16
Operating sausage attachment
1. Place the adapter (15c) on the axle of the spiral auger.
2. Insert a sausage attachment (15a or 15b) into the lock. Attachment “a” is for thick
sausages, attachment “b” for thin sausages.
3. Turn the lock “hand tight” on to the spiral housing.
4. Push the sausage skin (using either real or synthetic skin) over the sausage skin
and knot the end.
5. Fill the sausage paste on to the filling tray and into the filler neck.
6. Repeat steps 4 to 7 as described in “Operation Meat Mincer”.
7. The sausage mixture is pressed through the sausage attachment and filled into
the sausage skin.
8. When the first sausage has reached the desired length, squeeze it together with
your fingers at the end of the sausage top. Turn the sausage around its own axis once
or twice.
NOTE:
Cut Levels 1 to 4 are suitable for mincer operation.
Do not operate the device for more than 10 minutes and then allow it to cool
down for a further 10 minutes.
You can turn off the device after each single sausage length until you are more
experienced.
Carry out step 8 as described. Then turn on the meat mincer again.
If you decide to use real skin, let it soak in water for a while before use.
Take care that the sausage skin is filled „loosely“ as during boiling or frying the
sausage expands and the skin might tear.
