Westfalia 85 42 88, Instruction Manual, Page: 23 / 34

19
Operating
Accessories
The coarse grinding disc (13) is intended to be used for making
ground meat and the fine and medium grinding discs (10) and (11)
are intended for making fine minced consistency for sausages.
Preparation of Sausages
Only use the pusher (7) to gently push the meat into the filling tube!
Do not apply to much pressure while pushing.
1. Attach the desired grinding disc (10, 11 or 13) on the blade (14).
Insert the sausage horn (15) through the lock ring (12) and fasten
the lock ring on the cutter housing.
2. Prepare the sausage meat with the desired ingredients and
seasons and place the meat on the tray. Soak the casing for
approx. 10 minutes in lukewarm water.
Calculate approx. 1.60 m casing for
each kilo of sausage filling. You can
use natural casing or artificial casing.
Ask your butcher.
3. Slide the soaked casing on the
sausage horn. Tie the end of the cas-
ing and after filling a section; turn the
sausage for some turns in order to
produce an empty section of casing