RECIPE
STUFFING
Mutton 100g
Olive oil 1
1
/tablespoons
Onion (cut finely) 1
1
/tablespoons
Spices to your taste
Salt to your taste
Flour 1
1
/tablespoons
Mince mutton once or twice.
Fry onion until brown and add minces
mutton, all spice, salt and flour.
OUTLET COUVER
Lean meat 450g
Flour 150-200g
Spices to your taste
Nutmeg (cut finely) 1
Powdered red pepper to your taste
Pepper to your taste
Mince meat three times and mix all
ingredients together in a bowl. More meat
and less flour for outlet cover create better
consistency and taste.
Grind the mixture three times.
Disassemble by reversing the steps from 5-3
to remove the cutting plate and cutting blade.
Place kibbe attachments A and B onto the
feed screw shaft together, fitting protrusions
in the slots (fig.8).
Screw cap into place until tight. Do not over tighten (fig.9).
Make the cylindrical outlet
cover (fig.10).
(
Form kibbe ad illustrated
below and deep fry.
MAKING SAUSAGE
◆
Before starting please assemble sausage attachment as per following (fig.11)
