•Place the "Kebbe" attachment, which you will have assembled beforehand, on the shaft of the worm and insert the two arresting pins precisely into the corresponding recesses on the edge of the filling neck.
•Screw on the sealing ring by turning it clockwise in order to block the unit formed by the worm and the "Kebbe" attachment (fig. 8). We advise you to press the rounded part of the "Kebbe" attachment to make sure that its arresting pins stay in the right position.
•Place the filling tray on the filling neck.
•The pusher will allow you to push the sausage preparation towards the worm. (fig. 6)
"Kebbe" recipes |
|
Wrap for “Kebbe” |
|
450 g | lean mutton, veal or beef * |
flour * | |
1 teaspoon | allspice |
1 teaspoon | nutmeg |
1 pinch | chili powder |
1 pinch | pepper |
*Using more meat and less flour for the wrap improves the consistency and taste of the wrap.
Broil the meat and then mince it three successive times in the meat grinder: first using the medium (5 mm), then the finely (3 mm) perforated disc and once with the 3 mm disc after mixing with the other ingredients. Then use the "Kebbe" accessory to shape the wraps that you will cut to the desired length (fig. 9).
Meat filling |
|
|
100 g | mutton |
|
1 ½ soupspoon | olive oil |
|
1 ½ soupspoon | fine chopped onion |
|
1/3 teaspoon | allspice |
|
½ teaspoon | salt |
|
1 ½ soupspoon | flour |
|
| 8 | USK MGR 25959 - 080630 |
