Landig 3L Sausage Filler — Specifications
| Specification | Detail |
|---|---|
| Brand | Landig |
| Generation | 3rd Generation |
| Capacity | 3.0 litres / kg |
| Material | Rustproof stainless steel throughout |
| Gear System | 2-speed metal transmission |
| Piston | Air release valve — prevents air pockets in casings |
| Cylinder | Tilting design — simplifies loading |
| Operation | Left and right-hand compatible |
| Base Plate | Stainless steel with anti-slip feet |
| Dimensions | 240 x 300 x 510 mm |
| Weight | 11.0 kg |
| Included Filling Tubes | 5 stainless steel tubes: 10mm, 16mm, 22mm, 32mm, 38mm |
| Cleaning | Fully detachable, all parts dishwasher-safe |
| Manufactured | Germany |
Third Generation — What Changed and How It Performs
Landig has been producing this sausage filler for three generations, and the "3rd Generation" designation is not a marketing phrase, it reflects specific engineering improvements over the previous version. The current model uses an upgraded two-speed metal gear transmission in place of the earlier single-speed system, and the piston air release valve design has been refined to provide more even air purging across the full cylinder stroke.
How the Two-Speed Gear Works
Slow speed provides controlled, steady fill pressure for thin and delicate casings where too much force at the start of the fill can split the casing or cause blowouts. Fast speed handles the return stroke and reload — driving the piston back up the cylinder quickly after a fill so the next load is ready faster. Most home sausage stuffers use a single speed, which requires either slow-filling everything or accepting blowouts on delicate natural casings.
The Air Release Valve on the Piston
Air trapped inside the cylinder above the meat produces pressure surges that push air bubbles into the casing mid-fill. The air release valve on the 3rd Generation piston vents trapped air before it enters the filling tube, producing a more uniform fill with fewer air pockets. Air pockets in sausages create dry spots after cooking and affect the texture of cured meats during the ageing process.
The Tilting Cylinder
The cylinder lifts out and tilts rather than having to be loaded from the top while vertical. On a fully packed 3L cylinder with dense meat mix, the tilting mechanism reduces the physical effort of loading significantly compared to pressing meat down into a vertical fixed cylinder.
Stability
At 11kg and with a stainless steel base plate that has anti-slip feet, the stuffer does not move on the bench during operation. Sausage filling requires one hand on the casing and one controlling the handle — a machine that shifts position mid-fill is a problem. The weight and base design of the 3rd Generation model keeps it stationary through the full stroke.
Best For
Fresh bratwurst and frankfurters, natural casing sausages, chorizo and merguez, homemade salami and coppa with the appropriate casing diameter, venison and game sausages after processing with the Landig W100 Meat Grinder, and any application where fill consistency and clean casings matter.
Five Filling Tubes — What Each Size Is For
All five tubes are stainless steel and included in the box.
| Tube Diameter | Casing Type | Sausage Type |
|---|---|---|
| 10mm | Thin collagen or sheep casing (18-22mm) | Breakfast links, thin lamb sausages, cocktail franks |
| 16mm | Sheep or narrow hog casing (24-28mm) | Chipolatas, thin bratwurst, fresh pork links |
| 22mm | Standard hog casing (28-35mm) | Bratwurst, standard fresh pork sausages, frankfurters |
| 32mm | Wide hog or collagen casing (38-45mm) | Thick bratwurst, chorizo, merguez, Polish kielbasa |
| 38mm | Synthetic or natural wide casing (45-60mm) | Salami, coppa, mortadella-style, thick cured meats |
Grinding and Filling as One Workflow
The Landig W100 Meat Grinder and the 3L Sausage Filler are the two halves of a complete home sausage production setup. The W100 grinds at up to 100kg per hour. The 3L stuffer holds enough ground meat for 4-6kg of sausages per fill.
The workflow: grind a full batch with the W100, chill the meat mix to firm it, load the stuffer cylinder, fill the casings with the appropriate tube. For a 10kg batch — a typical hunt-day processing run — that means two or three stuffer loads after a single grinding pass through the W100.
The W100 includes a 22mm sausage stuffing funnel for basic stuffing directly from the grinder. For higher volumes or for natural casing work where consistent fill pressure matters, the dedicated stuffer is faster and produces better results. The grinder funnel is a useful backup for small quantities; the stuffer is the right tool for anything above 2-3kg.
After filling and linking, vacuum seal the sausages for the freezer. LAVA's vacuum packaging machines and R-Vac 10 x 40cm sausage bags or 13 x 55cm bags for larger salami-style sausages extend freezer life from 3-4 months in standard packaging to 12-18 months under vacuum.
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