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HELPFUL HINTS
TO MAKE SAUSAGES
• Grinding stale bread pieces may help remove food residue left in the appliance
after use.
• Food or meat should be cut into strips or cubes slightly smaller than the opening
on the HOPPER. NO larger than 1" x 1" pieces.
• Make sure food is free of bone, tough tendons, nutshells, etc. before grinding.
• Raw meat and sh should be thoroughly chilled (not frozen) before grinding to
reduce the loss of juices.
• Freshly ground meat should be refrigerated and cooked within 24 hours.
• During extended grinding, fats from meats can build up inside the grinder tube,
slowing down grinding and straining the motor. If this happens, you should stop the
appliance, wash the parts in hot water, and reassemble. Alternate bread with meat
whenever possible, this helps keep the auger clean.
• Trim a handful of fat from meat. Process the fat through the hopper to lubricate
grinding mechanism for better processing results.
• For best drying results, prepare sausage a day or two prior to use.
• Meats can be seasoned before or after grinding.
Sausage attachments allow you to blend meat and spices for homemade sausages.
1. Make sure the unit is turned off and unplugged. Remove the HEAD COLLAR,
CUTTING PLATE and CUTTING BLADE.
2. Insert the sausage making ring attachment into the HEAD COLLAR. Make sure
that the sausage making ring attachment aligns correctly on the HEAD COLLAR.
3. Insert the desired sausage attachment tube into the HEAD COLLAR and
attachment ring and screw onto the grinder/feeder head.
4. Slide casing over the end of the sausage attachment, leaving approximately
2"overhanging the end of the attachment.
(continues on next page)
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