THOMSON THMG48609 - Making Sausage

EN-7
RECIPE FOR THE STUFFING
Mutton 100g
Olive oil 1 tablespoons
Onion (cut finely) 1 tablespoons
Spices up to your taste
Salt up to your taste
Flour 11/ tablespoons
 Before making Kibbe, mince mutton once or twice.
 Fry onion until brown and add minced mutton, all spice, salt and flour.
RECIPE FOR THE OUTLET COVER
Lean meat 450g
Flour 150-200g
Spices up to your taste
Nutmeg (cut finely) 1
Powdered red pepper up to your taste
Pepper up to your taste
 Mince meat three times and mix all ingredients together in a bowl. More meat and less flour for outlet
cover creates better consistency and taste.
 Grind the mixture three times.
 Disassemble by reversing the steps from 6-3 to remove the cutting plate and cutting blade.
 Place kibbe attachments onto the feed screw shaft together, fitting protrusions in the slots (fig.8).
 Screw fixing ring into place until tight. Do not over tighten (fig.9).
 Make the cylindrical outlet cover (fig.10).
 Form kibbe as illustrated below and deep fry.
MAKING SAUSAGE
Before starting please assemble sausage attachment as per following (fig.11)
10
11