Sausage Equipment

All equipment should be clean and in good working order. Minimum equipment needed for manufacturing most sausages includes accurate scales, a grinder and a stuffer. A silent cutter, consisting of high-speed rotating knives within a revolving metal bowl, is used for production of fine textured sausages. Sausage texture (coarse vs fine) can also be affected by the size of the holes in the grinder plate, and the number of passes of the meat through the grinder. The cooking of sausages may be accomplished in smokehouses, covered grills or water baths.