Sausage syringes used in a professional kitchen and in the food industry to form different kinds of sausage products. Using these stuffers you can easily fill natural (casing) or artificial (plastic, etc.) casings with mincemeat. This is the way ham, sausage links and sausages, cooked, smoked, raw smoked sausages, and also skinless frankfurters are produced. The use of sausage syringes The technology of preparation of different kinds of sausages involves stuffing with different density. Thus, for example, for raw smoked sausages will be optimal a dense packing, that allows virtually eliminate the possibility of air entering, the presence of which may cause spoilage of production. Also dense packing using a syringe indispensable for producing smoked sausages, which volume is substantially reduced during the process of drying of product. Furthermore, in the process of cooked sausages stuffing, on the contrary, is preferred minimal density, otherwise during the subsequent heat treatment (cooking) casing may burst under the impact of increasing volume of content. Depending on a kind of meat products which are going to be produced, it is selected the type of sausage syringes. Therefore, sausage filler may be hydraulic or mechanical, vacuum, or open, and also provides periodic or continuous supply of meat.