Sausages are stuffed using nozzles on which the casings are "mounted".
Most household mincers or food processors have:
- *Either a single nozzle (usually Ø 20 or 22mm)
If this is your case, you will only be able to make large sausages like Toulouse (or larger) using pork casings from calibre (Ø) 30/32 or higher.
- *Or multiple nozzles
Generally, these mincers come with two nozzles.
One for making large sausages (see above) and another smaller one for chipolatas/merguez.
Prefer calibre 24/26 sheep casings (in pots or punnets for very small quantities) because your nozzle is probably conical and starts at 16mm and ends at 18mm.
The ideal is of course to buy a meat stuffer with at least 3 nozzles, the smallest of which will be 10 to 16mm.
Below is a small table of nozzle/casing correspondences for what you will find in the common market.
| Nozzle diameter | Admitted casing caliber |
|---|---|
| 10 to 13mm | 16/18 → 22/24 |
| 14 to 16mm | 22/24 → 28/30 |
| 18 to 20mm | 30/32 → 34/36 |
| 30 to 32mm | 36/38 → 40/42 |
| 36 to 38mm | 42/+ |
And as always, if you need any help, don't hesitate to contact us.
Have a nice day,
The Boss