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• Never immerse power unit in water or other liquid.
• Wash all parts except motor unit by hand in hot soapy water,
using care when handling the sharp blades.
• Rinse these parts with clear hot water, then dry.
REMOVABLE PARTS ARE NOT DISHWASHER SAFE!
• Wipe motor unit with a damp cloth. Do not use harsh or
abrasive cleaners.
• Cutting blade and cutting plates should be coated with cook-
ing oil after washing and then wrapped in grease-proof paper to
keep them lubricated and rust-free.
• NOTE – Pusher has a lid. Inside you can store sausage
attachments and sausage-making ring.
RECIPES
Chicken, Feta and Spinach Sausage
Makes 5 pounds sausage
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
8 ounces crumbled feta
4 garlic cloves, peeled and minced
1 tablespoon oregano
2 teaspoons basil
1 teaspoon chopped lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the
chicken, and cut into 1-inch cubes. Place chicken in a large bowl. Add
feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and pep-
per flakes to chicken. Stir to combine. Just before grinding, stir shred-
ded spinach into chicken mixture. Mixture can be ground immediately,
or covered and refrigerated for up to 24 hours for a more intense flavor.