Moulinex hv10 Mode D'emploi page 22

Set the length of your sausages by pinching and twisting the skin at the
desired intervals.
To make a good quality sausage, take care to avoid trapping air when
filling and make the sausages 10 to 15 cm long (separate the sausages
by using a tie to make a knot).
RECIPES
N. B.: For recipes requiring high power, do not use the appliance for
more than 20 seconds at a time.
Example recipe (with medium-hole screen 4.7 mm A4b):
KIBBE BI LABAN
(kibbe meatballs with yoghurt)
Serves 6 - Preparation: 1 h Rest: 1 hr in refrigerator
Ingredients for the kibbe dough:
600 g meat - 300 g bulgur (cracked wheat) - salt
Ingredients for the sauce:
1 kg yoghurt - 1 bunch of coriander - 4 cloves of garlic - 3 tablespoon
corn flour - salt, pepper
1. Cut the meat in 4 pieces. Fit the 4.7 mm screen to the mincer. Mince
the meat, at the same time adding the bulgur. Add salt and then leave
the dough to stand in the refrigerator for 1 hour.
2. To form the kibbe meatballs: fit the kibbe attachment to the meat
mincer. Feed the mixture through the mincer, closing the meatball by
sealing the ends with a little water.
3. To prepare the sauce: wash the bunch of coriander, sponge it dry with
kitchen paper and remove the leaves. Peel and crush the garlic. Brown
the garlic and coriander leaves in a frying pan for 1 to 2 minutes on
low heat. Set aside.
4. Beat the yoghurt and corn flour together and season with salt and
pepper. Pour the yoghurt and corn flour mix into a saucepan through
a fine sieve. Bring the mixture to the boil and reduce the heat. Cook
carefully, stirring so that the yoghurt does not stick.
5. Add the garlic and coriander. Poach the kibbe meatballs for 10
minutes.
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