Lumme LU-2101 [13/40] Assembling

SAUSAGE MAKING

1. Prepare the minced meat and seasoning to your taste.

2. Put the sausage skin in lukewarm water for 10 minutes to give it elasticity.

3. Then slide the wet skin onto the sausage horn and tie the end of skin. The knot should be 1-2 cm away from the outlet port of sausage horn so that the minced meat would stuff the skin tight.

4. Put the minced meat in the tray.

5. Place a bowl under the grinder head.

NOTE: If the skin gets stuck onto the sausage horn, wet it with some water.

KEBBE ATTACHMENT

Kebbe is a traditional Middle East dish. It is usually prepared of lamb and bulgur minced together to smooth paste. Paste is formed to hollow tubes, stuffed with mixture of meat and spices and then deep-fried.

ASSEMBLING

1. Place the feeder screw into the head, long end first, and turn to feed the screw slightly until it is set into the motor housing.

2. Set the Kebbe attachments on the feeder screw (fig.9).

3. Screw the fixing ring (fig 10). Do not over tighten.

4. Set the food tray with pusher.

3. Use the pusher to pull down the minced meat into the grinder head.

4. Switch off the unit by pressing REV/OFF button when the sausage is of required length. Cut off the sausage with a kitchen knife by the kebbe attachment.

5. Cut the sausage into cylinders of desired length (fig.11).

6. Stuff the cylinders with filling and seal the ends.

7. Deep-fry Kebbe.

8. After you finish, unplug the unit.