Owner's Manual
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2. Meats must be ground and seasoned before making sausage links. Assemble
grinder using CHOPPING CUTTER. (If you prefer a very fine texture, use
GRINDING CUTTER).
TO STUFF CASINGS
1. Cut casing into 2 to 3 foot lengths.
2. Pull and gather all of casing over stuffer except the last four inches. Place
seasoned meat in GRINDING CHUTE. With FOOD PUSHER press mixture
through grinder. Stuff casing loosely as some will expand during cooking. As
casing begins to fill, tie securely at end with string.
3. Distribute meat through casing and twist into links as it fills to obtain desired
size and shape.
SAUSAGE PREPARATION
• Salt may affect flavor of sausage for long periods in freezer. If salt is added, plan
to use sausage in short time. Without salt, sausage may be stored for as long as
6 months in your freezer.
• Prick casing with a pin to allow air to escape while stuffing.
• Sausage made from fresh pork (not pre-cooked or smoked) should be stored in
the refrigerator in an air tight 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 to 3 months.
WAYS TO COOK SAUSAGES
(For each recipe, choose one of these methods)
P
AN FRYING
Place sausage in cold pan with
1
⁄4 to
1
⁄2 cup water. Cover and simmer 5 minutes.
Drain. Remove cover and simmer sausages until well cooked.
BAKING
Arrange sausages in shallow baking pan. Bake in 350° F oven until browned and
well done.
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GRILLING
Cover sausage links with water in a skillet. Bring water to a boil; remove from
heat. Let stand 10 minutes. Brush with butter or margarine. Cook links over well-
burned down charcoals, turning frequently until browned and well done.
OLD-TIME SAUSAGE
2 to 4 tablespoons salt 2 teaspoons thyme
1 to 2 tablespoons freshly ground 3/4 teaspoon crushed red pepper
black pepper 10 pounds fresh pork (about 20% fat)
1 to 2 tablespoons sage
Cut the pork into cubes before grinding. Mix thoroughly with spices. Grind using
either cutter depending on desired fine or coarse texture. Stuff sausage mixture
into casings. Twist into links of desired lengths.
Makes 10 pounds.
SAUSAGE RECIPE
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