Toastess TGR-88 Mode D'emploi page 19

TRG-88 v4.qxd 22/12/04
How to Make Sausages
1. Cut casing into 2 - 3 foot lengths.
2. Pull and gather all of casing over Sausage
Adaptor, except the last four inches. (ill.2)
3. Place seasoned ground meat in Cutter Housing and Food Tray. With Food
Pusher, press mixture through Grinder. Stuff casing loosely as some
mixtures will expand during cooking. As casing begins to fill, tie securely
at end with string.
4. Distribute meat through casing and twist into links as it fills to obtain
desired size and shape.
3 Ways to cook Sausage
PAN FRYING: Place sausage in cold pan with 1/4 - 1/2 cup (60 - 125 ml)
of water. Cover and simmer 5 minutes. Drain. Remove cover and brown
sausages until well cooked.
BAKING: Arrange sausages in shallow baking pan. Bake in 350°F (175°C)
oven until browned and well done.
GRILLING: Cover sausage links with water in a skillet. Bring water to a boil;
remove from heat. Let stand 10 minutes. Brush with butter or margarine.
Cook links over well-burned-down charcoal, turning frequently until browned
and well done.
Helpful Hints for Making Sausage
1. When you finish stuffing, grind some fat to avoid leaving meat in stuffer.
2. Pork butt is a good selection because of its ideal proportions of fat and lean.
3. Salt may affect flavour of sausage stored for long periods in freezer.
If salt is added, plan to use sausage within a short time. Without salt
it may be stored for as long as 6 months in your freezer.
4. Prick casing with a pin to allow air to escape while stuffing.
5. Sausage made from fresh pork (not pre-cooked or smoked) should be
stored under refrigeration in an air tight container for a maximum of
2 days. It should always be thoroughly cooked before serving. To freeze
sausage, wrap carefully in moisture and vapour-proof paper and use
within 2 to 3 months.
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(Ill. 2)
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