Preparation Of Sausages - Westfalia Power-Profi Bedienungsanleitung

Preparation of Sausages

1. Attach the desired grinding disc (18) on the blade (24). Insert the
sausage horn (15) through the lock ring (3) and fasten the lock
ring on the
cutter hous-
ing.
2. Prepare the
sausage
meat with
the desired
ingredients
and sea-
sons and
place the meat on the tray. Soak the casing for approx. 10
minutes in lukewarm water.
Calculate approx. 1.60 m casing for each kilo of sausage filling.
You can use natural casing or artificial casing. Ask your butcher.
3. Slide the soaked casing on the sausage horn. Tie the end of the
casing and after filling a section; turn the sausage for some turns
in order to produce an empty section of casing and to tie the
sausage.
4. Make sure the sausages are loosely filled as the sausages will
extend during boiling or frying.
5. Switch on the machine and use the pusher only to gently push
the seasoned meat into the filling tube. If the casing gets stuck on
the sausage horn, wet it warm tepid water.
6. After finishing, switch off the appliance and unplug it from power
mains.
Operation
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