Preparation Of Sausages - Westfalia 86 02 74 Originalanleitung

Preparation of Sausages

Only use the pusher (6) to gently push the meat into the filling tube! Do
not apply to much pressure while pushing.
1. Attach the desired grinding disc (9, 10 or 12) on the blade (13).
Insert the sausage horn (14) through the lock ring (11) and fasten
the lock ring on the cutter housing.
2. Prepare the sausage meat with the desired ingredients and seasons
and place the meat on the tray. Soak the casing for approx. 10
minutes in lukewarm water.
Hints: 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. Switch on the electric grinder 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.
5. After finishing, switch off the appliance and unplug it from power
mains.
Operating
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