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Sausage Maker Assembly
1. Make sure all parts have been cleansed and dried before assembly
2. Assemble Grinder Head to Base. Secure Grinder Head by turning Locking
Screw clockwise until tight. Be sure the Grinder Head is fully seated into Base
before tightening Locking Screw. NOTE: Notch on Grinder Head aligns with
Key in Base.
3. Insert Feed Screw into Grinder Head, long
end of spindle first. Turn slightly until fully set
in Grinder Head.
4. Place Sausage Maker Adapter and Sausage
Cone onto end of Feed Screw.
5. Insert Ring Nut over Sausage Cone and
thread onto end of Grinder Head, turn
clockwise until tight. Use Wrench if needed.
6. Insert Food Hopper on top of Grinder Head.
Sausage Making Tips
Pork Butt is a good selection of meat for sausage making because of the ideal
proportions of lean and fat.
After stuffing you can clean the Feed Screw by grinding a slice of bread.
Stuffing is made a lot easier if you consider it a two-person job. Prick the casing
with a pin to allow the air to escape while stuffing.
Fresh sausage is readily perishable and has a short shelf life of 3-4 days at
refrigerator temperature. Up to 4-6 months in freezer.
Average weight of fresh sausage (8 inch link) is 6 ounces.
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