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6.
Place food in the hopper tray and use
the food pusher to feed food into the
hopper opening. CAUTION: DO NOT
USE YOUR FINGERS TO FEED FOOD
THROUGH THE HOPPER. NOTE: The
grinder head may rotate slightly during use, but it is
normal. Do not over tighten to stop this movement.
It may cause damage. (Figure 8)
7.
Turn the unit OFF when complete.
Cutting Plates
I
Fine: used for breakfast sausages, spreads, pâtés, baby
food, and hamburgers.
I
Medium: used for Polish and Italian style sausages,
ground meat in soups or relishes.
I
Coarse: used for salami and larger style sausages,
ground meat for chili or with vegetables.
How To Make Sausage
1.
Prepare natural casing by running it under cool water.
Soak casing in a bowl of cool water for a half hour.
2.
Rinse the casing again under cool water and let the
water run through the casing by holding one end of the
casing open under the faucet.
3.
Soak the casing again, adding one tablespoon of white
vinegar for each cup of water in the bowl. Leave the
casing in the vinegar solution until you are ready to stuff
it, then rinse and drain.
NOTE: Vinegar softens the casing and makes it more
transparent. This makes the finished sausage look better.
4.
Cut meat into one inch cubes and put in freezer for half
hour to firm up.
5.
Measure the seasonings for the recipe you are using and
combine in a small bowl. Set aside.
6.
Grind the meat, following the basic operating
instructions.
7.
Assemble the meat grinder with the sausage stuffer
following the instructions on page 4.
8.
Test the sausage. Fry up a small amount of the sausage
mixture. Adjust seasonings to taste.
9.
Pull the entire sausage casing over the stuffing tube so
that the end of the casing is even with the tube opening.
10. Slowly feed the meat, with the pusher, into the hopper
opening. When the ground meat is flush with the opening
of the stuffing tube, pull off 2 inches of casing and tie into
a knot.
11. Continue feeding meat into the hopper opening and
stuffing the sausage casing. Pack the casing firmly but not
to the bursting point. Maintain an even thickness through-
out the length of casing.
12. Slide leftover casing off stuffing tube when all meat has
been used.
13. Inspect the sausage by pricking any air bubbles or
pockets with a pin. Note: Air pockets can fill with fat
while cooking allowing mold to grow.
5
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