Here you can find an overview of my equipment (I use most of the equipment myself, however I had to link some alternatives for equipment that is not available outside of Germany)...

Meat Grinder

When it comes to meat grinders, I have several recommendations for you, depending on how much sausage you want to make and how advanced you are.

I use a stainless-steel grinder from Beeketal.

As the brand is not available outside of Germany, a good equivalent would be this one.

Just make sure that it is made of stainless steel and has a good throughput. Cheaper ones tend to corrode and die out quickly.

If you're just starting out or only want to process smaller quantities, I, personally, recommend either a hand-operated meat grinder (due to the low entry cost) or an attachment if you already have a food processor.

As said before: It does not matter which one you choose but, I personally always advise you to get one made of stainless steel.

You won't be happy for long with the cheaper ones.

Food processor / bowl chopper

For fine sausage meat for cold cuts or other finer sausages, you need something to chop the meat into a super fine meat mixture. Since it is difficult, especially at the beginning, to buy all the equipment directly, a food processor is enough for now.

I use the Bosch MC812S814 MultiTalent compact food processor.

I would say that it is sufficient for most small quantities. The cleaning is a bit cumbersome and from 1 kg mass you have to spread the chopping over several passes. But that's obvious since it wasn't made for that.

A better international equivalent would be this.


There are many different types of casings. You can cover a wide range of  sausages with these two:

Pork casings caliber 28/30 

Sheep casings caliber 20/22

Sausage Stuffer

For the beginning, an attachment for your meat grinder is sufficient.

As soon as you start to process larger quantities, however, an extra sausage filler is worthwhile.

I use the 5L stainless steel sausage filler from Beeketal.

Again not available outside of Germany. International equivalent can be found here.


To cut the meat and ingredients as small as possible I use both the Wüsthof Chef Knive as well as the Zwilling Professional.

Pots & Pans

By switching to induction, I recently replaced my pots and chose the Fissler Original Profi collection set.

I wanted something that would last longer and am super happy with the quality.

You can take a closer look at the set here.

As pans I use on the one hand the non-stick pans from T-fal.

And in addition, a beautiful iron pan from DeBuyer.

I am very satisfied with both types of pans and can recommend them without reservation.

Sous Vide Stick

I love the brand, the quality and the ease of use.

Whether it's steak, pickling or even desserts....

The Joule sous vide wand is one of my favorites.

You can take a closer look at it here.


Smaller things that I use over and over again:

Kitchen scale (a must for weighing the spices)

Spice Grinder

Vacuum Sealer

My cutting board

If you have any questions or need a recommendation, let me know.