Carrera для измельчения мяса, рыбы и овощей (для кухонной машины №657) Руководство по эксплуатации онлайн [26/101] 892850
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Carrera для измельчения мяса, рыбы и овощей (для кухонной машины №657) Руководство по эксплуатации онлайн [26/101] 892850

Carrera для измельчения мяса, рыбы и овощей (для кухонной машины №657) Руководство по эксплуатации онлайн [26/101] 892850
28 EN
How to use the sausage stuffer
1. Loosen the locking screw and remove the cap (see fig.
A
).
2. With the sausage stuffer attached, insert the meat grinder into the accesso-
ries coupler then tighten the locking screw (see fig.
B
).
In order for the shaft to engage with the coupler, it may be necessary to turn
the meat grinder slightly.
3. Apply a small amount of cooking oil onto the sausage stuffer then thread
the entire casing onto the nozzle, leaving a few centimetres’ overhang.
4. Place the filling aid
14
onto the filler tube
3
.
5. Fill the filling aid with the desired stuffing and switch on the appliance.
Start at speed level 1.
6. Using the tamper
2
, carefully push the stuffing down the filler tube.
7. Let the casing flow as it fills with the stuffing. When you reach the desired
length, twist the casing alternatively in a clockwise and counter-clockwise
direction.
8. Knot the beginning and the end.
Basic recipe for pork sausage
Ingredients:
400 g lean pork
100 g pork belly
12 g salt
6 g noble sweet paprika
1 garlic clove
½ onion
Sheep casings, approx. 2 m
A little cooking oil for greasing the sausage stuffer
Preparation:
1. First mince the pork belly using the fine disc then grind the pork using the
medium disc. Collect the minced meat in a bowl.
2. Chop the onion into really small pieces (the finer the better).
3. Crush the garlic clove using a press.
4. Thoroughly mix the minced meat with the onion, garlic and spices.
5. Fill the casing as described in “How to use the sausage stuffer”.

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