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 stued, twist the open end to close, then tie o the ends of the casing
tightly to close. Twist into links.
10. Whenever stung 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.