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If any components of this unit are broken, do not operate properly, or for product returns, please
Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)
20365 Progress Drive, Strongsville, Ohio 44149
All Trademarks and Registered Trademarks are property of the respective companies.
ATTENTION!
contact Weston Products LLC
WestonProducts.com
SAUSAGE
SAVE THESE INSTRUCTIONS!
Refer to t hem o ften and u se th em to inst ruct other s.
STUFFER
3 lb (1.4 kg) Tinned Stuffer MODEL NO. 36-0003-W
5 lb (2.3 kg) Tinned Stuffer MODEL NO. 36-5005-W
5 lb (2.3 kg) Stainless Steel Stuffer MODEL NO. 36-0005-W
Due to constant factory improvements, the product pictured
might differ slightly from the product received.
REV011111
Page 2
6
5 lb Stuffer
Handle shown
2
3
11
4
5
1
6
7
12
8
9
DIAGRAM PART 3LB TIN 5LB TIN 5LB SS
NUMBER DIAGRAM 36-0003-W 36-5005-W 36-0005-W
COMPONENT LIST
1 MainBody N/A N/A N/A
2 StufferHandle 36-0032 36-5011 36-0052
3 FoodPusher 36-0033 36-5012 36-0053
4 PlungerBacking 36-0034 36-5013 36-0054
5 PlungerBackingScrew 36-0035 36-5014 36-0055
6 BoltKit 36-0036 36-5015 36-0056
7 StainlessSteel30mmFunnel 36-0037 36-0037 36-0037
8 StainlessSteel20mmFunnel 36-0038 36-0038 36-0038
9 StainlessSteel10mmFunnel 36-0039 36-0039 36-0039
10 RingNut 36-0040 36-5019 36-0057
11 PlungerRubberSeal 36-0041 36-5020 36-0058
12 RingNutGasket 36-0042 36-5021 36-0059
If any components of this unit are broken or the unit does not operate
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
properly, call Weston Products LLC Toll Free at
1-800-814-4895
10
WESTON WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,
the product shall be free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC
within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty
Card, along with a copy of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,
in either its original packaging or similar packaging affording an equal degree of protection. Damage due to
shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench
charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost
to the customer will be added to the repair invoice.
Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment
of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of
purchase. Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F
8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO
NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is
designed. The product must not have been previously altered, repaired, or serviced by anyone else other
than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The
product must not have been subjected to accident in transit or while in the customer’s possession, misused,
abused, or operated contrary to the instructions contained in the instruction manual. This includes failure
caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This
warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,
including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no
circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC neither assumes nor authorizes any representative or other person to
assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied
warranties are also limited to the one (1) year period of the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL
PURCHASE RECEIPT TO:
20365 Progress Drive, Strongsville, OH 44149
Weston Products LLC
WESTON WARRANTY CARD
SEND T HIS CA RD ALONG WITH A COPY OF Y OUR OR IGINAL PURCH ASE RE CEIPT TO:
WESTON WARRANTY, WESTO N PROD UCTS L LC, 20365 PROGRES S DRIV E, STR ONGSVI LLE, OH 44149
Customer Name: _________________________________
Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
Product Model #: _________________________________
Serial # (if applicable): ______________________
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ADDITIONAL ACCESSORIES AVAILABLE
GENERAL SAFETY RULES
Processed-Type Collagen Casing 19mm 19-0101-W
Processed-TypeCollagen Casing 33mm 19-0102-W
Processed-Type Collagen Casing 38mm 19-0103-W
Mahogany Fibrous Casings 1.5” x 12” 19-0201-W
Mahogany Fibrous Casings 2.5” x 20” 19-0202-W
Hog Ring Pliers 47-1401
Hog Rings 47-1452
Food Grade Silicone Spray 03-0101-W
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
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS APPLIANCE. YOUR SAFETY IS
MOST IMPORTANT! FAILURE TO COMPLY
WARNING!
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL
SAFETY IS YOUR RESPONSIBILITY!
1. KEEP FINGERS AND HANDS
CLEAR of the Main Body and Plunger
at all times. Failure to keep ngers and
hands out of the Main Body may result in
personal injury.
2. THOROUGHLY CLEAN ALL
PARTS THAT WILL COME IN
CONTACT WITH FOOD BEFORE AND
AFTER EACH USE. Wash with warm
soapy water. Rinse with clear water.
Dry immediately. This appliance is not
dishwasher safe. To prevent rusting, it
is highly suggested to spray the Stuffer
and all of its parts with a food grade
silicone spray.
