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Disassembly
Making Sausages
Casings (pre-soaking for 30 minutes in boiling water and washed through with cold water)
450g beef or pork meat (diced into 2cm cubes)
¼ tsp ground black pepper
1 tsp salt
½ tsp sage (fresh and chopped into tiny pieces)
¼ tsp thyme
¼ tsp paprika
1/8 cup Liquid (wine, vinegar or water)
Step 1: Get the machine ready for grinding meat
• Place the feed screw(11) into the head, long end first, then turn slightly until it set into place inside the machine.
• Place the cutting blade(10) onto the feed screw(11) with the blade facing the front as illustrated. If it is not fitted
properly, meat will not be grinded.
• Place the desired cutting plate(6 / 8 / 9) over the cutting blade(10) ensuring that the slots are correctly inserted.
• Support/press the centre of the cutting plate with one finger, then screw the fixing ring(7) on tightly with the
other hand. Do not over-tighten.
• Place the hopper plate(20) onto the head(12) and fix it into position.
Step 2: Prepare the Casings
Cut casings to a length of 2 to 2 1/2 feet, so they’re easier to handle. Soak the casings for 30 minutes in hot
water before using them, or soak overnight in warm water. Before using the casings, rinse them out by putting
the end over a funnel and pouring cool water through them several times.
Step 3: Grind the meat
Cut the meat into pieces that are small enough to fit into the grinder, around 2cm in size. Remove any bones,
gristle and sinew from the meat and discard.
Step 4: Season the filling
Put the minced meat in a bowl with the pepper, salt, sage, ginger, nutmeg, thyme, paprika and stir the mixture
to work the ingredients into the meat. Add the liquid ingredient you have chosen and work into the meat mixture
using a spoon.
Step 5: Get the machine ready for filling the sausages (see figure 11)
• Place the feed screw(11) into the head, long end first, then turn slightly until it set into place inside the machine.
• Place the feed screw(11) into the head, long end first, then turn slightly until it set into place inside the machine.
• Place the cutting blade(10) onto the feed screw(11) with the blade facing the front as illustrated. If it is not fitted
properly, meat will not be grinded.
• Place the cutting plate(6) over the cutting blade(10) ensuring that the slots are correctly inserted.
• Place your chosen sausage attachment onto the head, hold in place with one finger and then screw the fixing
ring(7) on the top of it, ensuring it’s fixed on tightly with the other hand. Do not over-tighten.
Step 6: Fill the casings
Take one of the prepared casings, open at one end and slide onto the sausage attachment almost entirely,
leaving only a few inches surplus. Tie a knot in the end of the end of the casing to prevent any meat mixture
falling out. Fill the hopper plate(20) with your sausage mix, switch on the machine and gently push the meat
mixture through with the food pusher(21), while using another hand to support the newly-lled sausage casings.
When you have almost lled the casing up with sausage meat, stop the machine and remove the sausage
casing from the machine, then tie it in a knot.
Step 7: Separate the sausages
Lay out the one long sausage you have just made and prick it lightly with a fork. Decide what size
sausages you
would like, press with one nger in each place you want to separate the sausages. Then in each
place you made a dent, twist the casing.
Step 8: Cook the sausages
You can then cut and separate the sausages ready for cooking. Sausages can be grilled,
barbecued, fried or bakfd in the oven. Cooking times vary depending on the size of the sausages
– ensure they are thoroughly cooked through before serving.
12: To remove the cutting plate
easily, place a screwdriver
between the cutting plate and the
head as illustrated. Simply lift it off
using the screwdriver.
13: Press the locker(14) and move
the head(12) as the image shows.
Then you can remove the head
with ease.
• Make sure that the motor has stopped completely.
• Disconnect the lug from the power outlet.
• Disassemble by removing the attachments in reverse of that shown in figures 1-6 on the
previous pages.
Cleaning
•Remove meat and any food left over inside the machine.
• Wash each attachment with warm soapy water.
• Wipe the machine clean with a damp wet cloth, ensuring to also dry straight afterwards with
a dry cloth.
• Ensure all parts are dry before storing or using again.
• Use a little cooking oil on a cloth to wipe over all metal attachments with a cloth – this will
maintain the quality and durability of the parts.
• Do not use bleach or any chlorine solution as this will discolour the aluminium parts.
• Do not use any thinners or petrol to clean the machine as this will discolour it or cause cracks
to appear.
• Do not immerse the main machine in water.
