What You Need for Each Step

• Cutting can be handled by knives made of 67-layer Damascus steel or the Akiro knife with a 20.5 cm blade. The edge can be aligned with a diamond sharpening steel with a 30 cm grinding section or a roller sharpener with angles of 15° and 20°.
• Curing is accelerated by a marinating syringe, which injects the brine into the meat. A tenderiser breaks down the fibres, and a 1.5 l ham cooker with a thermometer cooks ham from 1 kg of meat.
• Filling is handled by natural casings. Pork 28/30 mm are suitable for classic sausages, while sheep 18/20 mm are for frankfurters and kabanosy. Pork casings come in packs of 20 m for 10 to 13 kg of filling or 90 m for 55 to 60 kg. Sheep casings of 91 m are sufficient for 18 to 24 kg.
• Tying is done with linen and cotton twine resistant up to 240 °C in lengths of 55, 145 and 190 m. A meat netting applicator is used for threading, and the ends are closed with clip pliers.

Sausage stuffers Browin fill both vertically and horizontally and hold from 2.5 to 7 kg of meat. The flavour is refined with spices, blends and marinades, and the finished sausages can then be hung in a smokehouse.