3. The Sausage Stuffer is not intended
for use near or by young children. DO
NOT leave the unit unattended.
4. Check for damaged parts. Before
using the Sausage Stuffer, check that
all parts operate properly and perform
the intended function. Replace any
damaged part before using the unit.
5. Secure the Sausage Stuffer on a
sturdy, non-skid, level surface.
6. This appliance is for household
use only.
7. NEVER use any accessories or
parts from other manufacturers. Doing
so will void the warranty.
8. Before using the Stuffer, always
apply a food grade silicone spray to the
inside of the Main Body to decrease
friction.
9. DO NOT use the Stuffer under
the inuence of drugs or alcohol.
10. The Manufacturer declines any
responsibility in the case of improper
use of this appliance.
SAVE THESE INSTRUCTIONS!
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
Refer to them often and use them to instruct others.
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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
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 ne 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 uffy.
.
Stuff the sausage into casings to make 4” (10 cm) links.
WARNING!
KEEP FINGERS AND HANDS
CLEAR of the Main Body and
Plunger at all times. Failure
to keep ngers and hands out
of the Main Body may result
in personal injury.
Never leave this appliance
unattended!
Figure D-1
Figure D-2
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make sure the foods are already chilled when they go into the insulated hamper. The hamper won’t chill
food - it just keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow
containers and immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can become
heavily contaminated during eld dressing. Venison is often held at temperatures that could potentially
allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry
Department for further questions or information on meat and food safety.
RECIPES
CLEANING
• Before using the Sausage Stuffer for the rst time, thoroughly wash all parts of
the unit that will come in contact with food. Wash with warm, soapy water. Rinse with
clear water. Dry immediately. THIS APPLIANCE IS NOT DISHWASHER SAFE.
• After each use, thoroughly wash all parts in warm, soapy water. Rinse with clear
water. Dry immediately. THIS APPLIANCE IS NOT DISHWASHER SAFE.
• When storing the Sausage Stuffer for extended periods of time and between
uses, it is recommended to coat all surfaces with food grade silicone spray. This will
protect and prolong the life of the Sausage Stuffer.
STUFFING INSTRUCTIONS
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
Before using the Sausage Stuffer for the rst time, thoroughly wash all parts of the
unit that will come in contact with food. Wash with warm, soapy water. Rinse with
clear water. Dry immediately. THIS APPLIANCE IS NOT DISHWASHER SAFE.
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 the coarse grinder plate using the grinding instructions.
.
Add all the ingredients to the meat and mix well.
.
Regrind the mixed meat through the ne grinding plate using the grinding instructions.
.
Stuff the sausage into casings or shape into patties.
CHORIZO (MEXICAN) SAUSAGE
2 lbs lean pork trimming 2 medium onions, minced Sausage casings
8 cloves garlic, pressed ½ cup cider vinegar
1 Tbsp ground oregano 1/2 lb beef or pork fat
¼ cup ground mild or hot red chili 1 tsp ground cinnamon
.
Grind the meat and fat through the coarse grinder plate using the grinding instructions.
.
Add the onions, garlic, vinegar and seasonings (use chili to taste).
.
Mix the ground meat and the seasonings.
.
Place in a covered bowl and refrigerate for at least one hour.
.
Stuff the sausage into casings to make 4” (10 cm) links.
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 Sausage casings
16 oz cold water 10 lbs boneless pork butts
.
Grind the pork butts through the grinder plate of your choice 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.
1. Apply a food grade silicone spray to the inside of the Main Body to decrease
friction.
2. Select the Funnel of choice. Refer to the “Assembly” section of manual for
proper Funnel installation instructions.
3. Fill the Main Body with the meat and seasoning mixture.
4. Press the meat mixture into the Main Body rmly to release any trapped air.
5. Place the Plunger into the Main Body.
6. Slip the casing on the end of the Funnel until the entire casing has slid onto the
Funnel.
7. Firmly press on the Stuffer Handle to start the meat owing into the casing.
8. When the casing is full, twist, tie or hog ring the casing to seal the contents
inside.
9. When nished, disassemble and clean immediately. Refer to the “Cleaning”
section of manual.
WARNING!
KEEP FINGERS AND HANDS
CLEAR of the Main Body and
Plunger at all times. Failure
to keep ngers and hands out
of the Main Body may result
in personal injury.
Never leave this appliance
unattended!
