36
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 cleaning`.
Making 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 procedure 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.
41406_designfleischwolfelectronicpro_manual_GermanEnglisch_neu.qxp 20.10.2009 11:00 Seite
Summary of Contents for 41406
Page 20: ...Notes...
