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VEVOR Electric Sausage Stuffer – Item of the Day

The Survival Podcast Posted on by

SPECIAL NOTICE – I have had extensive problems with this item, I will discuss this at the beginning of episode 3543 today if you want to know more.  I will just say that at the current time I do not recommend this item and will be evaluating a manual model over the next few weeks that if it passes testing I will recommend instead of this one.  Basically my stuff after only two uses is no working.
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This video will show you what I mean by that if you have interest. So far Vevor has had no recommendations as to fixing it and I can’t demand a new one since I never paid for it in the first place.  There are also many that love this stuffer so perhaps I got a lemon but I am not calling this one BUY AT YOUR OWN RISK.  Again I do not recommend it for the time being.

Today’s Item of the Day is from Vevor; it is their 15L Electric Sausage Stuffer.  I will also provide a few alternatives.  One that is just a bit smaller and couple manual options if don’t need to make a lot of sausage or don’t want to make a large investment to get started.

(Remember to use code VVPROMO to get 5% off anything you buy from Vevor with my links).  And check the video at the end of this write up too.

The options I will mention in this write up Include (prices as of 7-29-24)…

Note – while the above are the options I most recommend you can get much larger manual options, many low cost smaller ones just to give it a shot, etc.  You can see all the stuffers Vevor Makes at this Link.

Okay out of the gate this was one of those items Vevor sent me to review.  I am part of their “Influencer Program” so I was provided this item at no cost.  Still you know me if it doesn’t pass muster, I don’t list it on TspAz.  I will also say though this item was out of stock for a while and I have been chomping at the bit to get one.  What I am saying is I am excited about this and requested this item as much for myself as to review it.  Had they not been willing to give me one, I would have just bought it.

Next while the 10L is in stock now, when I requested one of these items it was not so I got the 15L one.  Honestly I would have gotten the smaller one as it works exactly the same and 15L is a LOT of sausage per loading, say 30 lbs roughly.  So the 10L will do about 20 lbs which is plenty per batch and the foot print and weight is a bit less.  Translation either will be fine and if going smaller saves you some money, it is fine to make that choice.

There is a lot to love about this item in either size.  It comes with 4 stuffer tubes in the most common sizes they are…

  • 15 mm –
  • 21 mm –
  • 30 mm –
  • 37 mm –
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Again both the 10L and 15L size come with all four.  So you can make anything from ring bologna to snack sticks.  Brats to breakfast links and anything in between.

Next with any electric sausage stuffer you really want a foot pedal, sort of like a sewing machine, you can run and stop the advance with your feet, meaning your meat covered hands are free to do their work and not smear goo all over the machines controls, plus you can instantly stop things.  Many stuffers don’t have them but you can buy after market ones, that are an on/off style, they simply cut or turn on power.

The Vevor models have something more like a true sewing machine control.  Push down it advances, stop pushing it stops, very easy and intuitive to control which is great especially when you are first learning the skill of filling casings.

Next up is speed control you want this on an electric stuffer, you need it frankly.  When you start you will want to go pretty slow and this thing can move at a true snails pace, a snail may grow impatient waiting honestly.  At full speed you’d look like Lucy in the famous chocolate episode.  Honestly you will only use it at top speed when opening it up and needing to retract the pressure plate to the top.  With precision control and a dial that has total adjustability you will be able to dial in exactly the right speed for your level of skill or type of sausage you are making.

Economically this is an investment but one that will in time pay for itself.  Imagine being able to make any kind of sausage you want, from any meat, any herbs, anything you want in it.  Hunters will instantly think venison, elk, antelope, etc.  Great.  Homesteaders you will have an entire new use for culls and trimmings.  Those of you that buy primals and sub primals and do your own cutting (and you should) imagine what you can do with all those trimings.

One example is the following.  We all know the point of a brisket is the best part for strait up eating.  A well marbled point need not smoke for hours, slow cooked about 4-5 hours in an oven wrapped tightly with 30 minutes to get color at the end and it is one of the best things you will ever eat.  What about the flat though?   Try this.  Get a packer brisket, remove the point and set aside as a roast.  Take the flat and dice it up for grind.  Trim all that beautiful fat and make the mix about 25-75 fat to meat for brisket sausage.

