N.B.: this accessory should only be used after having minced, seasoned and mixed the food.
Put the sausage casing in warm water to make it elastic again, then place it on the funnel and let it overhang by around 5 cm (which you will seal by tying a knot with a clip). Turn on the appliance, fill up the mincer with mince and hold on to the casing in order for it to fill up properly.
N.B.: it is easier to carry out this task with two people - one person can fill up the mincer and the other person can take care of filling the casing.
Make the sausages as long as you want by pinching and turning the casing. To prepare quality sausages, ensure there is no air in the casings when filling them and make
Kibbeh accessories
(see fig. 3.1 and 3.2)
Practical advice:
To make a fine Kibbeh or Kofta paste, run the meat through the mincer two or three times until you obtain the desired smoothness.
Vegetable cutter
(see fig. 4.1 to 4.6)
Use the appropriate cone for each type of food: see table fig. 6.
Practical advice:
To make a fine Kibbeh or Kofta paste, run the meat through the mincer two or three times until you obtain the desired smoothness.
CLEANING
(see fig 5.1 to 5.6)
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