Recipes - Unold 78131 Manual De Instrucciones

rECIPES

You can prepare minced meat from all sorts of meat and use this meat for preparing meat balls,
stuffings, pies etc.
You may also mince fish (fishbones) for fish balls.
All fresh ingredients must be cooled before processing (approx. 4 °C).
Rabbit pie
250 g rabbit meat (without bones), 250 g belly of
pork, 125 g veal meat, 120 g bacon fat, 2 cloves
of garlic, 1 tsp black pepper correls, 12 juniper
berries, ¼ tsp nutmeg, 3-4 tbsp fresh herbs
(parsley, thyme, sage), 1 egg, 2 tbsp calvados,
60 ml dry white wine
Mince meat and bacon, crush the spices in a
mortar and add it to the meat, as well as herbs,
egg, calvados and wine.
Fill the mass into a greased, heat resistant dish
and place it into a deep baking tin filled with
water. Bake in the preheated oven for about
1.5-2 hours at 160 °C.
Remove from the oven, let the pie cool down,
then weigh down with a tray and a filled tin.
Leave the pie for about 1-2 days in the refrigerator
before serving it.
sausage filler
1. Prepare the sausage stuffing according to
your recipe.
2. If you want to add coarse bacon pieces to
the sausage, cut them before by using the
bacon rusher and add them to the sausage
stuffing.
3. For filling you may either mount the knife
(7) and the coarse mincing plate (10) or
optionally the distance piece (4).
4. Insert the sausage filling funnel with the
thin end from inside through the closing
ring. Screw on the closing ring.
All fresh ingredients must be cooled to approx. 4 °C.
When using rind, these must be cooked before processing.
Order the natural sausage casing from your butcher.
It is not necessary to use special pickle salt for sausage, in particular for sausages which are used
fresh, but in this case the sausage will have a greyish colour.
For preparing dried hard sausage like salami, special nitrite pickle salt is required to conserve the
sausage.
Grill sausages
800 g lean pork meat, 200 g lean pork belly
without rind, 1 tbsp salt, ½ tbsp nutmeg,
1/3 tsp marjoram, 1 tsp lemon peels, 1 tbsp
white wine
Pass the meat through the medium mincer
plate.
Mix the meat with salt and spices and cool it.
20
liver dumplings (a speciality from Southern
Germany)
250 g of pork liver, 1 clove of garlic, 3 slices
of bread, 100 ml warm milk, ½ tsp salt, 1 egg,
1 tbsp of lard
Pass liver and garlic through the mincer. Cut the
bread into small cubes and soak it in the milk.
Mix liver, bread, spices, egg and lard.
Form meat balls and let them cook in a meat
stock for about 20 minuntes. Serve the dumplings
either with the stock or with sauerkraut.
5. Soak the sausage casing (natural or artificial)
in luke warm water for approx. 15 min. to
make it elastic.
6. Slip the sausage casing over the tube.
7. Place the sausage meat on the filling pan.
Switch on the mincer. Press the sausage
meat into the mincer with the feedstick.
Never use your fingers for this purpose! The
sausage casing will be automatically and
uniformly filled.
Fill the mass into natural pork casings as
described above.
The fresh sausages can be grilled or cooked.
liver paté
2,5 kg cooked pork meat, 1 kg pork liver, 500 g
cooked liver rinds, some meat stock, 75 g
salt,1 onion, 1 portion of liver sausage spices