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Sausage Maker Assembly
1.
Casings (natural or synthetic) are available in some grocery stores, most
butcher shops, meat packing plants and butcher supply houses. Local
butchers or giant supermarkets that make their own sausage are your
best bets.
2.
Meats must be coursely ground and seasoned before making sausage links.
3.
Select Sausage Cone based on size of casing to be used.
4.
Before stuffing, insert two fingers into one end of casing to open, hold
under the faucet and let water run the entire length. This will wash away
some of the packing salt. If you don't clean well, you're sausage will turn
out saltier than when you tested the seasoning.
To Stuff Casings:
1.
Gather all of casing over Sausage Cone, except the last 4 inches.
2.
Place seasoned meat into Food Hopper an dpress Switch "ON" (I).
3.
Use Pushrod to push seasoned meat into Grinder Head. As you push mix
through the Grinder, it will stuff your casing. NOTE: Stuff casing loosely,
as some sausages will expand during cooking.
4.
As casing begins to fill, tie-off the end with
string.
5.
Distribute meat through casing and twist
into links as it fills to obtain the desired size
adn shape.
6.
When finished or dacing is full, press Switch
"OFF" (O).
7.
Unplug unit from electrical outlet and clean
thoroughly by following cleaning instructions
given in this book.
6
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