1 Motor Body 10 Plates: fine, medium and coarse
2 Attachment Fitting 11 Ring Nut
3 Switch 12 Wrench (for removing the ring nut)
3A Motor Reversing Switch 13 Adapter for Sausage Maker
4 Locking Knob 14 Cone for Sausage Maker – large
5 Food Pusher 15 Cone for Sausage Maker – small
6 Food Hopper 16 Female Safety Joint
7 Grinder Head 17 Male Safety Joint
8 Feed Screw 18 Ring Seals
4 NESCO
®
FG-350 Food Grinder
1. For sausages, you will need to purchase casings (either natural or synthetic). Typically
they are available in 2-3 foot lengths.
2. If purchased dry, casings should be soaked in a mixture of 2 cups cold water to 1
tablespoon vinegar for about 30 minutes before stuffing.
3. Select the Sausage Cone based on the size of the casing to be used.
4. Meats must be ground and seasoned before making sausage links.
To stuff casings:
1. Gather all of casing over Sausage Cone, except the last
four inches.
2. If you have difficulty fitting the casing end on the Cone,
hold case end under running water faucet, then slide
over end of cone (Fig. 6).
2. Place seasoned meat into Food Hopper and turn Switch
on.
3. Use Food Pusher to push seasoned meat into Grinder
Head. Stuff casing loosely, as some casings will expand
during cooking.
4. As casing begins to fill, tie securely at end with a string.
5. Distribute meat through casing and twist into links as it fills to obtain the desired size and
shape.
6. Turn Switch off when complete or when casing is full.
7. When you have finished using the sausage stuffing, following the cleaning instructions on
page 8. The Sausage Cones and Base Plate may be washed in a dishwasher is desired.
After stuffing, grind some fat to avoid leaving meat in the funnel.
Pork butt is a good selection because of its ideal proportions of fat and lean.
Salt may affect flavor of sausage stored for long periods in freezer. If salt is added, plan to
use sausage within a short time. Without salt, it may be stored for as long as 6 months in
your freezer.
Prick casing with a pin to allow air to escape while stuffing.
Fresh pork sausages (not pre-cooked or smoked) should be stored under refrigeration in an
airtight container for a maximum of 2 days. It should always be thoroughly cooked before
serving. To freeze sausage, wrap carefully in moisture- and vapor-proof paper and use within
2-3 months.
NESCO
®
FG-350 Food Grinder 9
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