Table of Contents
Advertisement
Meat Grinder
14. Twist off the links. By starting at the tied end of the
stuffed casing, grasp 3 inches of stuffed casing or the
desired length of sausage you wish to make and gently
twist two or three times in the same direction to form a
link. Continue twisting off links until the entire casing is
done.
15. Using a sharp knife, cut the links apart and cut off any
empty casing at the end.
16. Arrange the links in a single layer on a plate covered
with plastic wrap and refrigerate for a couple of hours.
Note: If you are not going to eat the sausage within 2
days, it is recommended that you use one of Deni's
vacuum sealers or vacuum packaging systems.
Sausage Making Tips
I
Make sure the meat is as cold as possible, without being
frozen, before you grind it. Cold meat is easier to grind
and the fat doesn't clog up the grinding plate.
I
When mixing sausage with your hands, place a bowl of
cold water nearby. Rinse your hands frequently in the
cold water so that the fat doesn't stick to your fingers.
6
Cleaning
I
Make sure the unit is OFF and the motor has stopped completely
before disassembling the unit.
I
Unscrew cap.
I
To remove grinding plate easily, knock the head on the table with
the cutting plate face up.
I
Wash each part in warm soapy water. Use care when handling the
sharp blades. Note: Do not wash any parts in the dishwasher or
use abrasive cleaning agents or cloths when cleaning. Bleaching
solutions containing chlorine will discolor aluminum surfaces.
Thinners and benzynes will crack or change the color of the unit.
I
Wipe motor housing with a damp cloth. Do not immerse in water.
I
Coat feed screw, cutting blade, and cutting plates with salad oil
after washing and drying. Note: The oil will keep parts lubricated.
Advertisement
Table of Contents
