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ENGLISH
Sausage Stuffer Attachment
To Assemble Sausage Stuffer Attachment:
1. Insert grind worm (A) into the grinder body (B).
2. Place the retainer bar (C) over the square shank at the exposed end of the grind worm.
3. Insert desired Sausage Stuffer tube (D) or (E) in ring (F) and then screw onto grinder
body, turning by hand until finger tight, but not over tightened.
NOTE:
The combination food pusher/wrench (G) is used for removal of ring (F) only.
Do not use it to tighten ring (F).
NOTE:
Use Sausage Stuffer (model SSA) with Food Grinder (model FGA).
To Use Sausage Stuffer Attachment
Use the small Sausage Stuffer tube (E) to
make breakfast sausage with casings and
the large Sausage Stuffer tube (D) to prepare
Bratwurst, Italian or Polish sausage with
casings or breakfast sausage without casings.
1. If using natural casings, it’s
recommended to first soak them in
cold water for 30 minutes to remove
excess salt, then rinse several times by
running cold water through the entire
length of casing.
2. Grease stuffer tube with shortening
and slide, 3 to 4 feet (91 to 122 cm) of
casing onto stuffer tube.
3. Tie the end of the casing with string
to seal.
4. Turn mixer to Speed 4 and slowly feed
ground meat mixture into hopper using
the combination food pusher/wrench.
5. Hold the tied end of the casing in
one hand and guide meat mixture as
it fills casing.
NOTE:
Do not pack meat mixture too
tightly into casing; allow enough room
to twist sausage into smaller links and for
expansion during cooking. If an air pocket
develops, pierce with a toothpick or skewer.
To complete a recipe using several pounds
of meat, it may be necessary to repack the
Sausage Stuffer with casing several times to
use all of the ground meat mixture.
B
A
F
G
C
D
E
Summary of Contents for SAUSAGE STUFFER
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