Nesco FG-400PR Benutzerhandbuch

7

1.  Casings (natural or synthetic) are available in some grocery stores, most 

butcher shops, meat packing plants and butcher supply houses. Local 
butchers or giant supermarkets that make their own sausage are your best 
bets.

2.  Meats must be coarsely ground and seasoned before making sausage links.

3.  Select Sausage Cone based on size of casing to be used.

4.  Before stuffing, insert two fingers into one end of casing to open, hold under 

the faucet and let water run the entire length. This will wash away some of 
the packing salt. If you don’t clean well, your sausage will turn out saltier than 
when you tested the seasoning.

1.  Gather all of casing over Sausage Cone, except the last 4 inches.

2.  Place seasoned meat into Food Hopper and depress Switch “ON” (I).

3.  Use Pushrod to push seasoned meat into Grinder Head. As you push mix 

through the Grinder, it will stuff your casing. NOTE: Stuff casing loosely, as 
some sausages will expand during cooking.

4.  As casing begins to fill, tie-off the end with 

string.

5.  Distribute meat through casing and twist into 

links as it fills to obtain the desired size and 
shape.

6.  When finished or casing is full, press Switch 

“OFF” (O).

7.  Unplug unit from electrical outlet and clean 

thoroughly by following cleaning instructions 
given in this book.