Kenwood MG-470 [10/80] Pork sausage recipe
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Kenwood MG-470 [10/80] Pork sausage recipe

Kenwood MG-470 [10/80] Pork sausage recipe
to use the mincer
1 Release the locking screw by turning
anticlockwise , then slide the
attachment into the outlet .
2Turn it both ways until it locks into
place. Then turn the locking screw
clockwise to secure.
3Tighten the ring nut manually.
4 Fit the tray. Put the dish/cover under
the mincer to catch the food.
5 Thaw frozen food thoroughly
before mincing. Cut meat into
2.5cm (1”) -wide strips.
6 Switch on . Using the pusher,
gently push the food through, one
piece at a time. Don’t push hard
– you could damage your
mincer.
●
If the machine stalls or jams during
use, switch off. Depress the reverse
switch for a few seconds to
release the clogged food. Unplug
and remove any clogged material.
sausage filler
base plate*
large nozzle* (for thick sausages)
small nozzle* (for thin sausages)
* Stored in the pusher
Ask your butcher for sausage skin or
mail order from the Natural Casing
Company Ltd, PO Box 133,
Farnham, Surrey GU10 5HT,
England. Use pig/hog skin on the
large nozzle and sheep/lamb skin on
the small nozzle. Or, instead of using
skin, roll in breadcrumbs or
seasoned flour before cooking.
to use the sausage filler
1 If you’re using skin, soak it in cold
water for 30 minutes first.
2 Release the locking screw by turning
anticlockwise , then slide the
attachment into the outlet .
3Turn it both ways until it locks into
place. Then turn the locking screw
clockwise to secure.
4 Fit the scroll inside the mincer body.
5 Fit the base plate - put the notch
over the pin.
6 If you’re using skin, open it up with a
jet of water. Then put your chosen
nozzle under a running tap and pull
the skin onto the nozzle.
7 Hold the nozzle on the mincer and
screw the ring nut on .
8 Fit the tray.
9 Switch on. Using the pusher, push
the food through. Don’t push
hard – you could damage your
mincer. Ease the skin off the nozzle
as it fills. Don’t overfill.
10Twist the skin to form sausages.
pork sausage recipe
100g (4oz) dry bread
600g (1
1
⁄2lb) pork, lean and fat, cut
into strips
1 egg, beaten
5ml (1tsp) mixed herbs
salt and pepper
1 Soak the bread in water, then
squeeze.
2 Mince the pork into a bowl.
3 Add the remaining ingredients and
mix well.
4 Make into sausages (see above).
5Fry, grill or bake until golden brown.
5
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to use the mincer to use the sausage filler 1 Release the locking screw by turning anticlockwise 0 then slide the attachment into the outlet 0 2 Turn it both ways until it locks into place Then turn the locking screw clockwise to secure 3 Tighten the ring nut manually 4 At the tray Put the dish cover under the mincer to catch the food 5 Thaw frozen food thoroughly before mincing Cut meat into 2 5cm 1 wide strips 6 Switch on 0 Using the pusher gently push the food through one piece at a time Don t push hard you could damage your mincer 1 If you re using skin soak it in cold water tor 30 minutes first 2 Release the locking screw by turning anticlockwise 0 then slide the attachment into the outlet 3 Turn it both ways until it locks into place Then turn the locking screw clockwise to secure 4 Fit the scroll inside the mincer body 5 Fit the base plate put the notch over the pin 6 If you re using skin open it up with a jet of water Then put your chosen nozzle under a running tap and pull the skin onto the nozzle 7 Hold the nozzle on the mincer and screw the ring nut on 8 Fit the tray 9 Switch on Using the pusher push the food through Don t push hard you could damage your mincer Ease the skin off the nozzle as it fills Don t overfill 10Twist the skin to form sausages If the machine stalls or jams during use switch off Depress the reverse switch 0 for a tew seconds to release the clogged food Unplug and remove any clogged material sausage filler base plate large nozzle for thick sausages small nozzle for thin sausages pork sausage recipe 100g 4oz dry bread 600g 1 4b pork lean and tat cut into strips 1 egg beaten 5ml 1 tsp mixed herbs salt and pepper Stored in the pusher Ask your butcher for sausage skin or mail order from the Natural Casing Company Ltd PO Box 133 Farnham Surrey GU10 5HT England Use pig hog skin on the large nozzle and sheep lamb skin on the small nozzle Or instead of using skin roll in breadcrumbs or seasoned flour before cooking 1 Soak the bread in water then squeeze 2 Mince the pork into a bowl 3 Add the remaining ingredients and mix well 4 Make into sausages see above 5 Fry grill or bake until golden brown 5

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