Carrera 657 Manual De Instrucciones página 26

How to use the sausage stuffer
1. Loosen the locking screw and remove the cap (see fig.
2. With the sausage stuffer attached, insert the meat grinder into the accesso­
ries coupler then tighten the locking screw (see fig.
In order for the shaft to engage with the coupler, it may be necessary to turn
the meat grinder slightly.
3. Apply a small amount of cooking oil onto the sausage stuffer then thread
the entire casing onto the nozzle, leaving a few centimetres' overhang.
4. Place the filling aid
5. Fill the filling aid with the desired stuffing and switch on the appliance.
Start at speed level 1.
6. Using the tamper
7. Let the casing flow as it fills with the stuffing. When you reach the desired
length, twist the casing alternatively in a clockwise and counter­clockwise
direction.
8. Knot the beginning and the end.
Basic recipe for pork sausage
Ingredients:
400 g lean pork
100 g pork belly
12 g salt
6 g noble sweet paprika
1 garlic clove
½ onion
Sheep casings, approx. 2 m
A little cooking oil for greasing the sausage stuffer
Preparation:
1. First mince the pork belly using the fine disc then grind the pork using the
medium disc. Collect the minced meat in a bowl.
2. Chop the onion into really small pieces (the finer the better).
3. Crush the garlic clove using a press.
4. Thoroughly mix the minced meat with the onion, garlic and spices.
5. Fill the casing as described in "How to use the sausage stuffer".
28 EN
14 onto the filler tube
, carefully push the stuffing down the filler tube.
2
).
A
).
B
3 .