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6 7
CLEANING AND
MAINTENANCE
1. Remove the ring nut.
2. Disassemble and wash each part in warm,
soapy water. Dry all of the parts thoroughly. Do
not put any of the metal parts in a dishwasher.
Pusher is top rack dishwasher safe.
3. Reassemble.
4. Wipe the grinding plates with vegetable oil and
wrap each plate with greaseproof paper. This
will prevent discoloring/rusting.
5. Store the sausage attachments and grinding
plates inside the pusher and attach the lid.
6. Any other servicing should be performed by an
authorized service representative.
TIPS AND HINTS
A wide variety of meat dishes, homemade
sausages, chunky spreads, relishes, and purées
are all great ways to use the meat grinder. With
your own meat grinder you know exactly what is
going into your food. You are able to control the
ingredients you use such as cuts of meat, fat, salt
and spices.
For grinding:
• Meat should be very well chilled before
grinding. Should meat heat up while grinding,
pause and re-chill meat before grinding again.
Keeping the meat below 45°F is ideal for
grinding and sausage making.
• Cut meat into small 1- to 2-inch cubes for
grinding, removing any skin, but keeping all of
the fat.
• Fatty, cheaper cuts of meat are perfect for the
grinder. Fat gives avor and juiciness to ground
meats and sausages.
• Coarse plate − Use for coarse-ground textured
items such as coarsely ground beef for chili,
relishes, sauces and salsas.
• Medium plate − Use for medium-ground
textured items, such as medium-ground meat
for sausage, meatballs or meatloaf.
• Be sure to refrigerate any ground meats
immediately. Cook or freeze within 1 or 2 days.
• If grinding bread for breadcrumbs, make sure to
use dry or toasted bread.
• When grinding meats or lling sausages:
After the last piece of meat has gone through
the chute, place a slice of bread through the
machine in order to clear the last bit of ground
meat or to clear the sausage nozzle of ground
meat.
For making sausages:
• Soak natural casings in water for at least 30
minutes to an hour and then allow lukewarm
water to run through the entire casing to remove
any excess salt.
• Be sure to ll the entire casing and then prick all
over to release air before twisting into individual
links.
• For casings, 2 feet of medium hog casings
accommodates 1 pound of meat.
• Casings can be difcult to nd. The best places
to try are either your local butcher or websites
geared to sausage making.
• Taste your mixture rst before stufng into
casings. Cook a small amount of the mix in a
skillet until it’s cooked through.
RECIPES
Breakfast Sausage................... 7
Chicken and Apple Sausage ........... 7
Sweet Italian Sausage ................ 7
Chorizo............................ 8
Duck Sausage ...................... 8
Lamb Merguez ...................... 8
Spicy Venison Sausage ............... 9
Spicy Green Chile
and Chicken Sausage ................ 9
Simply Rich Burgers ................. 9
Mediterranean Lamb Sliders .......... 10
Chicken Burgers
with Mango-Avocado Salsa .......... 10
Bolognese .........................11
Meatballs ..........................11
Super Chili ........................ 12
Turkey Meatloaf .................... 12
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