HOW TO MAKE FRESH SAUSAGE
1.Select a sausage horn and put it in the locking ring. Slide a length of casing (up to three feet) over the horn leaving about 2 inches at the end hanging.
2.Meat, Fish, Poultry – With machine off and lid open, add up to 2 lbs. of ground or finely cut up (1/2” chunks) meat, fish or poultry and one package of seasoning of your choice. Seasoning packets are 2 lbs or meat, fish or poultry; if using less than 2 lbs, adjust seasonings accordingly. Close lid. (Additional small amounts of filler, such as chopped, cooked vegetables or rice, ect., also can be added.) Vegetables – Cut into small pieces up to 2 lbs. of cooked vegetables such as rice, potatoes, herbs, peas, corn, carrots, ect. Vegetables must be cooked! Switch machine to MIX and blend meat and seasonings or vegetables and seasonings of your choice for 30 seconds. Turn machine OFF.
3.Turn machine to EXT (extrude) and hold the twisted end of the sausage casing firmly, and as it fills, gently pulling and guiding the filled casing away from the horn. When casing has filled to desired sausage length, hold sausage in place with one hand; detach filled casing from your machine and place on a flat surface. Use the forefinger of your other hand to compress sausage firmly into an oval shape. This will reduce the amount of sausage length to be, twist 3 times. Continue these steps until all of your sausages are made. To separate your sausages, use your scissors to cut and twist. See instructional video to make sausage links.
DO NOT OVERFILL CASINGS because meat and food expands when heated and will split casting. To help relieve pressure inside sausage casing, use the pin included with your Pasta/ Sausage Maker to poke a few holes in each of your sausages.
Note: if meat sticks to mixing blade while mixing, stop machine and scrape off with soft rubber scraper. If sausage mixture is too moist, add bread crumbs or cooked rice.
