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View Exhibit

Sausage Stuffer

Display: Cutting Edge
Culinary Technique: extrusion

Date: c. 1880

Dimensions: 17" h x 7" w x 3.5" d

Watch collection donor Mel Mickevic demonstrate this object with
Dean Christopher Koetke, School of Culinary Arts, Kendall College,
and Victoria Matranga, exhibition curator.

This simple metal tube stood upright, its nozzle hanging over the edge of the work surface. A butcher pushed the wooden plunger down, extruding the sausage meat out of the spout into a sausage casing. Note the handmade appearance of the sheet metal cylinder and nozzle, with its soldered joints and edges.


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