Unold 78131 Instrucciones De Uso página 29

4. Insert the sausage filling funnel with the thin end from inside through the
closing ring. Screw on the closing ring.
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.
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 porti-
on of liver sausage spices
Pass meat, liver, and rinds two times
through the mincer. Chop the onion
and brown it. Mix all ingredients and
season the mass.
Fill the mass into the prepared ca-
sings, but only fill to a maximum of
2/3 to avoid the casing from bursting
during cooking.
Cook for about 1 hr in slightly simme-
ring meat stock. Pick the casing with a
needle to allow the air to escape.
Preparation of shortbread biscuits
1. Prepare a shortbread dough according to the recipe below.
2. Insert either the knife and the coarse mincing plate or the distance piece.
3. Remove the pattern plate from the short-bread attachment.
4. Fit the shortbread attachment into the worm housing and fix it with the clo-
sing ring. Take care that the attachments are kept in position.
5. Now reassemble the pattern plate and choose your preferred pattern.
6. Fill the dough into the feeding tube.
7. Switch the appliance on and press the dough into the worm housing by
means of the feed-stick.
8. The dough comes out in the desired pattern and can be cut into pieces.
9. Place the dough pieces on a baking plate as sticks, S-forms, or circles and
bake the biscuits.
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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 le-
mon peels, 1 tbsp white wine
Pass the meat through the medium
mincer plate.
Mix the meat with salt and spices and
cool it.
Fill the mass into natural pork casings
as described above.
The fresh sausages can be grilled or
cooked.
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