To use your stuffer:
*Note: Meat must be ground prior to putting into stuffer.
1. If you’re using natural, skin casings, first soak in cold water for
30 minutes.
2. Pull the cover release, and remove the slow speed outlet
cover.
3. Hold the lever back and insert the grinder body f . Turn it
both ways until it locks into place.
4. Fit the worm inside the grinder body f .
5. Fit the grinder body f – putting the notch over the pin.
6. If you’re using casings, open it up with a jet of water. Next put
the nozzle you have chosen under a running tap and pull the
casing onto the nozzle.
7. Hold the nozzle on the grinder and screw the ring nut on.
8. Fit the tray onto the grinder body f .
9. Switch to speed 6 or 8. Using the pusher, push the food
through. Remember not to push hard, you can damage your
food grinder/stuffer. Ease the casing off the nozzle as it fills.
Do NOT overfill.
10. Twist the casings to form sausage links.
To make smaller breakfast link sausages:
*Note Meat must be ground prior to putting into stuffer.
1. Pull the cover release, and remove the slow speed outlet
cover.
2. Hold the lever back and insert the grinder body f . Turn it
both ways until it locks into place.
3. Fit the worm e inside the grinder body f .
4. Fit the shaper n – putting the notch over the pin.
5. Fit the cone m .
6. Hold the nozzle on the grinder and screw the ring nut on.
7. Fit the tray onto the grinder body f .
8. Switch to speed 6. Using the pusher, gently push the food
through. Remember not to push hard, you can damage your
food grinder/stuffer. Ease the casing off the nozzle as it fills.
Do NOT overfill.
9. Cut into links.
3