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STUFFING TIPS
To help reduce resistance when using the 10mm Funnel for stufng, try one of the
following:
• ADD WATER TO YOUR MEAT MIXTURE - Add up to 1½ Cups of water per
5 lbs. ( 2.3 kg) of meat/seasoning mixture.
• ADD OIL - Add ¼ Cup of vegetable or olive oil to the meat mixture.
• SPRAY FOOD GRADE SILICONE SPRAY - Spray the inside of the stuffer with
food grade silicone spray to lubricate the parts.
Among the fresh and uncooked smoked sausages, you will nd such avors as kielbasa or Polish sausage,
Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked sausages require
cooking before eating and also require refrigerated storage.
Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others.
Proper smoking requires a smokehouse or smoker. These can be simple home-built structures made
from metal drums or even old refrigerators or they can be elaborate manufactured units. Most smoked
sausages are warmed before serving. Many 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 avor 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 avor 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.
SAUSAGE INFORMATION
MEAT SELECTION FOR SAUSAGE MAKING
Sausage making has evolved over many years and generations, and as a result there are countless types
of sausage you can make using the basic ingredients of meat, fat and a few carefully blended spices.
Following are a few simple guidelines that will help you make the best tasting sausage possible.
Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even antelope
make great sausage. It is important when preparing venison or other red game meats to trim all the fat
from the meat, as red game tallow will turn rancid in as few as ve days. Replace the fat with either pork
or beef fat, depending on the type of product you are making, at a ratio of 1 pound (0.5 kg) of fat for every
4 pounds (1.8 kg) of game meat.
The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of your
product. Most commercially made sausage has a fat content of about 20%. Using less than 12% fat will
result in a very dry tasting sausage, while using more than 20% may result in a sticky avorless sausage
that will be difcult to cook.
CURING
It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable
microorganisms on the meat surfaces that cause spoilage and food born illnesses. There are many steps
that help in this process, including smoking, cooking, drying, chilling and the addition of cure ingredients.
The oldest means of accomplishing this is by introducing salt into the meat. The resistance of bacteria
to salt varies widely among different types of bacteria. The growth of some bacteria is inhibited by salt
concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive in much higher salt
concentrations, e.g., Staphylococcus. Fortunately, the growth of many undesirable organisms normally
found in cured meat and poultry products is inhibited at low concentrations of salt.
Modern curing is based on Nitrates and is very scientic. The best way to ensure proper curing is to
purchase one of the many commercially available curing agents from either a grocery store or your local
butcher. A very common cure is Prague Powder, which is available in two types (#1 and #2).
CASING
There are many different types of casings available, the right choice depends on personal preference as
well as the type of sausage you wish to make. For most sausages, your choices are natural or collagen.
Don’t let the names fool you; collagen casings are not a synthetic product . They are made from beef skin
and other tissues. Collagen casings are uniform in size and texture and require almost no preparation.
“Natural” casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size and require
substantial preparation. For those reasons, more than 75% of commercially made sausage in the U.S. is
made with collagen casing. There are also brous non-edible casings that are used for some varieties of
smoked sausages and bolognas.
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All sausages, except
dried, require refrigerated storage. There is also a sub-category of uncooked smoked sausages.
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FOOD SAFETY
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of
hamburgers and other foods made with ground meat has been receiving a lot of attention lately, and with
good reason. When meat is ground, the bacteria present on the surface is mixed throughout the ground
mixture. If this ground meat is not cooked to at least 160oF to 165oF (71oC to 74oC), bacteria will not be
destroyed and there’s a good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside, so they
can be served more rare. Still, any beef cut should be cooked to an internal temperature of at least 145oF
(63oC) (medium rare). The safe temperature for poultry is 180oF (82oC) and solid cuts of pork should be
cooked to 160oF (71oC). Eggs should be thoroughly cooked too. If you are making a meringue or other
recipe that uses uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be
separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that will
be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats and place
them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce. Then
use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost frozen meats in the
refrigerator, not on the counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean platter. Don’t
use the same platter you used to carry the food out to the grill. Wash the utensils used in grilling after the
food is turned for the last time on the grill, as well as spatulas and spoons used for stir-frying or turning
meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and water,
or using a pre-moistened antibacterial towelette is absolutely necessary after you have touched raw meat
or raw eggs. Not washing hands and surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm
water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40oF and 140oF (4oC
and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should be 0oF (-17oC) or
below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes or hot plates to keep food hot
while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for
more than 2 hours - 1 hour if the ambient temperature is 90oF (32oC) or above. When packing for a picnic,
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