Waring PRO MG855 User manual

Professional MeaT GrinDer
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
MG855
MEAT
GRINDER

2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following.
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
3. To protect against risk of electrical shock, do not put appliance
in water or other liquids.
4. Close supervision is necessary when any appliance is used by or near
children. This appliance is not recommended for use by children.
5. Avoid contact with moving parts.
6. Never put the unit near a hot burner, in an oven, or in a dishwasher.
7. Do not operate the meat grinder, or any other electrical equipment,
with a damaged cord or plug, or after the appliance malfunctions
or is dropped or damaged in any manner. Return to the nearest
authorized service center for examination, repair, or adjustment.
8. NEVER FEED FOOD BY HAND; ALWAYS USE THE PUSHER. Keep
hands, hair, clothing and utensils away from moving discs during
operation to reduce the risk of personal injury and/or damage to
the meat grinder.
9. Do not use outdoors, or use for other than intended use.
10. Warning: The cutting blade is sharp; handle with care, both when
using and when cleaning.
11. Do not let cord hang over edge of table or counter, contact sharp
edges, or touch hot surfaces.
12. Do not pull on the power cord to disconnect.
13. Never plug in the appliance where water may flood the area.
14. Place the appliance on a firm and stable surface.
15. NEVER PUT YOUR FINGERS NEAR THE FOOD CHUTE WHILE
GRINDER IS IN OPERATION.
16. Ensure that the appliance is not placed close to the edge of the
table, worktop, etc., where it can be pushed off or fall.
17. The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock or injury.
18. Never use abrasive cleaning agents or abrasive cloths when
cleaning the unit.
19. Do not use fingers to scrape food away from cutting blade while
appliance is in operation. Injury may result.
20. Use the unit only when it is completely assembled.
21. Do not leave the meat grinder unattended while it is running.
22. Before using for the first time, remove all packaging and wash parts.

3
23. This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug will fit in a
polarized outlet only one way. If the plug does not fit the outlet
perfectly, reverse the plug. If it should still not fit, contact a
qualified electrician. Do not modify the plug in any way.
24. Do not operate your appliance in an appliance garage or under
a wall cabinet. When storing in an appliance garage, always
unplug the unit from the electrical outlet. Not doing so could
create a risk of fire, especially if the appliance touches the walls
of the garage or the door touches the unit as it closes.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
PARTS
1. On/Off/Reverse Switch
2. Locking Knob
3. Motor Housing
4. Attachment
Opening
5. Food Pusher
with Lid
6. Large Die-Cast
Hopper
7. Grinder/Feeder
Head
8. Feed Screw
9. Cutting Blade
10. Cutting Plate
(fine)
11. Cutting Plate
(medium)
12. Cutting Plate
(coarse)
13. Sausage
Attachment
(large)
14. Sausage
Attachment
(small)
15. Sausage-Making Ring
16. Screw Ring
17. Spanner
MEAT
GRINDER
1
3
2
4
5
17
8
9
10
11
12
13
14
15
16
7
6

4
ASSEMBLING
1. Make sure unit is unplugged while assembling.
2. Place grinder/feeder head tightly into attachment opening.
Holding head with one hand, place locking knob into the hole
on the side of the motor housing and tighten knob by turning
clockwise.
3. Place feed screw into grinder/feeder head, long end spindle first;
turn it slightly until it is set into motor housing.
4. NOTE: Position cutting blade onto feed screw shaft with the flat
cutting surface facing out from the feed screw. If it is not fitted
properly, meat will not be ground and the cutting plate may be
permanently damaged.
5. Position the desired cutting plate onto the flat sides of the cutting
blade. Ensure that the notch of the cutting plate fits into the tab
of the grinder/feeder head.
6. Secure screw ring to the end of the grinder/feeder head by
turning clockwise. Use spanner to secure screw ring.
7. Place large die-cast hopper on the grinder/feeder head.
8. Use the food pusher to gently feed food, one piece at
a time. Do not force the food into the grinder/feeder head.
HOW TO USE
1. Before first use, wash all parts of the meat grinder.
2. Place the meat grinder on a stable work surface.
3. Make sure the On/Off/Reverse switch is in the Off position.
4. Insert plug into wall outlet.
5. Place a wide, shallow bowl or plate beneath the grinder tube to
catch food.
6. Switch appliance to On position. The meat grinder must ALWAYS
be on before adding food.
7. Place food on the large die-cast hopper and use pusher to feed
food through opening.
NOTE – REVERSE SWITCH
If the motor slows or stops, this may be due to jammed food.
Immediately switch the meat grinder to its Off position. To clear the
feed screw, pulse the meat grinder in the reverse direction by press-
ing the switch down and releasing it quickly three times. Then, turn
the meat grinder on again. If the meat grinder should get jammed
again, you may need to switch it off, unplug, disassemble the grinder/
feeder head, and clean the internal parts.

