SilverCrest SFW 350 C2 Mode D'emploi page 35

Processing sausage meat
1) Pass meat through the meat grinder twice before using it as sausage stuffi ng.
2) To make sausage stuffi ng, add some chopped onions, spices and other
ingredients to the minced meat, as per your recipe, and knead the mixture
well. Refrigerate this for 30 minutes before processing it further.
3) Pull one end of the sausage skin (natural or artifi cial sausage skin) onto the
sausage stuff er attachment t and tie a knot in the other end. For 1 kg of the
fi lling, you will need approximately 1.60 m of sausage skin.
TIP!
Soak the natural sausage skin in lukewarm water for about 3 hours before
using it and wring it out before attaching it. This will make the natural sau-
sage skin more elastic. Natural sausage skins are available from butcher
suppliers close to slaughter houses or from your family butcher.
4) The sausage mixture will be pressed into the sausage skin by the sausage
stuff er attachment t. When it is long enough switch the appliance off , press
the sausage together at the ends and rotate it a couple of times along its
longitudinal axis.
TIP!
Sausage meat tends to expand when cooked or frozen. Therefore, to prevent
it from bursting it is best not to overstuff the sausage.
5) When you have read and understood all of the instructions on the topic
"Sausage", you can now use the appliance as described in the chapter
"Operating the appliance".
Using the kubbe attachment
With the kubbe attachment u foodstuff s can be processed to form hollow rolls
of meat or vegetables, which can then be stuff ed as desired.
1) First put the meat through the meat grinder twice before pressing it through
the kubbe attachment u.
2) When you have read and understood all of the instructions on the topic
"kubbe-Attachment", you can now use the appliance as described in the
chapter "Operating the appliance".
│ GB │ IE
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SFW 350 C2