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.