Unold 78131 Bedienungsanleitung Seite 30

Sausage filler
DE
All fresh ingredients must be cooled to approx. 4 °C. When using rind, these
EN
must be cooked before processing.
FR
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,
NL
but in this case the sausage will have a greyish colour.
IT For preparing dried hard sausage like salami, special nitrite pickle salt is re-
quired to conserve the sausage.
ES
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
PL
using the bacon knife and add them to the sausage stuffing.
3. For filling you may either mount the knife 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.
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 por-
tion 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 casings, but only fill to
a maximum of 2/3 to avoid the casing
from bursting during cooking. Cook for
about 1 hr in slightly simmering meat
stock. Pick the casing with a needle to
allow the air to escape.
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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 lem-
on 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.
Stand 10.3.2020