Vintage Stuffer
Vintage Stuffer
A friend sent me this photo of the sausage stuffer she uses. Although she isn`t certain of its history other than she got it from her aunt`s grandchildren in Alaska, she thinks it is possible her Grandmother brought it with her when she immigrated to Canada from Hungary in the early 1900`s.
Hello,
That sausage stuffer maybe from Hungary, but possibly anywhere from Europe.
That's what they used when I was a little kid, in the 1950's.
More accurately translated, it's a kiszka, (blood sausage) stuffer. It's also one of my favorite kind of sausage......
http://easteuropeanfood.about.com/od/po ... kiszka.htm
http://www.polishfoodandgifts.com/kiszka-blood-sausage/
Some of those are still for sale....
http://aprod.hu/hirdetes/elado-regi-hur ... 1eyen.html
And You can see many different kinds of the same thing here.
https://www.google.com/search?q=hurka+t ... B644%3B380
https://www.google.com/search?q=r%C3%A9 ... B800%3B600
That sausage stuffer maybe from Hungary, but possibly anywhere from Europe.
That's what they used when I was a little kid, in the 1950's.
More accurately translated, it's a kiszka, (blood sausage) stuffer. It's also one of my favorite kind of sausage......
http://easteuropeanfood.about.com/od/po ... kiszka.htm
http://www.polishfoodandgifts.com/kiszka-blood-sausage/
Some of those are still for sale....
http://aprod.hu/hirdetes/elado-regi-hur ... 1eyen.html
And You can see many different kinds of the same thing here.
https://www.google.com/search?q=hurka+t ... B644%3B380
https://www.google.com/search?q=r%C3%A9 ... B800%3B600
Failure to prepare is preparing to fail.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Ohhh, I was reading here often.....
I was busier than "normal", because the very harsh winter we had around here.
I was also helping a very dear friend of ours, because they had health problems.
Lately I made only fresh sausages, and plenty of it to find out that mixers are not for me.
I add very little water to the meat, not enough for the ground meat to flow easily.
In a few weeks I start to work on my garden plants, but sausage is for breakfast, lunch, supper, and desert.
...........why? what else is there?
I was busier than "normal", because the very harsh winter we had around here.
I was also helping a very dear friend of ours, because they had health problems.
Lately I made only fresh sausages, and plenty of it to find out that mixers are not for me.
I add very little water to the meat, not enough for the ground meat to flow easily.
In a few weeks I start to work on my garden plants, but sausage is for breakfast, lunch, supper, and desert.
...........why? what else is there?
Failure to prepare is preparing to fail.