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HOW TO STUFF SAUSAGE
1. Grind the meat to the proper consistency you desire for your
sausage prior to stuffing the sausage (See How to Grind Meat on
page 6).
2. Add water and the spices of your choice to the mixture. Mix
thoroughly and chill overnight in the refrigerator.
Note: We recommend refrigerating the mix prior to stuffing, it will stuff
better and easier if you let it set and chill overnight.
3. Choose the proper sized casing for your sausage. Bunch it up
onto the sausage stuffing tube.
4. Turn the ON switch to I (low speed) to start the unit.
Note: Always stuff sausage using the slower speed (I). This slows the
extrusion down to give you time to manage the stuffing and
casings a little easier. A foot pedal, an optional accessory to this
grinder, is also helpful to free up your hands during this process.
5. Put your sausage mixture into the meat pan and stuff it into the
running
grinder using the meat pusher.
6. When the sausage starts filling up the casings, twist the casings
off to your desired length.
NOTE: Meat must be prepped beforehand. You cannot grind
unprocessed meat directly into sausage casings.
TIPS:
• Water content in a sausage mixture is very important. The correct
amount of water for each blend of meats and spices differs
tremendously. Some trial and error may be necessary.
• The amount of salt added to your mixture MAY affect how dry your
mixture becomes if left standing/chilling because salt absorbs
moisture. This can affect how well your mixture will stuff. Adding salt
too soon (for example: letting your mixture sit overnight with the salt
added) will make your mixture too thick and will NOT extrude very
well - if at all.
• There are many “How To” books, websites, and YouTube videos on
sausage stuffing for beginners. These informative resources can
decrease the trial and error needed and produce a satisfying result.
• It is a good idea to spray all parts of the grinding head (wherever the
sausage mixture comes in contact) with a cooking spray like PAM
or Food Grade Silicone. This will make your sausage extrude much
faster and makes the stuffing process easier.
