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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.