I make small batches of sausages -- 5 to 15 pounds at a time. This is perfect for mixing batches of sausage for smoking that need encapsulated citric acid added just before stuffing. Does a very good job of mixing, but needs a little help at the corners to blend the meat thoroughly. Other than that, I get very good protein extraction in just a few minutes of mixing.
The feet on this mixer are not suction cups, so it does require being clamped to the work surface to avoid any accidents and to facilitate mixing. I use a pair of inexpensive Pittsburgh 6" Ratcheting Bar Clamps from Harbor Freight ($3.99 each -- SKU 64154) to do the job. (I have a 2" thick commercial wood countertop that I clamp to and they work perfectly for this as well as my vertical 7 liter sausage stuffer.)
Chef Max 
