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Robert Bosch Hausgeräte GmbH
Put the bread, onions and meat twice
through the mincer (4 mm perforated
disc).
Add the egg, salt and pepper and mix
everything into a homogeneous mixture.
Make 8 oval minced steaks from the mix-
ture (approx. 1.5 cm thick) and coat with
the breadcrumbs.
Fry in the hot oil.
Pâté made from mixed meat
500 g pork
500 g veal
400 g pork fat
500 g liver
300 g onions
200 g wheat bread rolls
4 eggs
Salt and pepper
Nutmeg
Brown the meat with bacon and onions.
Wash the liver and remove the sinews.
Cut into cubes.
When the meat is soft, add the liver and
the cut bread rolls and braise everything
together for a short time.
Leave the mixture to cool down and
then put twice through the mincer
(4 mm perforated disc).
Add the egg, nutmeg, salt and pepper
and mix everything thoroughly.
Grease the baking tin and pour
in the meat mixture.
Bake for approx. 40 minutes.
Homemade sausage
4.5 kg semi-fatty meat
0.5 kg fatty meat
1 glass of bone stock
6–7 tsp. salt
½ tsp. saltpetre
1 tsp. pepper (ground)
12–15 grains of pimento (ground)
5–6 garlic cloves (chopped),
approx. 7 m natural casing
Put the meat through the mincer
(8 mm perforated disc).
Mix the salt with the saltpetre and
the spices and add to the meat mixture.
Slowly add the bone stock.
Place in a cool location for 24 hours.
Attach the sausage filler attachment
to the mincer.
Pour the mixture into the natural casing
and make sausages approx. 30–40 cm
in length. Ensure that the ventilation
openings of the appliance are not
covered.
Leave the sausages to dry for 6 hours.
Cure over warm smoke for approx.
14 hours or over hot smoke for approx.
2.5 hours.
Fresh red cabbage salad
400 g red cabbage
200 g apples
2 tsp. oil
Lemon juice
Salt and sugar
Wash the red cabbage.
Cut red cabbage into small pieces using
the shredding attachment (slicing insert).
Mix the cut cabbage with apple sauce
while adding oil, lemon juice, salt and
sugar to taste.
Celery salad
400 g celery,
200 g apples,
2 tbs. oil or cream
Lemon juice
Salt and pepper
Cut celery into small pieces using the
shredding attachment (slicing insert).
Add oil or cream to taste.
Add sugar, lemon juice, salt and pepper
to taste.
Pasta dough
300 g flour
10 egg yolk
3 tbs. olive oil
Pepper
Crushed paprika
Dried mint
Process ingredients to a smooth dough.
The dough should be slightly harder,
noodle dough is ready when it crumbles!
Do not add any more liquid.
Leave dough to cool down in the refrige-
rator for approx. 10 minutes.
Divide dough into smaller portions.
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