40
Operating
Accessories
The coarse grinding disc (7 mm) is intended to be used for making ground
meat and the fine and medium grinding discs (3 and 5 mm) are intended
for making fine minced consistency for sausages.
Preparation of Sausages
1. Attach the desired grinding
disc (28) on the blade (34).
Insert the sausage horn (24)
through the lock ring (25)
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 casing
and after filling a section; turn the sausage for some turns in order to
produce an empty section of casing and to tie the sausage.
4. Make sure the sausages are loosely filled as the sausages will extend
during boiling or frying.
5. Switch on the machine and use the pusher only to gently push the
seasoned meat into the meat filling attachment. If the casing gets stuck
on the sausage horn, wet it warm tepid water.
Preparation of Kebbe
1. First insert the adaptor for Kebbe
(29) directly on the worm shaft
(without the blade). Finally attach
the horn for Kebbe (31) on the
adaptor.
2. Tighten the parts with the lock ring
(25). Do not overtighten the lock ring.
3. Prepare the coating mass and the filling with meat and seasons as
usual (see recipe on page 52). Place the coating mass on the tray.
