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sausage filler
base plate
large nozzle (for thick sausages)
small nozzle (for thin sausages)
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. Then open
it up with a jet of water and place
your chosen nozzle under a running
tap and pull the skin onto the nozzle.
2 Fit the scroll inside the mincer body.
3 Fit the base plate
- put the notch
over the pin.
4 Hold the nozzle on the mincer
attachment and loosely screw the
ring nut on.
5 With the mincer attachment in the
position shown
, locate in the
outlet. Rotate the mincer body so
that the feed tube is upright.
6 Tighten the ring nut firmly by hand.
7 Fit the tray.
8 Switch on to speed 1. Using the
pusher, push the food down the feed
tube.
Don’t push hard
–
you
could damage your mincer.
Ease the skin off the nozzle as it fills.
Don’t overfill.
9 Twist the skin to form sausages.
pork sausage recipe
100g (4oz) dry bread
600g (1
1
⁄
2
lb) 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 and discard the water.
2 Mince the pork into a bowl.
3 Add the remaining ingredients and
mix well.
4 Make into sausages (see ‘to use the
sausage filler’).
5 Fry, grill or bake until golden brown.
kebbe maker
shaper
cone
Kebbe is a traditional Middle Eastern
dish: deep-fried lamb-and-bulgur-
wheat parcels with a minced meat
filling.
to use the kebbe maker
1 Fit the scroll inside the mincer body.
2 Fit the shaper
– put the notch
over the pin.
3 Fit the cone.
4 Loosely screw the ring nut on.
5 With the mincer in the position
shown
, locate in the outlet.
Rotate the mincer body so that the
feed tube is upright.
6 Tighten the ring nut firmly by hand.
7 Fit the tray.
8 Switch on to speed 1. Using the
pusher, gently push your mixture
through. Cut into lengths.
6
