Use and Care Guide

14
ENGLISH INSTRUCTIONS
8. 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.
9. Do not ll the last 3”-4” (7.5-10 cm) of casing. After the entire length of casing
has been stu󰀨ed, twist the open end to close, then tie o󰀨 the ends of the casing
tightly to close. Twist into links.
10. Whenever stu󰀩ng sausage, ll the casing slowly to avoid air pockets. If air
pockets do appear in the sausage use a pin to prick the bubbles. The small
holes will seal naturally.