Sausage Stuffers

Once you're regularly filling more than 20 lb of sausage per session, hydraulic Sausage Stuffers provide faster and more consistent pressure than manual crank models. For delis and butcher shops filling hundreds of pounds daily, hydraulic is the only practical option.

Manual Sausage Stuffers are lower cost and well-suited for low to mid-volume operations or recipe testing. Hydraulic Sausage Stuffers from Omcan are purpose-built for production-level filling of dense, cold mixtures at consistent pressure.

You'll need at least two tube sizes to cover both styles. A small-diameter tube for breakfast links and a mid-diameter tube for bratwurst are standard. Most commercial Sausage Stuffers come with multiple tube options, and additional sizes are available for specialty sausages.

Yes. Hydraulic Sausage Stuffers are specifically rated for dense and cold mixtures, making them the preferred choice for dry sausage, summer sausage, and other stiff blends that manual stuffers struggle to fill consistently without air pockets.

Both. Grind first with an electric Meat Grinder, then mix seasonings thoroughly, then stuff with your Sausage Stuffer. Skipping the mixing step before stuffing results in uneven spice distribution through the finished product.

Omcan hydraulic Sausage Stuffers are available from 15L to 52L tank capacity. Choose the size based on your largest single batch volume; a 15L unit suits small operations while a 52L model handles full production runs for high-output butcher shops and delis.

Yes. Sausage Stuffers work with hog, sheep, collagen, and fibrous casings. Match the tube diameter to the casing size you're filling. Tighter tube-to-casing fits produce a firmer fill, while a slightly looser fit gives you more control over fill density for artisan products.