{"id":2899,"date":"2022-05-19T16:39:21","date_gmt":"2022-05-19T14:39:21","guid":{"rendered":"https:\/\/wurstcircle.com\/?page_id=2899"},"modified":"2022-05-19T17:23:19","modified_gmt":"2022-05-19T15:23:19","slug":"equipment","status":"publish","type":"page","link":"https:\/\/wurstcircle.com\/equipment\/","title":{"rendered":"equipment"},"content":{"rendered":"

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)<\/em>…<\/p>\n

Meat Grinder<\/h2>\n

When it comes to meat grinders, I have several recommendations for you, depending on how much sausage you want to make<\/strong> and how advanced<\/strong> you are.<\/p>\n

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I use a stainless-steel grinder from Beeketal.<\/p>\n

As the brand is not available outside of Germany, a good equivalent would be this one<\/a>.<\/p>\n

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

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

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.<\/p>\n

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Food processor \/ bowl chopper<\/h2>\n

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<\/a> is enough for now.<\/p>\n

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I use the Bosch MC812S814 MultiTalent compact food processor<\/a>.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.<\/a><\/p>\n

Casings<\/h2>\n

There are many different types of casings. You can cover a wide range of  sausages with these two:<\/p>\n

Pork casings caliber 28\/30<\/a> <\/p>\n

Sheep casings caliber 20\/22<\/a><\/p>\n

Sausage Stuffer<\/h2>\n

For the beginning, an attachment for your meat grinder<\/a> is sufficient.As soon as you start to process larger quantities, however, an extra sausage filler is worthwhile.<\/p>\n

I use the 5L stainless steel sausage filler from Beeketal.<\/p>\n

Again not available outside of Germany. International equivalent can be found here.<\/a><\/p>\n

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Knives<\/h2>\n

To cut the meat and ingredients as small as possible I use both the W\u00fcsthof Chef Knive<\/a> as well as the Zwilling Professional<\/a>.<\/p>\n

Pots & Pans<\/h2>\n

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By switching to induction, I recently replaced my pots and chose the Fissler Original Profi collection set.<\/p>\n

I wanted something that would last longer and am super happy with the quality.<\/p>\n

You can take a closer look at the set here.<\/a><\/p>\n

As pans I use on the one hand the non-stick pans from T-fal<\/a>.<\/p>\n

And in addition, a beautiful iron pan from DeBuyer<\/a>.<\/p>\n

I am very satisfied with both types of pans and can recommend them without reservation.<\/p>\n

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Sous Vide Stick<\/h2>\n

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I love the brand, the quality and the ease of use.<\/p>\n

Whether it’s steak, pickling or even desserts….<\/p>\n

The Joule sous vide<\/a> wand is one of my favorites.<\/p>\n

You can take a closer look at it here.<\/a><\/p>\n

Zubeh\u00f6r<\/h2>\n

Smaller things that I use over and over again:<\/p>\n

Kitchen scale<\/a>(a must for weighing the spices)<\/em><\/p>\n

Spice Grinder<\/a><\/p>\n

Vacuum Sealer<\/a><\/p>\n

My cutting board<\/a><\/p>\n

If you have any questions or need a recommendation, let me know.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages\/2899"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=2899"}],"version-history":[{"count":8,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages\/2899\/revisions"}],"predecessor-version":[{"id":2930,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages\/2899\/revisions\/2930"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=2899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}