Andrew James AJ000132 Premium Meat Grinder - Manual (Page 11)

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5. Place the assembled sausage attachment next to the cutting blade, fitting the
protrusions in the slot. Screw the fixing ring tightly and place the hopper
plate on the head and fix it into place.
6. Slide the sausage skin over the sausage attachment.
7. Feed foods into the hopper plate by using the food pusher only.
8. Press the ‘ON’ button. Allow the meat to move to the end of the sausage
attachment then turn the grinder off. Pull the skin over the end of the
sausage attachment and tie a knot in the end of the skin. This way, the meat
will not fall out of the sausage skin.
9. Restart the grinder. Guide the sausages slowly off the sausage attachment,
whilst pushing the meat on the hopper plate with the food pusher.
10. You should stop the machine when the sausage skin is filled with meat. If
there are any air bubbles in the sausage, you can let the air out with a
needle. Then repeat steps 7-9 again until finished.
11. Tie and cut any excess skin. Twist sausages to the desired length.
12. Leave the sausages in links overnight in the refrigerator, for best results.
Sausage Recipes
Pork Sausage
Pork Shoulder (80%
Meat/20% Fat) 900g
Garlic powder 4 tsp
Thyme 2 tsp
Fennel seed 1 tsp
Parsley 1 tsp
Black pepper 2 tsp
Salt 2 tbsp