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CUTTING PLATES
Fine Cutting Plate – Great for spreads, patés, baby food, and
hamburgers
Medium Cutting Plate – Great for ground meat used in soups, or for
relishes
Coarse Cutting Plate – Great for ground meat used in chili, or for
vegetables
THESE PLATES ARE NOT DISHWASHER-SAFE. PLEASE
HAND-WASH ONLY!
HELPFUL HINTS
• Grindingstalebreadpiecesmayhelpremovefoodresidueleftin
the meat grinder after use.
• Cutfoodintostripsorcubesslightlysmallerthantheopeningon
the large die-cast hopper.
• Makesurefoodisfreeofbone,toughtendon,nutshells,etc.
before grinding.
• Rawmeatandfishshouldbethoroughlychilled(notfrozen)
before grinding to reduce the loss of juices. Freshly ground meat
should be refrigerated and cooked within 24 hours.
• Duringextendedgrinding,fatsfrommeatscanbuildupinside
the grinder tube, slowing down grinding and straining the motor.
If this happens, you should stop the meat grinder, wash parts in
hot water, and reassemble. When possible, alternate bread with
meat. This helps keep the feed screw clean.
• Trim a handful of fat from meat. Process the fat through the
hopper to lubricate grinding mechanism for better processing
results.
• For best drying results, prepare sausage a day or two prior to
use.
• When using the large sausage attachment, it is not necessary to
use the sausage-making ring (See page 2, part #15).
TO MAKE SAUSAGES
The sausage attachments allow you to blend meats and spices for
homemade sausages.
• Ifyouhavepurchaseddrycasings,theymustbesoakedincold
water, or a mixture of 2 cups water and 1 tablespoon of vinegar,
until they become soft and pliable. Soak for approximately
1 hour, changing water 3 times to rinse off salt.
• Meatsshouldbecutintocubesthatwillfitthroughthelarge
die-cast hopper opening and mixed with seasonings before mak-
ing sausages.

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1. Assemble grinder/feeder
head to motor housing.
2. Insert feed screw into the
grinder/feeder head.
NOTE: Make sure feed screw is
inserted all the way in or cutting
blade will not fit.
3. Assemble cutting blade on the
end of the feed screw with flat
cutting surface facing away
from the feed screw.
4. Place the coarse cutting plate
in the grinder/feeder head.
5. Tighten screw ring onto the
grinder/feeder head. Use
spanner to secure screw ring.
MEAT
GRINDER
6. Place large die-cast hopper
onto grinder/feeder head.
7. Turn unit on.
8. Using pusher, slowly feed
meat cubes.
NOTE: Meats can be seasoned
before or after grinding.
Coarse
Cutting
Plate
MEAT
GRINDER
9. Once meat has gone through
grinder, turn unit off. Remove
screw ring, coarse cutting
plate and cutting blade.
MEAT
GRINDER
Feed Screw
Grinder/Feeder Head
MEAT
GRINDER
Grinder/Feeder Head
Motor
Housing
MEAT
GRINDER
Cutting
Blade
MEAT
GRINDER
Screw
Ring
Screw
Ring
Coarse
Cutting
Plate
Cutting
Blade
Spanner
MEAT
GRINDER
Pusher
Die Cast
Hopper

