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MAKING SAUSAGES
For making sausages, you need a sausage skin, which you can get from your butcher’s
shop.
1. Mince the meat using the cutter blade and grinding disc (see: Assembling the Appli-
ance and Mincing and Mixing).
2. Switch OFF the appliance (ON/OFF switch and power switch). Then unplug the
appliance.
3. Remove grinding disc and cutter blade and assemble separator disc and sausage
horn (see: Disassembling the Appliance and Assembling the Appliance).
4. Soak the sausage skin in lukewarm water for 10 minutes.
5. Mix the already minced ingredients with seasons and herbs to taste. Put the sausage
mixture on the tray. Then slide the wet skin onto the sausage horn and tie the end of
the sausage skin.
6. Insert the plug in the power outlet. Switch ON the appliance via the power switch
and ON/OFF button, and then use the pusher to gently push the food into the feed
tube.
The sausage skin is filled up with the sausage mixture, while it slips automatically
down the sausage horn. If the skin gets stuck on the sausage horn, switch OFF the
motor of the mincer and wet the sausage skin with some drops of warm water. Ensu-
re that the water does not drip on the table. Thereafter, loosen the sausage skin and
continue working.
7. After processing your food, switch OFF the appliance (ON/OFF switch and power
switch). Then unplug the appliance. Clean the appliance according to the instruc-
tions in section Care and Cleaning.
Always clean the appliance immediately after operation. Do not leave any food dry on
the appliance.
MAKING KEBBE
1. Assemble the mincer with cutter blade and grinding disc, and mince the meat and
other ingredients of the Kebbe sleeves and filling separately to the desired consi-
stency, according to your recipe. See: Assembling the Appliance and Mincing and
Mixing, see also the recipe in this booklet.
Tip:
You can remove residues of meat in the cutter housing by processing a slice of bread.