{"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 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 <\/a><\/span><\/p>\n 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 <\/a><\/span><\/a><\/span><\/p>\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 <\/a><\/span><\/p>\n 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 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 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 <\/a><\/span><\/p>\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 <\/a><\/span><\/p>\n 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 <\/a><\/span><\/a><\/span><\/p>\n <\/a><\/span><\/p>\n 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 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>\nMeat Grinder<\/h2>\n
Food processor \/ bowl chopper<\/h2>\n
Casings<\/h2>\n
Sausage Stuffer<\/h2>\n
Knives<\/h2>\n
Pots & Pans<\/h2>\n
Sous Vide Stick<\/h2>\n
Zubeh\u00f6r<\/h2>\n