7
10. Insert sausage-making ring
into feed screw. Make sure
notch on sausage making
ring aligns with notch in
feed screw.
11. Put the desired sausage
attachment (small or large)
into screw ring and screw
onto the grinder/feeder head.
Use spanner to secure
screw ring.
13. Place seasoned meat into
the large die-cast hopper
and turn the unit on. Using
pusher, push the meat into the
opening in the large die-cast
hopper using pusher until the
mixture appears at the end of
the sausage attachment. Keep
casing moist by watering fre-
quently. Turn the unit off and
tie a knot at the end of the 2"
casing overhang.
14. Continue step 13 until all the
meat has been used or the
casing is approximately 2"
from being completely full.
15. Turn unit off. Remove the end
of the casing from the sausage
attachment, and tie a knot in
the open end of the casing.
16. Sausages can be made to the
desired length by twisting the
casing at intervals.
NOTE: To avoid over-stretching
and splitting the casing, do not
make the sausages too thick.
Keep casings moist by watering
frequently. The meat mixture will
expand slightly during cooking.
12. Slide casing over the end
of the sausage attachment,
leaving approximately
2" overhanging the end
of the attachment.
MEAT
GRINDER
Sausage
Attachment Grinder/
Feeder
Head
Screw
Ring
Sausage
Making
Ring
MEAT
GRINDER
MEAT
GRINDER
Casing

8
CLEANING AND MAINTENANCE
• Alwaysunplugmotorunitwhennotinuse,beforeinsertingor
removing parts, and before cleaning.
• Neverimmersepowerunitinwaterorotherliquids.
• Washallpartsexceptmotorunit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plateshouldbecoatedwithcooking
oil after washing and then wrapped in grease-proof paper to
keep them lubricated and rust-free.
• Anyotherservicingshouldbeperformedbyanauthorized
service representative.
• NOTE–Pusherhasalid;youcanstoresausageattachments
and sausage-making ring inside.
RECIPES
Italian Fennel Sausage
Makes 4 pounds of sausage
4 pounds pork butt
6 garlic cloves, peeled and minced
1/4cup Italian parsley leaves, packed
11/2tablespoons fennel seeds, crushed
1/2tablespoon oregano
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 8 and up to 24 hours for best flavor.
Assemble meat grinder with fine or medium cutting plate. Grind
meat. Assemble unit for sausage making (follow “To make
sausages” instructions on page 5). Stuff sausage into prepared
casings, form into patties or leave loose as needed. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen.
Cook thoroughly before serving – internal temperature should
register 160°F when tested with an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
chol. 73mg • sod. 244mg • calc. 39mg • fiber 0g

9
Chicken, Feta & Spinach Sausage
Makes 5 pounds of sausage
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
8 ounces crumbled feta cheese
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
1/2teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the
chicken; cut into 1-inch cubes. Place chicken in a large bowl. Add
feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and
pepper flakes to chicken. Stir to combine. Mixture can be ground
immediately, or covered and refrigerated for up to 24 hours for a
more intense flavor. Just before grinding, stir shredded spinach into
chicken mixture.
Assemble meat grinder with the medium cutting plate. Grind chicken
mixture with the medium cutting plate of the meat grinder. Assemble
unit for sausage making (follow “To make sausages” instructions on
page 5). Sausage may be stuffed into prepared casings or shaped
into patties for cooking. Fresh sausage should be cooked within
24 hours or double wrapped and frozen. Cook thoroughly before
serving – internal temperature should register 170°F when tested
with an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g
chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g
Andouille Sausage
With its distinctly smoky flavor, traditional andouille sausage is a
staple of Cajun cookery and an important ingredient in jambalayas
and gumbos. The unsmoked version is made in smaller links and is
known as andouillette.
Makes 3 pounds
3 pounds boneless pork butt (may use half pork and half
turkey for a lighter sausage)
4 – 6 large cloves garlic, peeled and minced
1 teaspoon browning sauce such as Gravy Master®
2 teaspoons kosher salt
2 tablespoons sweet paprika

