Ronco Pasta Maker, Инструкции и рецепты, Страница: 15 / 32

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1. Select Horn
Select a sausage horn, put it in the locking ring and attach to your
Pasta/Sausage Maker. Secure with locking ring. Slide a length of casing
(up to 3 feet) over the horn, leaving about 2 inches at the end hanging.
2. Choose Meat
With machine off and lid open, add up to 2 lbs. of ground or finely cut
(up to 1/2” chunks) meat, fish or poultry and seasonings of your choice.
Adjust seasonings accordingly. Close lid. (Additional small amount of
filler, such as chopped, cooked vegetables or rice, etc. also can be
added.)
3. Add in Vegetables
Cut into small pieces (up to 2 lbs.) of stock vegetables such as rice,
potatoes, herbs, peas, corn, carrots, etc. Vegetable must be cooked!
Switch machine to MIX and blend meat and seasonings or vegetables
of your choice for 30 seconds. Turn machine OFF.
4. EXT (Extrude: Pushing mix through die)
You will need a natural or synthetic sausage casing. Turn machine to
EXT and hold the twisted end of the sausage casing firmly, and see it
fill the casing away from the horn. When casing has filled to desired
sausage length, hold sausage in place with one hand and detach filled
casing from your machine and place on a flat surface. Use the forefinger
of your other hand to compress sausage firmly into an oval shape.
This will reduce the amount of sausage in the casing allowing you to
press down hard with your forefinger. Wherever you want your first
sausage length to be, twist 3 times. Continue these steps until all of your
sausages are made. To separate your sausages, use your scissors to
cut at twists.
NOTE: DO NOT OVERFILL CASING
– Meat and food expands when heat-
ed and will split the casing. To help relieve pressure inside sausage casing,
use a toothpick to poke a few holes in each of your sausages.
Make Fresh Sausage
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