Weston Sausage Stuffers - Manual (Page 4)

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ASSEMBLY
1. Mount/secure the Main Body onto a sturdy,
non-skid, level, working surface.
2. Bolt the Stuffer Handle to the Main Body
using a Nut and a Bolt from the Bolt Kit. Figure A.
3. Attach the Plunger Rubber Seal and Plunger
Backing to the Food Pusher, using the Plunger
Backing Thumb Screw.
Figure B.
4. Bolt the Food Pusher to the center hole on
the Stuffer Handle, using a Nut and Bolt from
the Bolt Kit.
Figure C.
5. To attach a Funnel, select the appropriate
sized Funnel for the casing that will be used.
Slide the narrow end of the Funnel through the
Ring Nut Gasket and the Ring Nut. Figure D-1.
6. Screw the complete assembly onto the Main
Body until tight, locking the Ring Nut into place.
Figure D-2.
7. Mount the Feet of the Main Body onto a
secure work station. (Mounting supplies not
included.) Be sure that the Stuffer is secure
before using the Stuffer.
8. The Sausage Stuffer is now ready for use.
Figure A
Figure B
Figure C
Figure D-1
Figure D-2
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!
SMOKED VENISON POLISH SAUSAGE
8 lbs venison 6 tsp salt 1 tsp black pepper
2 lbs pork trimmings 2 level tsp Prague Powder #1
1 cup soy protein concentrate 2 large cloves of fresh garlic
1 heaping tsp marjoram 2 tsp powdered dextrose
. Grind the venison and pork through the coarse grinder plate 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.
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 the coarse grinder plate using the grinding instructions.
. Add the sage, pepper and salt to the meat and mix well.
. After regrinding, 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.