Yes
– you can make succulent sausages and salamis. Enter the exciting world of
chaucauterie. We have been careful to select two models that are just the right
size for the country kitchen – not too small, not too large.Coming 2007 - Sausage & Salami Making – You Can Do it
Yes
– you can make succulent sausages and salamis. Enter the exciting world of
chaucauterie. We have been careful to select two models that are just the right
size for the country kitchen – not too small, not too large.
The
Jocker, made in Italy is of plastic design throughout and features a special
partial vacuum suction grip that holds to most smooth surfaces. Mince your meat
and fat, with the Jocker (a choice of grinding plates), then add your
wine/spirit or other preseratives (salt, pepper, paprika etc) then back into the
Jocker again to stuff your sausage casings with a choice of tubes for various
thichnesses.
Our other model, from Reber is a single speed mechanical screw sausage filler. Of the available range, we have chosen the 3Kg (6½ lb) version which in terms of realistic amateur usage and price represents the best value for money. Reber have a renowned name in Italy, as maybe your own sausages may receive amongst your friends.
Due 2007 at Jocker € 59-00c
Due 2007 Reber 3kg € 169-00