How to Make a Sausage Stuffer

Written by carole ellis
  • Share
  • Tweet
  • Share
  • Email

Sausage stuffers are used for two things: pressing sausages into shapes and shooting it into sausage skins. Professionally made sausage stuffers can cost a lot of money. However, you can make one with some PVC pipe and a hacksaw in little to no time. While it may not be as "pretty" as the ones the professionals use, you will have the same culinary results for a fraction of the money and be able to create beautiful and delicious creations with your "primitive" sausage stuffer.

Skill level:

Other People Are Reading

Things you need

  • Caulk gun
  • PVC pipe
  • Hacksaw
  • Icing decorative pattern discs
  • Tape measure
  • Pencil
  • Paper

Show MoreHide


  1. 1

    Get the right size PVC pipe. You need PVC pipe that is about a half-inch, at most, smaller in diameter than your caulk gun. Take your caulking gun with you to the store to be sure that it fits correctly or measure the widest part of the gun and then use that measurement when purchasing your pipe.

  2. 2

    Measure the distance from your caulk gun's tip to the end of the "plunger." Make sure the plunger is in the full back position when measuring. Record your measurement.

  3. 3

    Add 1/4 inch to the measurement. This will allow enough room for you to insert and remove the PVC pipe from the plunger.

  4. 4

    Cut the PVC pipe to the adjusted measurement taken for the caulk gun. Make sure it fits. It should be snug but not completely tight.

  5. 5

    Assemble the sausage stuffer. Place a single icing pattern disc at the front inside portion on your caulk gun. Slide your PVC pipe directly in between the icing disc and the plunger. Now you have your very own primitive sausage stuffer.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.