed, screw. However, most often in manual models, pressure is provided by a simple piston on a thin metal rod.

The syringes-fillers of sausages can operate at two different speeds. Stuffing stuffing, and especially large, usually produced in a slow mode. If the piston speed is not high, the shell will be filled with chopped meat as evenly as possible, without voids. Fast mode in such models is designed mostly not for work, but for pulling the syringe out of the cylinder or lowering it into the camera when laying minced meat.

Actually, the very movement of the working element is due to the simple mechanical rotation of the handle by the operator. And in vertical and horizontal models it is located on the sidewall of the metal frame.

Additional Items

Comes with equipment such as a manual syringe, usually several long hollow metal nozzles of different diameters. It is on them that an artificial, natural or bio-shell is put on the stuffing of minced meat. Depending on the diameter, these elements can be used to make a thick or thin sausage. To the socket of the chamber they are screwed with a special large metal nut. The nozzles, as well as the camera, are made of stainless steel. Since the inner surface of them is very smooth, even large-chopped minced meat leaves the shell very easily.

Syringe for home

At home, simple plastic nozzles are usually used to prepare the sausage, fixed to the socket of the meat grinder. However, in recent years, manufacturers have started to produce small (3-5 liters) syringes. You can also choose this model for home use. Buying a hand syringe will be a good solution, for example, for those who feed pigs, sheep or bull calves. After all, the bowel after slaughter is usually a lot, and therefore some meat, if you have such equipment, you can immediately start to prepare a natural and delicious home-made sausage.

How to use

Work with a design such as a syringe for manual sausages is not difficult. Pieces of beef, lamb or pork are simply twisted in a meat grinder and are hammered into the chamber (thicker). Then a suitable nozzle is attached to the socket of the cylinder. Beef and pork sausages are usually thick, for lamb - thin. After this, a carefully washed bowel is put on the nozzle. To pull it it is necessary at once on all length, having combined "accordion".

After that, it is necessary to slightly turn the handle on the frame in order for the minced meat to pass into the nozzle. Then the edge of the intestine is pulled out a little forward and bandaged into a knot. You can also use a string or a thick thread. Next is the actual stuffing. Once the whole gut is filled, it is removed from the nozzle and tied on the other side. After this, the resulting long sausage can be divided into sectors, twisting the shell in several places.

How much does a syringe cost?

The price of sausage equipment of this type depends mainly on its dimensions. Models with a volumetric chamber, designed for a large amount of minced meat, are more expensive. Syringe for manual sausages 3 liters or 5 - cheaper. In general, the price for such models varies between 9 and 12 thousand rubles. In comparison with electric models, such a cost can be considered not particularly high. Even not too large structures, working from the network, cost from 150 thousand rubles.

Small models

If someone is using a real manual syringe for filling sausages on the frame, it is too expensive to buy a small filler of a simple design. Such equipment costs only about 2000-2500 rubles. The cylinder in mini-models is installed in a horizontal position on a small metal stand, and the handle is located on the lid of the camera. Nozzles for mini-syringes are usually performed not from stainless steel, but from food plastic. Of course, this model will not be too big for performance. The camera for mini-syringes is designed most often not more than 1.5 kg. However, for home use, this type of model can still be a very good option.

Reviews about syringes

Despite the fact that the equipment of this type appeared on the Russian market not too long ago, the opinion of Russian consumers has already developed quite well. Good talk about simple hand syringes for sausages, both owners of specialized shops, and ordinary housewives. To stuff a shell with forcemeat with their use, certainly, it is much more convenient, than on a meat grinder. Many believe that the process of cooking sausages with the availability of such equipment is becoming a real pleasure. Unlike a meat grinder with nozzles, syringes, judging by the reviews, are never clogged. They work much faster, and the sausages, prepared with their use, are very high quality - dense, mouth-watering and without void.

Thus, syringes intended for making sausages can be considered to be very convenient and useful equipment. To use them is extremely simple. Of course, the price of solid models is relatively high. However, those who want to cook at home sausages, sausages and sausages often and with comfort, it is still worth thinking about acquiring a syringe.