Sausage filler · LANDIG
Product code Z77026LANDIG 3L Sausage Filler (3rd Generation)
Upright 3-litre sausage filler in stainless steel, for small to medium batches.
✓ Free delivery
- litres capacity
- 3
- speed metal gearbox
- 2
- rustproof, throughout
- Steel
01 · Description
About the LANDIG 3L Sausage Filler (3rd Generation)
LANDIG 3L, 3rd generation
Even filling, clean casings
An upright sausage filler in rustproof stainless steel, now in its third generation: a two-speed metal gearbox instead of the earlier single speed, and a refined air release valve on the piston. For fresh sausages, natural casings and home-made salami. See all sausage fillers.
- About 3kg per fill
- 3L
- Metal gearbox
- 2-speed
- Stainless tubes, 10–38mm
- 5
- Steady on the bench
- 11kg
Inside
What the third generation does
Two speeds
Slow gives steady pressure for thin, delicate casings that split if pushed too hard; fast drives the piston back up for the next load.
Air release valve
Trapped air above the meat would push bubbles into the casing. The valve on the piston lets it out first, for a more even fill with fewer air pockets.
Tilting cylinder
It lifts out and tilts for loading, much easier than pressing dense mix into a fixed upright cylinder.
Stays put
11kg on a stainless base plate with anti-slip feet: one hand on the casing, one on the crank, and the filler doesn't move.
Left- and right-handers alike can use it. Air pockets leave dry spots in cooked sausages and spoil the texture of cured meats as they age, which is why the valve matters most for salami.
Filling tubes
Five tubes, from breakfast links to salami
| Tube | Casing | For |
|---|---|---|
| 10mm | Thin collagen or sheep, 18–22mm | Breakfast links, thin lamb sausages, cocktail franks |
| 16mm | Sheep or narrow hog, 24–28mm | Chipolatas, thin bratwurst, fresh pork links |
| 22mm | Standard hog, 28–35mm | Bratwurst, fresh pork sausages, frankfurters |
| 32mm | Wide hog or collagen, 38–45mm | Thick bratwurst, chorizo, merguez, kielbasa |
| 38mm | Wide synthetic or natural, 45–60mm | Salami, coppa, mortadella-style, thick cured meats |
All five tubes are stainless steel and in the box. For dry-cured meats, the slow speed keeps the pressure steady without air pockets that would cause trouble while curing and drying.
Processing line
Grind, chill, fill, seal
- 01
Grind
A full batch with the LANDIG W100, up to 100kg an hour.
- 02
Chill
Firm up the meat mix in the fridge.
- 03
Fill
Load the cylinder and fill with the right tube.
- 04
Seal
Vacuum seal the links, for example in R-Vac 10×40cm bags.
A 10kg batch, a typical hunt-day run, takes a few loads after one pass through the grinder. A full cylinder makes about 30–35 sausages of 80–100g, or 20–25 thicker ones of 120–150g. The W100's own 22mm funnel is a backup for a kilo or two; above 2–3kg the filler is faster and gives better links. It works with any pre-ground mix, from your butcher or another grinder too.
Cleaning
The cylinder tilts out, and cylinder, piston, tubes and locking ring come apart without tools; every stainless part is dishwasher-safe. Clean straight after use, before meat dries on. Step by step from cold meat to the freezer: How to make sausages at home.
02 · Specifications
Specifications
A vertical sausage stuffer for home sausage makers, hunters, and small-scale butchers who need consistent fill pressure and clean casings. The 3L capacity suits small to medium batches, roughly 4-6 kilograms per fill depending on the meat mix. All stainless steel construction, two-speed metal gear system, air release piston, and five filling tubes from 10mm to 38mm. Made by Landig in Germany, third generation of an established design.
Specifications
- 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
- 240×300×510mm
- Weight
- 11.0kg
- Included Filling Tubes
- 5 stainless steel tubes: 10mm, 16mm, 22mm, 32mm, 38mm
- Cleaning
- Fully detachable, all parts dishwasher-safe
- Manufactured
- Germany
03 · FAQ
Common questions
What does "3rd Generation" mean. what changed from earlier versions?
The 3rd Generation model upgrades the gear system from single-speed to a two-speed metal transmission, and refines the air release valve design on the piston for more consistent air purging. Earlier generations used a single-speed drive that required slower filling across all casing types. The tilting cylinder mechanism was also improved in the 3rd Generation for easier loading.
What is the capacity in terms of sausages per fill?
The cylinder holds 3 litres of meat mix. A standard pork sausage mix weighs approximately 1–1.05kg per litre, so a full cylinder holds roughly 3kg of meat. For a standard 80–100g fresh sausage, that yields approximately 30-35 sausages per fill. For thicker 120–150g sausages, approximately 20-25 per fill. Reload time with the tilting cylinder is under 2 minutes.
What is the capacity in terms of sausages per fill?
Yes. The 38mm tube accommodates the wide collagen or natural casings used for salami and coppa at standard diameters. For best results with dry-cured meats, the slow speed on the gear system maintains steady fill pressure without creating air pockets that would cause problems during the curing and drying process.
Does it work for left-handed users?
Two plates are included: 4.5mm (fine) and 8mm (coarse). Additional plates are available in 2mm, 3mm, 4mm, 5mm, 6mm, 8mm, 10mm, and 12mm hole diameters. Contact LAVA Australia to order additional plates.
How do I clean it?
The cylinder tilts out and all components — cylinder, piston, tubes, locking ring — detach without tools. All stainless parts are dishwasher-safe. Full disassembly and reassembly takes 3-4 minutes. It is important to clean all food-contact parts immediately after use rather than leaving meat residue to dry.
Do I need the Landig W100 Meat Grinder to use this stuffer?
No. The stuffer works with any pre-ground meat mix, regardless of what grinder was used. If you are buying pre-ground mince from a butcher or using a different grinder, the stuffer still functions the same way. The combination with the W100 is recommended for home processors who want a complete grind-and-fill setup under one brand with a consistent build quality.
For business and trade
Several machines or regular supplies?
Written quotes, volume pricing and advice for your daily volume.
Request a business quote →04 · Reviews
What owners say
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