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MAKING SAUSAGES
1. Prepare the meat according to the instruction ´Operating- Mincing meat`. Season the
meat as desired.
2. Assemble the sausage attachment according to the instruction ´Assemble for making
sausages`
3. Soak the sausage skin for 10 minutes in lukewarm water. Slide the sausage skin over
the sausage attachment.
TIP: If the skin gets stuck to the sausage attachment, wet it with some water.
4. As soon as the last bit has run through the appliance turn the appliance off (pressing
the on and off button first and then the power button) and pull the plug.
5. Clean and disassemble the appliance right after use and make sure that no leftover
food desiccate on the appliance. Work according to the instructions ´Care and clea-
ning`.
RECIPE KEBBE
Ingredients for the filling:
» 100 g mutton, once or twice minced with the mincer
» 1 1/2 tablespoon olive oil
» 1 1/2 tablespoon fine chopped onions
» 1/3 teaspoon grounded pimento
» 1/2 teaspoon salt
» 1 1/2 tablespoon flour
Ingredients for the wrapping:
» at least 450 g fatless meat of mutton, calf or beef
» the most 150-200 g flour*
» 1 teaspoon grounded pimento
» 1 teaspoon grounded nutmeg
» 1 pinch of chilli powder
» 1 pinch of pepper
*The consistency of the wrap is better if you use less flour and more meat.
1. Prepare the filling: Steam the onions. Mince the meat once or twice with the mincer and then mix the
ingredients.
2. Prepare the wrapping: Mince the meat for the wrapping 3 times in total. For the first mincing procedu-
re use the medium grinding disc then use the fine grinding disc. After mixing all the ingredients for the
wrapping mince it one more time with the medium grinding disc.
3. Unscrew the closing ring and take out the grinding disc and crossed-blade knife. Operate according to
the instructions ´disassembling` the appliance.
WARNING: Do not cut yourself removing the crossed-blade knife.
4. Assemble the appliance this time using the Kebbe attachments (Refer to ´Assembling for making Kebbe`).
