Before Beginning; Preparing Natural Casings For Stuffing - Oster 4726 Instruction Manual & Recipe Booklet

R H
EDISCOVER OMEMADE
H S M
OME AUSAGE
This Home Sausage Maker is designed for household use only.
Now you can enjoy the goodness of freshly made sausage, prepared right at home quickly
and easily. Fresh pork, beef, veal, or venison, fresh herbs and spices are all you need
to create and reproduce the OLD WORLD flavors of homemade country sausage.
Making your own sausage enables you to serve a high-quality product, free from any
additives or preservatives.
Before Beginning . . . REMEMBER:
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Stuffing
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1. Always use fresh meat for maximum quality, flavor and wholesomeness.
2. Be sure all bowls, utensils, and equipment that come in contact with the meat
are clean and sanitary.
3. NEVER allow meat to reach room temperature. Work in small amounts and refrigerate
remainder of meat until ready to use to avoid bacterial growth.
4. For maximum flavor and moistness in sausage, always have approximately 25% fat
to 75% meat in your sausage mixture.
P N
REPARING ATURAL
Natural casings can be purchased from your local butcher. In many areas they must be
ordered in advance, so plan ahead. The casings are packed in salt and must be soaked
about 1 hour before stuffing. Cut casings in 4-foot lengths for easy handling and stuffing.
Before stuffing, flush casing through with cold tap water.
(After making sausage, if any casings are left over, resalt.)
S M
AUSAGE AKER
S
AUSAGE WITH THE
AKER
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C S
ASINGS FOR
6
TUFFING
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