Use and Care Manual
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1. After grinding the meat following the “Using the Grinder” section, mix the ground meat with
the sausage seasonings.
2. Follow the “Sausage Stufng Assembly Instructions” (pg. 5) to fully assemble the Grinder as
a Stuffer including the Tray. NOTE: While one person can stuff sausage with this Grinder, it
is recommended that two people perform this operation. For best results when using the
High-Speed Stainless Steel 10 mm Stufng Funnel do not grind the meat through the 4.5 mm
Grinding Plate.
3. Then assemble the grinder. See “Setting Up The Appliance For Use” (pg.4).
4. Place seasoned ground meat into the Tray. Do not overll the Tray, place just enough meat
to leave the Feed Chute area open.
5. Slide a sausage casing over the Stufng Funnel. Slide 4”-6” (10-25 cm) of casing from the
end of the Stufng Funnel and tie a knot in the end of the casing.
6. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power supply.
Switch the Grinder to the forward “FWD” position. Carefully start feeding ground meat into
the Feed Chute. ONLY USE THE MEAT STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE
ANY OTHER OBJECTS.
7. Hold the casing in place with one hand while feeding the sausage mixture through the
Grinder. As the meat lls the casing, gently lay it on a clean, dry surface. NOTE: When using
natural casings, use a wet surface.
8. Do not ll the last 3”-4” (7.5-10 cm) of casing. After the entire length of casing has been
stuffed, twist the open end to close, then tie off the ends of the casing tightly to close. Twist
into links. If air pockets appear in the sausage, use a pin to prick the bubbles. The small holes
will seal naturally.
SAUSAGE / STUFFING INSTRUCTIONS