Instruction manual

-21-
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All
sausages, except dried, require refrigerated storage. There is also a sub-category
of uncooked smoked sausages.
Among the fresh and uncooked smoked sausages, you will nd such avors as
kielbasa or Polish sausage, Italian sausage, breakfast sausage and many others.
Both fresh and uncooked smoked sausages require cooking before eating and also
require refrigerated storage.
Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs
and many others. Proper smoking requires a smokehouse or smoker. These can be
simple home-built structures made from metal drums or even old refrigerators or they
can be elaborate manufactured units. Most smoked sausages are warmed before
serving. Many people think that a smoked sausage will last much longer without
spoilage, but this is not true. Smoked sausages should be treated the same as fresh
sausage in terms of storage.
Dried sausages require the longest processing time, as they are air dried over a long
period of time. Some types of dry sausages are pepperoni, prosciutto and a variety
of ham products, just to name a few. The conditions under which the meat is dried
are very exacting; temperature, time and humidity must all be carefully monitored for
a safe and delicious product.
STORAGE
It is important to remember that sausage will lose its avor the longer that it is stored.
It is recommended that you only make as much sausage as you will need for 4-
6 weeks. Even frozen sausage will begin to lose avor noticeably after 6 weeks.
Frozen sausage should be thawed slowly in the refrigerator before cooking or serving.
Quick thawing of the product will degrade the taste as well.
COMPONENT LIST
DIAGRAM PART #08 #12 #22 #32
NUMBER DESCRIPTION 08-0801-W 08-1201-W 08-2201-W 08-3201-W
1 FrontRingNut 08-0842 08-1242 08-2242 08-3242 
 2 4.5mmGrinderPlate 29-0804 29-1204 29-2204 29-3204
 3 7mmGrinderPlate 29-0807 29-1207 29-2207 29-3207
 4 GrindingKnife 29-0850 29-1250 29-2250 29-3250
 5 AugerPin 08-0846 08-1246 08-2246 08-3246
 6 Auger 08-0802-U 08-1202 08-2202-N 08-3202-N
 7 AugerBearing 08-0847 08-1247 08-2247 08-3247
 8 StainlessSteelHead 08-0809-N 08-1209 08-2209-N 08-3209-N
 9 RubberFeetwithNuts(4) 08-2007 08-2007 08-2007 08-2007
 10 HeadLockingKnob 08-2005 08-2005 08-2005 08-2005
 11 StainlessSteelTray 08-0824-S 08-1224-S 08-2224-S 08-3224-A
 12 SafetyStomper 08-0877 08-0877 08-2277-N 08-2277-N
 13 Funnel40mm 08-1040 08-1040 08-1040 08-1040
 14 Funnel30mm 08-1030 08-1030 08-1030 08-1030
 15 Funnel20mm 08-1020 08-1020 08-1020 08-1020
 16 FlangeforStufngFunnel 08-0829 08-1229 08-2229 08-3229
 17 Funnel10mmSSHighSpeed 08-1011 08-1011 08-1011 08-1011
 18 StainlessSteelStufngStar 08-0876 08-1276 08-2276 08-3276
 19 HighSpeedPlasticAuger
Patented 08-0812 08-1212 08-2212 08-3212
If any components of this unit are broken or the unit does not operate
properly, call Pragotrade LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
ADDITIONAL ACCESSORIES AVAILABLE
Jerky Slicer Attachment 07-3301-W
Meat Cuber/Tenderizer Attachment 07-3201-W-A
44 lb Meat Mixer Attachment 36-2001-W
Rapid Patty Grinder Attachment 07-0901-W
Freezer Paper Kit
(Includes Freezer Paper, Tape and Dispenser) 83-4030-W
Food Grade Silicone Spray 03-0101-W
These products and many more products can be ordered by visiting
W e s t o n S u p p l y . c o m
or by calling Pragotrade LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131