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5. Place seasoned meat into the large die cast HOPPER and turn the unit on. Push
the meat into the opening of the HOPPER using the FOOD PUSHER until the
mixture appears at the end of the sausage attachment. Keep casing moist by
watering frequently. Turn the unit off and tie a knot at the end of the 2" casing
overhang.
6. Continue step #5 until all the meat has been used or the casing is approximately
2" away from being completely full.
7. Turn the unit OFF, and remove the end of the casing from the sausage
attachment, and tie a knot on the open end of the casing.
8. Sausage can be made to the desired length by twisting the casing at intervals.
NOTE: To avoid over-stretching and splitting the casing, do not make the
sausage too thick. Keep casings moist by watering frequently. The meat
mixture will expand slightly during cooking.
Sausage making accessories, such as casings and seasonings, are not included.
Additional Sausage Making Tips can be found Online.
(continued from previous page)
CLEAN AND CARE
• Always unplug the appliance when not in use, or before inserting or removing
parts, and before cleaning.
• Never immerse the MOTOR HOUSING in water or other liquid.
• Wash all parts except MOTOR HOUSING by hand in hot soapy water, using care
when handling the sharp blades.
• Rinse these parts with clear hot water, and then dry.
REMOVABLE PARTS ARE NOT DISHWASHER SAFE!
• Wipe the MOTOR HOUSING with a damp cloth. DO NOT use harsh or abrasive
cleaners.
• CUTTING BLADE and CUTTING PLATES should be coated with cooking oil or
food grade silicone spray after washing and then wrapped in grease-proof paper
to keep them lubricated and rust-free.
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