Sausage Making Equipment

Sausage production is a traditional meat processing process carried out systematically and in larger volumes in professional kitchens. Manual sausage filling is time-consuming and does not ensure even density and size — a professional sausage filler automates the process, reduces air bubbles and allows the production of consistent portions.

Types and structure of sausage making equipment

Horizontal sausage fillers — meat mass is placed in a horizontal cylinder hopper; as a result of piston action, the mass is pressed through the filler into the sausage casing. Simple construction, lower weight, easier to clean. Suitable for smaller volumes. Vertical sausage fillers — the hopper is positioned vertically, gravity assists the flow of mass. Some models have a two-way (reversible) pump, which ensures better air expulsion and more even filling. Electric sausage fillers — motor-driven, allow production of larger volumes with one operator. Usually equipped with a transfer pump and multiple speed settings. The set includes several filling nozzles for sausage casings of different diameters — typically from 16 mm to 32+ mm. BHS helps choose a sausage filler based on capacity and production volume.

Where sausage making equipment is used

Sausage making equipment is used in all businesses where homemade sausages, special sausages or gastronomy products are prepared. Restaurants with a nose-to-tail approach or gastropub style — homemade sausage products are an element of culinary identity. Guest houses and farms with their own slaughter and meat processing — seasonal pork sausage production. Gastronomy businesses and delicatessens — specialised sausages with specific spices, fats and casings. Catering businesses with breakfast menus — homemade frankfurters or small sausages for breakfast. Special events and catering businesses — sausages for grilling, which achieve higher added value than purchased ones.

Hygiene and HACCP in sausage production

Meat processing equipment has the highest hygiene requirements — in the HACCP protocol, sausage production is a process rich in critical control points. Temperature control — the meat mass must remain below +4°C throughout the processing time; the sausage filler and work surface must be cooled or operated in a refrigerated room. Material — sausage fillers designed for commercial use are made of stainless steel and plastics approved for food contact. Washing and disinfection — the equipment must be completely disassembled, washed and disinfected after each session; all surfaces in contact with meat. Casing hygiene — natural casings are stored in brine or dry; washed with cold water before use. Cross-contamination — sausage preparation must be carried out separately from food products served without heat treatment. BHS provides advice on organising meat processing in compliance with HACCP.

HoReCa usage scenarios

Gastropub with a "house made sausages" menu — homemade sausages are a USP that distinguishes the establishment from competitors. Knackwurst, bratwurst or specific spice combinations. Hotel restaurant with a breakfast buffet — homemade frankfurters at the breakfast station are a premium element that guests appreciate more than industrially produced ones. Farm or eco lodge — seasonal pig slaughter and traditional sausage production are an element of authentic guest experience. Catering business with BBQ and grill formats — homemade chorizo or merguez are an essential part of a premium BBQ package.

Frequently asked questions

What hopper capacity is needed? Hopper capacity (2–15 kg) determines how often the equipment needs to be refilled. For smaller restaurants with sausage production a few times a week, a 3–5 kg model is sufficient. For active production (10+ kg per session) — a 7–10 kg or electric model. BHS helps calculate the required capacity based on production volume.

Which casings do sausage fillers work with? Sausage fillers are universal — they work with natural casings (intestines), collagen casings and artificial casings. Only the filling nozzle diameter differs, chosen according to the casing size. BHS helps select the appropriate accessories. Also contact us about a cutter for preparing meat mass.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.