This appliance is equipped with a polarized plug
(one blade is wider than the other) to reduce the
risk of electric shock. The plug must fully fit into an
electrical outlet. If the plug does not fit, reverse it
and try again. If it still does not fit, contact a qualified
electrician to inspect and/or update the electrical
outlets in your home. Do not modify the plug in any
way to fit an incompatible outlet.
OUTLET INSTRUCTIONS
COMPONENT LIST
DIAGRAM PART
PART
NUMBER DESCRIPTION
NUMBER
1 Stomper
33-0877
2
Aluminum Tray
33-0824-A
3
Grinder Head
33-0809
4
Head Release Button
33-0808
5
3mm Stainless Steel Fine Grinding Plate
33-0803
6
4.5mm Stainless Steel Medium Grinding Plate 33-0804
7 Auger
33-0802-N
8
Stainless Steel Grinder Knife
33-0845
9
8mm Stainless Steel Coarse Grinding Plate
33-0810
10
Front Ring Nut
33-0842
11
Stuffing Spacer
33-0876
12
Stuffing Funnel
33-0820
Not Shown Gear Set
33-0817
Not Shown Power Cord
33-0818
13
Auger Driver (2)
33-0894-N
-5-
-16-
VENISON SAUSAGE
6 lb. (2.7 kg) venison
6 lb. (2.7 kg) lean pork
½
tsp. sage
½
tsp. cayenne pepper
2 tsp. salt
½
cup honey
2 tsp. pepper
Sausage Casings (optional)
.
Grind the venison and pork through the coarse grinder plate using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Regrind the mixed meat through the fine grinding plate using the grinding instructions
.
Stuff the sausage into casings or shape into patties
VENISON BREAKFAST SAUSAGE PATTIES
6 lb. (2.7 kg) venison
½
lb (0.3 kg) bacon
1 tsp. pepper
½
tsp. sage
1 tsp. salt
.
Grind the venison and bacon through the fine grinder plate using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Refrigerate the mixture for a few hours before use
.
Shape the mixture into thin patties
.
Pour a little oil into a skillet or onto a griddle and heat to medium high
.
Grill the patties for a few minutes on each side
CHORIZO (MEXICAN) SAUSAGE
2 lb. (0.9 kg) lean pork trimming
2 medium onions, minced
½
cup cider vinegar
1 tbsp. ground oregano
8 oz. (0.2 kg) beef/pork fat Sausage casings
¼
cup ground red chili (mild or hot) 1 tsp. ground cinnamon
8 cloves garlic, pressed
.
Grind the meat and fat through coarse grinder plate using the grinding instructions
.
Add the onions, garlic, vinegar and seasonings (use chili to taste)
.
Mix the ground meat and the seasonings, then place in a covered bowl and
refrigerate for at least one hour
.
Stuff the sausage into casings to make 4” (10.2 cm) links
FRESH ITALIAN SAUSAGE -
MILD/HOT
5 tsp. salt
1 tsp. sugar
2 tsp. caraway seeds
3 tsp. crushed hot peppers
1 tsp cracked fennel seed
(omit if making mild sausage)
2 tsp. coarse ground black pepper 1 tsp. coriander
1 pint cold water
10 lb. (4.5 kg) boneless pork butts Sausage casings
.
Grind the pork butts through the grinder plate of your choice using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Stuff the sausage into casings to make 4” (10.2 cm) links
RECIPES
If any components of this unit are broken or the unit does not operate
properly, call Weston Products LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
E-Mail: [email protected]
