Sausage Maker; Cleaning And Maintenance - Cuisinart SM-MGC Instruction/Recipe Booklet

SAUSAGE MAKER

1. If skin casing is being used, soak it
in cold water for 30 minutes before
you begin.
2. Insert the feed screw into the front
end of the grinder body.
3. Place the sausage-making ring
over the square base of the stem
on the feed screw with the notch
over the pin on the grinder body.
4. Open up the sausage casing with
a jet of water. Put the sausage
nozzle of your choice under
running tap water and pull the
casing over the nozzle leaving
approximately 2 inches (5 cm)
overhanging at the end.
5. Insert the sausage nozzle with
casing attached onto the meat
grinder and screw the ring nut
on to secure.
6. Pull the slow speed outlet cover
release lever on your stand mixer
to the right to open the outlet
cover.
7. Pull the slow speed outlet cover
release lever again and insert
the meat grinder into the outlet
in the upright position. Turn the
meat grinder both ways until it
locks in place.
8. Fit the tray onto the top of the
meat grinder.
9. Turn the stand mixer to speed 5
and gently use the pusher to push
the food through. Do not push
hard – this could damage your
meat grinder.
10. As the casing fills, slowly push
it off the nozzle. Keep casing moist
by wetting it frequently.
5
Be careful not to overfill.
Create sausages by stopping the
stand mixer and twisting
the casing.
NOTE: Meat must be ground before
the sausage maker is used.
CLEANING AND
MAINTENANCE
• Remove the ring nut manually
or with the wrench if it is fastened
too tight.
• Disassemble and wash each
part in warm soapy water. Dry
all of the parts thoroughly.
Do not put any of the metal
parts in a dishwasher. Tray,
Pusher and Wrench are top
rack dishwasher-safe.
• Reassemble.
• Wipe the grinding plates with
vegetable oil and wrap each plate
with greaseproof paper. This will
prevent discolouring/rusting.
• Store the sausage attachments
and grinding plates inside the
pusher and attach the lid.