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Bratwurst recipe
600g lean pork
400g pork belly
20g salt
½ teaspoon nutmeg
½ teaspoon garlic
1 teaspoon marjoram
Mince the meat twice with the 5mm perforated disc. Mix in the spices. Place the
desired sausage filling attachment on the 3mm perforated disc and screw it tight
with the threaded ring. Place a lukewarm and soaked sausage skin onto the sausage
attachment and then pour the sausage mixture into the device via the filling tray.
Kibbe attachment
∙ For the production of Kibbe, the meat grinder is firstly used with a perforated disk,
the Kibbe attachment is used later.
Kibbe recipe
Wrapping:
450g lean beef
150 - 200g flour for dusting
Salt, chilli, nutmeg to taste
Mix the ingredients and mince it twice with the 5mm perforated disc. Then, mince it
again with the 3mm disc.
Assembly of the Kibbe attachment
∙ Pull out the power plug.
∙ Remove the perforated disc and the blade.
∙ The worm remains in the worm housing.
∙ Do not use the blade or a perforated disk!
∙ Instead, put the kibbe attachment on and fasten
∙ it with the threaded ring.
∙ Mince the meat mixture for the wrapping on level 1
∙ and cut into approx. 8cm tubes. Close one end of the
∙ the tube and freeze briefly.
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