Chef's Choice 720 - Sausage Making; Tips, for Best Results; Cord Safety

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3. Insert the sausage spacer plate (15) onto the shaft on the front of the
auger (see Figure 1).
4. Place the “sausage tube” (16) in front of the feed/grinder tube.
5. Screw on the locking ring and hand tighten until snug.
Sausage Making
1. After grinding the meat as described on pages 5 and 6, mix in all the other
ingredients and thoroughly chill the mixture for 30 minutes to 1 hour.
2. Make sure the grinder is turned “off” and unplugged from its power
source. Now mount the sausage stuffer onto the grinder as shown in
Figure 1.
3. Dry casings, whether natural or artificial, typically need to be soaked in
water until they are soft and pliable; follow manufacturer’s instructions. It
is easiest to work with a 3-4 foot section. Find the opening in one end of
the casing and slide it onto the selected sausage tube. Continue sliding
the rest of the casing onto the sausage tube (see Figure 2) until 2-3 inches remain. Tie a knot in this remaining section.
4. Load the chilled mixture into the hopper and turn the grinder to the number 1 position. Using the pusher, feed the
mixture through the opening in the hopper into the feeding/grinding tube.
5. Stuff the casing until only 2-3 inches of empty casing are left on the sausage tube. Do not overstuff the casing as this
may cause it to burst. Remove casing from tube and tie a knot at this end.
6. Refrigerate any remaining mixture.
7. If the casing is unevenly filled, lay it on a table and gently form it into a uniform thickness.
8. You can form sausage links by carefully pinching the casing and twisting the sausage link a full 360°. Reverse the
twisting direction for each link.
9. Follow recipe instructions on proper drying, smoking and storage.
Tips, for Best Results
• Chillrawmeatsandseafoodthoroughly(butdonotfreeze)priortogrinding.
• Meatsshouldbefreeofbonesandtendons;fruitsshouldbefreeofseedsandnutsshouldbecleanedofshells.
• Meatsandotherfoodsshouldbecutintocubesorstripssmallenoughsotheyeasilytthroughthehopperopeningand
into the feed/grinder tube.
• Priortomakingsausages,thoroughlylubricatetheoutsideofthestufngtubewithvegetableoiloranotherfoodgrade
lubricant. This prevents the casing from “hanging-up” on the tube during the stuffing process; one of the most common
causes for burst casings.
• Ingeneral,oneofthemostimportantaspectsofgrindingandsausagemakingistokeepthemeatas cold as possible
(but not frozen) throughout the process. This helps in not only its processing, but discourages the growth of bacteria.
Cord Safety
A short power supply cord is provided with this appliance to reduce the risk resulting from the cord becoming entangled in or
tripping over a longer cord and causing the Chef’sChoice
®
grinder to overturn or fall from the counter. While EdgeCraft does
not recommend it, extension cords are available and may be used if care is exercised in their use. If an extension cord is
Figure 2. Sausage casing mounted on
fully assembled grinder with sausage
making attachment.
Tie Knot
Sausage
Casing