Weston Sausage Stuffers - Manual (Page 5)

CLEANING
• Before using the Sausage Stuffer for the first time, thoroughly wash all parts of
the unit that will come in contact with food. Wash with warm, soapy water. Rinse with
clear water. Dry immediately. THIS APPLIANCE IS NOT DISHWASHER SAFE.
• After each use, thoroughly wash all parts in warm, soapy water. Rinse with clear
water. Dry immediately. THIS APPLIANCE IS NOT DISHWASHER SAFE.
• When storing the Sausage Stuffer for extended periods of time and between
uses, it is recommended to coat all surfaces with food grade silicone spray. This will
protect and prolong the life of the Sausage Stuffer.
STUFFING INSTRUCTIONS
Before using the Sausage Stuffer for the first time, thoroughly wash all parts of the
unit that will come in contact with food. Wash with warm, soapy water. Rinse with
clear water. Dry immediately. THIS APPLIANCE IS NOT DISHWASHER SAFE.
1. Apply a food grade silicone spray to the inside of the Main Body to decrease
friction.
2. Select the Funnel of choice. Refer to the “Assembly” section of manual for
proper Funnel installation instructions.
3. Fill the Main Body with the meat and seasoning mixture.
4. Press the meat mixture into the Main Body firmly to release any trapped air.
5. Place the Plunger into the Main Body.
6. Slip the casing on the end of the Funnel until the entire casing has slid onto the
Funnel.
7. Firmly press on the Stuffer Handle to start the meat flowing into the casing.
8. When the casing is full, twist, tie or hog ring the casing to seal the contents
inside.
9. When finished, disassemble and clean immediately. Refer to the “Cleaning”
section of manual.
RECIPES
VENISON SAUSAGE
6 lbs venison 6 lbs lean pork ½ tsp sage
½ tsp cayenne pepper 2 tsp salt ½ cup honey
2 tsp pepper Sausage casings
. Grind the venison and pork through the coarse grinder plate using the grinding instructions.
. Add all the ingredients to the meat and mix well.
. Regrind the mixed meat through the fine grinding plate using the grinding instructions.
. Stuff the sausage into casings or shape into patties.
CHORIZO (MEXICAN) SAUSAGE
2 lbs lean pork trimming 2 medium onions, minced Sausage casings
8 cloves garlic, pressed ½ cup cider vinegar
1 Tbsp ground oregano 1/2 lb beef or pork fat
¼ cup ground mild or hot red chili 1 tsp ground cinnamon
. Grind the meat and fat through the coarse grinder plate using the grinding instructions.
. Add the onions, garlic, vinegar and seasonings (use chili to taste).
. Mix the ground meat and the seasonings.
. Place in a covered bowl and refrigerate for at least one hour.
. Stuff the sausage into casings to make 4” (10 cm) links.
FRESH ITALIAN SAUSAGE - MILD/HOT
5 tsp salt 1 tsp sugar 2 tsp caraway seeds
3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild sausage)
2 tsp coarse ground black pepper 1 tsp coriander Sausage casings
16 oz cold water 10 lbs boneless pork butts
. Grind the pork butts through the grinder plate of your choice using the grinding instructions.
. Add all the ingredients to the meat and mix well.
. Stuff the sausage into casings to make 4” (10 cm) links.
-5- -8-
KEEP FINGERS AND HANDS
CLEAR of the Main Body and
Plunger at all times. Failure
to keep fingers and hands out
of the Main Body may result
in personal injury.
Never leave this appliance
unattended!
WARNING!
make sure the foods are already chilled when they go into the insulated hamper. The hamper won’t chill
food - it just keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow
containers and immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can become
heavily contaminated during field dressing. Venison is often held at temperatures that could potentially
allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry
Department for further questions or information on meat and food safety.
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.