KitchenAid 4-C Recipes & Instructions page 38

FOOD GRINDER
• Sausage
• Meat Loaf
• Chopped Chicken Livers
• Holiday Fruit Cake
TO ASSEMBLE:
Insert the Grind Worm (1) into Grinder
Body (2). Place the four-bladed Knife (3)
over the square shank at exposed end of
Grind Worm with flat cutting edges out-
ward. Place Grinder Plate (4) in position
with the notch in the edge mating with small
pin in the Grinder Body. Turn Ring (5) into
place, drawing up firmly but not too tightly.
TO ATTACH:
Loosen Attachment Knob.
Insert Attachment Shaft Housing (6) into At-
tachment Hub (7) making certain that At-
tachment Power Shaft fits into square Hub
Socket. Tighten Knob. Please read general
instructions, page 33.
TO USE:
Cut food into small strips and feed them
into Hopper (8). Meat especially, should be
cut into long narrow strips. Use Stomper (9)
to press food into Hopper—do not use fin-
gers. For better mix and more tender results,
grind meat twice. Operate on Speed 4.
The two Plates provided give you a choice
of a coarse or fine grind.
SAUSAGE
Requires Sausage Stuffer Attachment.
Casing must be soaked 1/2 hour or longer in
lukewarm water. Run water through casing
to remove salt. Assemble Food Grinder, us-
ing Coarse Plate. Chill Food Grinder.
Season meat as desired or in following pro-
portions:
10 pounds pork
7 tablespoons salt
trimmings
½ teaspoon sage
1 tablespoon
Ice Cubes
pepper
Keep meat COLD, as close to freezing as
possible. Cut cold pork trimmings into long
strips for grinding; sprinkle with seasonings.
Add one crushed ice cube per pound of
meat and mix with trimmings before grind-
ing. This will provide a clean cut and thor-
ough mixing of seasonings with trimmings.
Attach Food Grinder. Grind once on Speed
4. Mix ground meat to assure seasonings are
well blended.
Remove Knife and Coarse Plate and put
Sausage Stuffer Horn through Ring. Screw
into place. Grease Stuffing Horn well. Slide
about 3 feet of casing onto the Horn leaving
1/2
inch overlap.
Feed ground meat into Hopper using Stom-
per to press meat into Hopper—do not use
fingers. Operate on Speed 4. Hold casing end
lightly with left hand as meat is forced into
casing. Continue to hold casing very near
end of Stuffer throughout entire operation,
to get more uniform stuffing. For greatest ef-
ficiency, place pan underneath Stuffer to
catch sausage. Place stuffed sausage in re-
frigerator immediately.
Yield: 10 pounds
36