5
E
ng
li
sh
Remove all bones
, tough tendons, nut shells, etc. before grinding.
Nuts
- Use the Course Cutting Plate and feed nuts into Grinder Head slowly.
Whenever possible, alternate with other ingredients, such as dried fruits or
vegetables.
Bread Crumbs
- Best if using dry or toasted bread. Make sure all parts are
free of moisture before starting.
Sausage Maker Assembly
Make sure all parts have been cleansed and dried before assembly
Assemble Grinder Head to Base. Secure Grinder Head by turning Locking
Screw clockwise until tight. Be sure the Grinder Head is fully seated into
Base before tightening Locking Screw. NOTE: Notch on Grinder Head
aligns with Key in Base.
Insert Feed Screw into Grinder Head, long end of spindle first. Turn
slightly until fully set in Grinder Head.
Place Sausage Maker Adapter and Sausage Cone onto end of Feed Screw.
Insert Ring Nut over Sausage Cone and thread onto end of Grinder Head,
turn clockwise until tight. Use Wrench if needed.
Insert Food Hopper on top of Grinder Head.
Sausage Making Tips
Pork Butt is a good selection of meat for sausage making because of the
ideal proportions of lean and fat.
After stuffing you can clean the Feed Screw by grinding a slice of bread.
Stuffing is made a lot easier if you consider it a two-person job. Prick the
casing with a pin to allow the air to escape while stuffing.
Fresh sausage is readily perishable and has a short shelf life of 3-4 days
at refrigerator temperature. Up to 4-6 months in freezer.
Average weight of fresh sausage (8 inch link) is 6 ounces.
1.
2.
3.
4.
5.
6.
•
•
•
•
•
