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1.
Casings (natural or synthetic) are available in some grocery stores, most
butcher shops, meat packing plants and butcher supply houses. Local
butchers or supermarkets that make their own sausage are your best bets.
2.
Meats must be coarsely 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, your 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 and depress 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 and
shape.
6.
When finished or casing is full, press Switch
"OFF" (O).
7.
Unplug unit from electrical outlet and clean
thoroughly by following cleaning instructions
given in this book.
Sausage Maker Assembly
8
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