You will have a lot of extra fat on a packer brisket, save what you don’t use.  Take that and use chicken thighs for a second batch and you will have chicken sausage that doesn’t suck, especially since you make it yourself and don’t do a fine grind, do it corse.  From the flat make something like a smoked brisket dry rub with jalapeño sausage.  Just use the same seasonings you’d use for YOUR version of a smoked brisket.  With the chicken go say a bit Asian in style, some ginger, chilie, garlic, may be a bit of red or green curry and some teriyaki to finish it.

Let me ask have you seen either of those sausages in a store, ever?  See what I mean you have total control?  My wife is okay with sausage but not a huge fan so when I got this she was like well, meh, I guess.  Then I said what if I dice up some pork shoulder then blend it with apples and sage which you love when I do pork chops that way.  She responded with, “you can do that” and I said, “of course I can”.  All of the sudden the lights came on, she’s on board.

Don’t like the BBQ Brisket, Asian Chicken with Brisket Fat and Apple Sage ideas, who cares you are a free human make what you want, with what you want your way, that is the entire point. I will also point out with machines of this size this is a “Side Hustle in a Box”.   Think about this my Pork, Apple and Sage sausage can be made with shoulder (honestly should be it is perfect).  You can get it for a buck 80 to a bit over two dollars a pound at Costco.  The rest of the ingredients say add say a buck a pound, IF THAT.  A similar sausage sells on this page for 9 bucks for 12 oz, which is 21 dollars a pound.

So whether you sell some on the side or just make it for you and your family this is really like printing money once you learn to master the craft.  I have been making sausage since I was 14 years old, I learned from old school PA Dutch (not Amish) farmers on very old equipment that you had to hand turn, mostly processing deer meat.  And let me tell you it is a surprisingly enjoyable hobby.

A quick note on manual stuffers, I have included two from Vevor in this review.  Let me say few things.  If you are not sure this is something you want to do a lot of you may consider one of them.  I selected the two that I found the best review videos for on YouTube where I could actually see them work, vs. written reviews often written by people who don’t have a clue how to use them.  Vevor makes some really great stuff and some not so great stuff.  I simply do not recommend going lower in cost and quality then the two I included.

I also do not like horizontal manual stuffers they are very hard to use alone just because of the way everything sits.  Lastly even though you can get pretty good at using a manual machine alone, it isn’t the best approach.  What I am saying is if you want a manual machine plan on having a partner when stuffing.  So if you are pretty sure you want to do this long term and will be doing it solo I would invest in a electric version.  This is the first one I have ever owned and the difference is night and day.

Anyway whether you produce meat on your homestead, gather it in the field or simply buy smart and process your own meat, sausage is the original way to make sure you produce no waste and eat like a king at the same time.  So check out the options for sausage stuffers on Vevor today, again the ones I really recommend are…

And check out the video below of this machine in action stuffing some Pork, Sage, Fennel and Apple Sausage.  And just below the video is the base recipe for this sausage but don’t let it limit you.

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Here is the recipe for the sausage in the video for the procedure I use, see the video. This is per 2 pounds and is easily scaled up.

  • 2 lbs of pork
  • 10 Fresh Sage Leaves (My sage is narrow leaf, see pic here and adjust accordingly)
  • 2 TSP of Salt
  • 1 TSP of Ground Pepper
  • 1 TSP of Fennel Seed
  • 1.5 – 2 Apples grated
  • 6 Cloves of garlic (smashed, peeled, chopped roughly)
  • 1 TSP of sugar (don’t sweat it, this is going to mean 2 carbs per lb of sausage)
  • 1 TSP of Thyme

P.S. – In the video I noted that my 32mm cases (made by LEM) did not quite fit on the included 21mm tube.  In the end they did but I had to feed them more like natural casings then just putting them slinky style on the tube.  This chart from Waltons shows that in theory the perfect size for a 32mm collagen casing is 22mm so it should of worked.  I think perhaps Vevor is specifying the inside vs. the outside diameter.

In any event that page gives a lot of information about sizing tubes and casings for various applications. In any event the tubes that come with it will likely do all you need, but some may want to get a smaller tube for thin snack sticks, far as I know the smallest such tubes made are 9mm vs. the smallest that comes with the Vevor machine being 15 mm.

Additionally I mention parts.  Things like grinders, stuffers and slicers are all part of the huge multi trillion dollar meat processing industry.  Meaning everything is standard sizes you just have to measure things and insure compatibility.  Vevor doesn’t sell parts but they are easy to come by.  If you want additional sizes of stuffer tubes just look for 2 inch base tubes (generally spec’d as 2.0 – 2.05″) and they will all work just fine.

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