Selecting A Sausage Casing; Preparing Sausage Mass; Filling And Twisting Sausages - ADE KA 1801 Mode D'emploi

Selecting a sausage casing

You will need different sausage casings depending on the type of sausage. These are
available from a butcher or a specialist shop for butchers.
When making sausages, we recommend that you use a pig's small intestine (the casing
should be edible in this case). Assume approx. 1.60 metres for 1 kg of sausage mass.
Before processing, put the required amount in lukewarm water for approx. three hours.

Preparing sausage mass

1. Mix mince with spices and possibly other ingredients depending on the recipe.
2. Knead this mass vigorously for approx. 5 minutes.
3. Put the mass in the fridge and let it cool for approx. 30 minutes.

Filling and twisting sausages

WARNING against injury
− Always use the pusher and never use your hand or other objects for
feeding.
− While working, put up long hair, tie it up backwards or cover it under
a cap.
− Never reach into the filling tube.
NOTE on material damage
− Never press the pusher in so tightly that the motor audibly slows
down. Otherwise, the motor may be overloaded and damaged.
Fig. 8
Mincer KA 1801
1. Cut an approx. 1 metre long piece
from the soaked pig intestine.
2. Remove water from the intestine.
3. Pull the intestine over the filling
funnel for making sausages.
4. Use the filling tray to fill the sausage
mass into the filling tube.
Making sausages
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