Sausage / Stuffing Instructions - Excalibur EPMG8 Manual

SAUSAGE / STUFFING INSTRUCTIONS

1 . After grinding the meat following the "Using the Grinder" section, mix the ground meat with
the sausage seasonings .
2. Follow the "Sausage Stuffing Assembly Instructions" (pg. 5) to fully assemble the Grinder as
a Stuffer including the Tray . NOTE: While one person can stuff sausage with this Grinder, it
is recommended that two people perform this operation . For best results when using the
High-Speed Stainless Steel 10 mm Stuffing Funnel do not grind the meat through the 4.5 mm
Grinding Plate .
3 . Then assemble the grinder . See "Setting Up The Appliance For Use" (pg .4) .
4. Place seasoned ground meat into the Tray. Do not overfill the Tray, place just enough meat
to leave the Feed Chute area open .
5. Slide a sausage casing over the Stuffing Funnel. Slide 4"-6" (10-25 cm) of casing from the
end of the Stuffing Funnel and tie a knot in the end of the casing.
6 . Make sure the Grinder is in the "OFF" position . Attach the Grinder to the power supply .
Switch the Grinder to the forward "FWD" position . Carefully start feeding ground meat into
the Feed Chute . ONLY USE THE MEAT STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE
ANY OTHER OBJECTS .
7 . Hold the casing in place with one hand while feeding the sausage mixture through the
Grinder. As the meat fills the casing, gently lay it on a clean, dry surface. NOTE: When using
natural casings, use a wet surface .
8. Do not fill the last 3"-4" (7.5-10 cm) of casing. After the entire length of casing has been
stuffed, twist the open end to close, then tie off the ends of the casing tightly to close . Twist
into links . If air pockets appear in the sausage, use a pin to prick the bubbles . The small holes
will seal naturally .
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