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    A sausage stuffer will not work well here. The conveying screw requires the food to have a certain amount of compressive and shear strength which a viscous fluid will not. It will pump out very slowly if at all. Commented Feb 11, 2020 at 9:43
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    Why do you want a dispensing bottle ? A common solution for heavy sauces is a bowl or a gravy boat, or even a common cup. Leave a suitably-sized spoon in the vessel for serving. Commenting cos not really answering question. Commented Feb 11, 2020 at 10:07
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    Is there a reason you cannot use a standard wide-necked condiment bottle (where it still has a thin nozzle, to use after filling)? They tend to cost ~$1-2 each these days, which is comparable with any other product people are suggesting. Commented Feb 11, 2020 at 13:44
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    Are you giving the air in the bottle a way to escape while the food is entering through the funnel/neck? If not, maybe that's the issue. Commented Feb 11, 2020 at 16:37
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    @Criggie and others: I prefer the ease of storing and dispensing thick sauces from a squeeze bottle. Plus I'm just generally curious as to a good solution for transferring thicker liquids or pastes without an industrial pump system. Commented Feb 13, 2020 at 15:59