11
SET UP & INSTRUCTION
Preparation
You will need sausage casings
for making sausages. Be sure to
purchase sausage casings at your
local grocery store or butcher.
Prepare the sausage casing as
instructed on the package or by
your butcher. Most sausage casings
require soaking in water for at least
an hour.
While the sausage casings are
soaking, mince the meats you intend
to stuff into sausages. Mix and
season together in a bowl.
1.
1.
Before starting, assemble the
sausage attachment as per
shown in the diagram below
(fig. 9).
2.
2.
Thread the sausage casing to the
sausage attachment (fig. 10).
NOTE:
Keep the sausage casing
as wet as possible to make
it easier to thread onto the
sausage attachment.
Figure 9.
Figure 10.
MAKING SAUSAGE
3.
3.
Once threaded, load the hopper
with the sausage meat and
press “ON” until you see a bit of
meat come through the sausage
attachment then press “OFF” to
turn off the unit.
4.
4.
Pull a bit of the sausage casing
out and tie the end in a knot.
Thread the sausage casing
with the knot at the end of the
sausage attachment. This will
ensure a tight connection.
5.
5.
Press “ON” to turn on the unit
and feed meat into the grinding
head using the food pusher.
6.
6.
While the food is pushing out,
hold the sausage links up to
guide the sausage out to ensure
the stuffing is as tight as possible.
7.
7.
Once all the meat has been
pushed out, cut the end of the
sausage casings.
NOTE:
Be sure to cut with a bit of
extra casing at the end.
8.
8.
Roll into sausages into a coil or
separate into sausage links.
