sausage filler
base plate
large nozzle (for thick sausages) small nozzle (for thin sausages)
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 in breadcrumbs or seasoned flour before cooking.
to use the sausage filler
1If you’re using skin, soak it in cold water for 30 minutes first. Then open it up with a jet of water and place your chosen nozzle under a running tap and pull the skin onto the nozzle.
2Fit the scroll inside the mincer body.
3Fit the base plate - put the notch over the pin.
4Hold the nozzle on the mincer attachment and loosely screw the ring nut on.
5With the mincer attachment in the position shown , locate in the
outlet. Rotate the mincer body so that the feed tube is upright.
6Tighten the ring nut firmly by hand.
7Fit the tray.
8Switch on to speed 1. Using the pusher, push the food down the feed tube. 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 (11⁄2lb) pork, lean and fat, cut into strips
1 egg, beaten
5ml (1tsp) mixed herbs salt and pepper
1Soak the bread in water, then squeeze and discard the water.
2Mince the pork into a bowl.
3Add the remaining ingredients and mix well.
4Make into sausages (see ‘to use the sausage filler’).
5Fry, grill or bake until golden brown.
kebbe maker
shaper cone
Kebbe is a traditional Middle Eastern dish:
to use the kebbe maker
1Fit the scroll inside the mincer body.
2Fit the shaper – put the notch over the pin.
3Fit the cone.
4Loosely screw the ring nut on.
5With the mincer in the position shown , locate in the outlet.
Rotate the mincer body so that the feed tube is upright.
6Tighten the ring nut firmly by hand.
7Fit the tray.
8Switch on to speed 1. Using the pusher, gently push your mixture through. Cut into lengths.
6