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Sausage Maker Assembly
1. Make sure all parts have been cleaned and dried before assembly
2. Assemble Grinder Head to Grinder Base. Secure Grinder Head by
turning Locking Screw clockwise until tight. Be sure the Grinder
Head is fully seated into Grinder Base
before tightening Locking Screw.
NOTE: Notch on Grinder Head aligns
with key in Grinder Base.
3. Insert Feed Screw into Grinder Head,
long end of spindle first. Turn slightly
until fully set in Grinder Head.
4. Place Sausage Maker Adapter and
Sausage Cone onto end of Feed Screw.
5. Insert Ring Nut over Sausage Cone and thread onto end of
Grinder Head, turn clockwise until tight.
6. 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 or needle 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.
