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TO MAKE SAUSAGES
1. Make sure the unit is turned OFF and
unplugged. Remove SCREW RING, CUTTING
PLATE and CUTTING BLADE ( IMAGE 1).
2. Insert SAUSAGE MAKING RING into FEED
SCREW. Make sure notch on SAUSAGE
MAKING RING aligns with notch in
FEED SCREW (IMAGE 2).
3. Put the desired sausage attachment (small
or large) into SCREW RING and screw onto
the GRINDER/FEEDER HEAD (IMAGE 3).
4. Slide casing over the end of the sausage
attachment, leaving approximately 2
"
overhanging the end of the attachment
(IMAGE 4).
5. Place seasoned meat into the LARGE DIE
CAST HOPPER and turn the unit to the STUFF
position. Push the meat into the opening in the
LARGE DIE CAST HOPPER using PUSHER until
the mixture appears at the end of the sausage
attachment. Keep casing moist by watering
frequently. Turn the unit OFF and tie a knot at
the end of the 2
"
casing overhang.
6. Continue step #5 until all the meat has been
used or the casing is approximately 2
"
from
being completely full.
7. Turn unit OFF. Remove the end of the casing
from the sausage attachment, and tie a knot
in the open end of the casing.
8. Sausage can be made to the desired length
by twisting the casing at intervals.
NOTE:
To avoid over-stretching and splitting the
casing, do not make the sausage too thick. Keep
casings moist by watering frequently. The meat
mixture will expand slightly during cooking.
Sausage making accessories, such as casings and
seasonings, are not included.
Mix seasonings into ground sausage prior to stuffing.
IMAGE 3
IMAGE 4
IMAGE 1
IMAGE 2
