FANTE’S ITALIAN HOME COOKING COLLECTION
With your own grinder, you control the ingredients, so you can control your intake of fats, salts and other additives, for a healthier diet. Chunky sandwich spreads, savory appetizers, hearty soups, relishes, homemade sausage, other meat dishes, even cakes are so easy to make.
And you can make sausages out of any food. Most butcher shops carry casings, which you should buy fresh, just before you plan to grind.
Body is made of tin plated cast iron.
Knife and plate (with 4.5 mm holes) are stainless steel.
Clamp fits counter tops from 1/2″ to 2-3/4″.
Includes 3 sausage funnels.
Instructions and family recipes included.
Wash in warm soapy water, and dry thoroughly.
How to Order
Instructions
BEFORE FIRST USE:
Wash all parts with hot, soapy water. DO NOT wash in the dishwasher. Dry thoroughly.
ASSEMBLY:
Assemble as shown in the diagram below. Secure the grinder to your work surface with the clamp (fits countertops from 1/2″ to 2-3/4″ thick). Adjust the locking ring so that the grinding plate and cross knife are parallel to each other and the handle turns easily.
GRINDING:
Chill the meat thoroughly before grinding to ensure minimal loss of juices. Before grinding, remove any skin, gristle and bone from the meat. Cut the meat into 1/2″ to 1″ cubes. Larger chunks will be more difficult to grind. Place meat chunks into the hopper and turn the handle clockwise to grind.
Should buildup occur when grinding larger quantities of meat, simply disassemble the grinder and wash in hot, soapy water. Reassemble and begin again.
CLEANING:
Wash all parts with hot, soapy water. DO NOT wash in the dishwasher. Dry thoroughly.
Dab a few drops of mineral oil to both ends of the screw before storing to prevent rusting.
Lightly coat the plates, threads and interior of the body with mineral oil before storing to keep lubricated and rust free. Store in a dry place.
Forming Sausages
Grind the chilled meat and collect into a mixing bowl.
Add the spices and other ingredients from your recipe to the ground meat and mix together well. Continue to keep the meat mixture refrigerated until you are ready to form the sausage.
Use pork casings for regular-sized sausage and lamb casings for smaller, breakfast sized sausages.
TO FORM THE SAUSAGE:
a) Attach sausage stuffer as shown in the diagram above.
b) Flush the casings inside and out with running water. Slide the entire length of
the casing onto the stuffer attachment for a long sausage link.
c) Placed chilled meat mixture into the grinder hopper and turn the handle to
feed into the casing.
d) Guide the casing with your hand while it’s filling to prevent breakage.
e) Twist the casing to close at the desired length of sausage.
Mamma Antonietta’s Meatballs
1-1/2 lb ground pork
1-1/2 lb ground beef
4 eggs
1 cup Italian parsley, finely chopped
10 garlic cloves, pressed or finely diced
1 to 2 cups grated cheese
1 cup bread crumbs
Salt and pepper to taste
1. Mix all ingredients thoroughly in a bowl.
2. Using your hands or a meatball press, make balls about 1-1/2″ to 2″ round.
3. Lightly fry them, turning often.
4. Finish cooking them in the pot with the simmering salsa.
Fante’s Italian Home Cooking Collection
For over 100 years, the extended Fante’s family have lived, worked and most importantly, cooked and eaten in the heart of Philadelphia’s historic Italian Market. Years of experience helped to create our signature line of Italian Cookware where old school craftsmanship and today’s technology come together in a collection of favorites that would make generations of Fante’s very proud. We hope they inspire you and your family to gather, to cook and to enjoy a wonderful meal. – The Fante’s Family
Fante’s Italian Home Cooking Collection is produced by HIC. Inquiries for Warranty Service and Wholesale Purchases should be directed to:
HAROLD IMPORT COMPANY – Lakewood NJ USA
800.526.2163 – www.hickitchen.com