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1/2 –1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
1/2teaspoon freshly ground black pepper
1/2teaspoon crushed red pepper
1/2teaspoon rubbed sage
1/8teaspoon allspice
Remove any gristle from meat. Cut into 1-inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 12 and up to 24 hours for best flavor.
Assemble meat grinder with medium or large cutting plate. Assemble
unit for sausage making (follow “To make sausages” instructions
on page 5). Grind meats. Stuff sausage into prepared casings, tying
off links into desired lengths. Sausage may then be smoked in a
homestyle smoker. Recommended smoking temperature is 175° to
200°F, and smoking time should be 4 to 6 hours. Suggested woods
for smoking andouille are pecan or hickory. Cook thoroughly before
serving – internal temperature should register 160°F when tested
with an instant-read thermometer. The andouille may then be used as
is, sliced thinly as an hors d’oeuvre, or as an ingredient in jambalaya,
gumbo or other Cajun dish. Smoked andouille may be frozen.
Nutritional information per suggested 4 oz. serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g
chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g
Spicy Venison Sausage
Adding some pork butt makes the sausage a little moister, or you
may use all venison if you wish.
Makes 4 pounds
3 pounds venison
1 pound pork butt
1 garlic clove, peeled and minced
11/2tablespoons kosher salt
11/2tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
1/2teaspoon rubbed sage
1/2teaspoon savory
Remove any visible gristle from meat. Cut meats into 1-inch cubes.
Place meats in a large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate for at least 8 and up to
24 hours.
Assemble meat grinder with the medium cutting plate. Grind meat,
mixing venison and pork evenly while grinding. Assemble unit for

11
making sausages (follow "To Make Sausages" instructions on page
5). Ground sausage may be stuffed into prepared casings or formed
into patties. Fresh sausage should be cooked within 24 hours or
double wrapped and frozen. Cook thoroughly before serving –
internal temperature should register 160°F when tested with an
instant-read thermometer. Venison sausage may also be smoked in
a homestyle smoker. Use wood flavor of your choice – suggestions
would include hickory or mesquite. Recommended smoking
temperature is 175° to 200°F, and smoking time should be 4 to 6
hours. Cook or smoke sausage thoroughly before serving
– internal temperature should register 160°F when tested with
an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g
chol. 97mg • sod. 431mg • calc. 14mg • fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favorite a little
lighter.
Makes 4 pounds sausage
2 pounds boneless, skinless turkey thighs
2 pounds boneless pork butt
1 tablespoon browning sauce, such as Gravy Master®
1 teaspoon kosher salt
11/2tablespoons rubbed sage
2 teaspoons freshly ground black pepper
1 teaspoon crushed red pepper, optional
Remove any visible gristle from meat. Cut turkey and pork into
1-inch cubes. Place meats in a large bowl and add the remaining
ingredients. Stir well to combine. Cover and refrigerate for at least
8 and up to 24 hours.
Assemble meat grinder with the medium cutting plate. Grind meat,
mixing turkey and pork evenly while grinding. Assemble unit for
sausage making (follow “To make sausages” instructions on page 5).
Ground sausage may be stuffed into prepared casings or formed into
patties. Fresh sausage should be cooked within 24 hours or double
wrapped and frozen. Cook thoroughly before serving – internal
temperature should register 170°F when tested with an instant-read
thermometer.
Nutritional information per suggested 4oz. serving:
Calories 225 (45% from fat) • carb. 0g • pro. 30g• fat 11g • sat. fat 4g
chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g

Trademarks or service marks of third parties used herein
are the property of their respective owners.
©2011 Waring Consumer Products
150 Milford Rd.
East Windsor, NJ 08520
www.waringpro.com
Printed in China
MG855 IB
11WR122847
IB-10765