3 Fit the tray. Put a suitable bowl or
the storage box under the mincer to
catch the food.
4 Thaw frozen food thoroughly
before mincing. Cut meat into
2.5cm (1”) -wide strips.
5 Switch to speed 4. Using the pusher,
gently push the food through, one
piece at a time. Don’t push hard
– you could damage your mincer.
sausage filler
ቭ base plate*
ቮ large nozzle* (for thick sausages)
ቯ 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 the extruded sausages 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. Put 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 ᕥ - put the notch
over the pin.
4 Hold the nozzle on the mincer and
screw on the ring nut.
5 Remove the outlet cover by pressing
its top then lifting off.
6With the mincer in the position
shown ᕦ locate in the outlet. Rotate
the mincer so that the feed tube is
upright.
7 Fit the tray.
8 Switch to speed 3 or 4. 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.
9Twist 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, discarding the excess
liquid.
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).
5Fry, grill or bake until golden brown.
kebbe maker
ተ Shaper*
ቱ Cone*
* Stored in the pusher
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 ᕧ – put the notch
over the pin.
3 Fit the cone ᕨ.
4 Screw on the ring nut.
5 Remove the outlet cover by pressing
its top then lifting off.
6With the mincer in the position
shown ᕩ locate in the outlet. Rotate
the mincer so that the feed tube is
upright.
7 Fit the tray.
8 Switch to speed 1. Using the pusher,
gently push your mixture through.
Cut into lengths.
5
