Weston 5 lb Vertical Sausage Stuffer - Manual (Page 3)

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COMPONENT LIST
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DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 Handle with Wingnut (Wingnut only 73-0511) 73-0510
2 Plunger 73-0514
3 Plunger Seal 73-0516
4 Pressure Release Valve (4 Piece Set) 73-0515
5 Plastic Funnel Set (4 Funnels) 73-0520
6 Stainless Steel Canister 73-0519
7 Front Ring Nut 73-0521
8 Canister Mounting Hardware Kit (4 Sets) 73-0522
9 Plunger Shaft 73-0512
10 Gear Set (2) 73-0513
11 Rubber Foot (4 Piece Set) 73-0517
people think that a smoked sausage will last much longer without spoilage, but this is not
true. Smoked sausages should be treated the same as fresh sausage in terms of storage.
Dried sausages require the longest processing time, as they are air dried over a long
period of time. Some types of dry sausages are pepperoni, prosciutto and a variety of
ham products, just to name a few. The conditions under which the meat is dried are very
exacting; temperature, time and humidity must all be carefully monitored for a safe and
delicious product.
STORAGE
It is important to remember that sausage will lose its flavor the longer that it is stored. It is
recommended that you only make as much sausage as you will need for 4-6 weeks. Even
frozen sausage will begin to lose flavor noticeably after 6 weeks. Frozen sausage should
be thawed slowly in the refrigerator before cooking or serving. Quick thawing of the product
will degrade the taste as well.
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 a coarse grinder plate.
. Add all the ingredients to the meat and mix well.
. Regrind the mixed meat through a fine grinding plate.
. Stuff the sausage into casings or shape into patties.
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 1 pint cold water
10 lbs boneless pork butts Sausage casings
. Grind the pork butts through a grinder plate.
. Add all the ingredients to the meat and mix well.
. Stuff the sausage into casings to make 4” (10 cm) links.
BRATWURST
2 ½ lbs lean veal 2 ½ lbs lean pork 1 ½ cup water
2 tsp dried sage 1 tsp ground white pepper 3 tsp salt
1 cup fine bread crumbs soaked in ½ cup milk
. Grind the veal and pork through a coarse grinder plate.
. Add the sage, pepper and salt to the meat and mix well.
. Regrind the mixed meat through a fine grinding plate.
. Using your hands, mix the meat with the bread crumbs.
. Add the water, then beat the mixture with a wooden spoon until it is light and fluffy.
. Stuff the sausage into casings to make 4” (10 cm) links.
ADDITIONAL ACCESSORIES AVAILABLE
ACCESSORY DESCRIPTION PART #
Food-Grade Silicone Spray 03-0101-W
Hog Ring Pliers 47-1401
500 Count Hog Rings 47-1452
19 mm Processed-Type Collagen Casing 19-0101-W
33 mm Processed-Type Collagen Casing 19-0102-W
38 mm Processed-Type Collagen Casing 19-0103-W
1 1/2” x 12” Mahogany Casings 19-0201-W
2 1/2” x 20” Mahogany Casings 19-0102-W
If any components of this unit are broken or the unit does not operate
properly, call Weston Products LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
E-Mail: [email protected]
These products and many more products can be ordered by visiting
W e s t o n P r o d u c t s . c o m or by calling
Weston Products LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
E-Mail: [email protected]