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Preparation of Sausages
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1. Attach the desired grinding disc (7) or (8) on the blade (16). Insert the sausage
horn (9) through the lock ring (18) and fasten the lock ring on the cutter hous-
ing.
2. Prepare the sausage meat with the desired ingredients and seasons and place
the meat on the tray. Soak the casing for approx. 10 minutes in tepid water.
Calculate approx 1.60 m casing for each kilo of sausage filling. You can use
natural casing or artificial casing. Ask your butcher.
3. Slide the soaked casing on the sausage horn.
Tie the end of the casing and after filling a
section; turn the sausage for some turns in
order to produce an empty section of casing
and to tie the sausage.
4. Switch on the electric mincer and use the
pusher only to gently push the seasoned meat
into the filling tube. If the casing gets stuck on
the sausage horn, wet it with tepid water.
5. After finishing, switch off the appliance and
unplug it from power mains.
All manuals and user guides at all-guides.com
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