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KH3461_UK
07.03.2006
Grind the meats for the casing in the
meat grinder twice (first with the coarse
and then with the fine cutting discs
then mix in the other ingredients. This
mixture is then to be passed through the
meat grinder twice. Exchange the cut-
for the Kubbe attachment ¸
ting disc
(see 5.c above). Shape the Kubbe casings
with the Kubbe attachment, then freeze
them.
Filling:
Grind the meat in the meat grinder
twice (first with the coarse and then
with the fine cutting discs
onions, then mix them well with the
meat and other ingredients. Fill the
Kubbe casings and pan-fry them
Alternative Fillings:
250g steamed Broccoli
or 250g steamed Zucchini
or 250g boiled Rice
Fresh roasting sausage
Ingredients:
300g lean beef
500g lean pork
200g shoulder bacon
20g Salt
1/2 Tbsp. white, ground Pepper
1 Tsp. caraway
1/2 Tsp. nutmeg
Pass beef, pork and bacon through grin-
der twice. Add the mixed spices and salt
and knead for 5 minutes. Place the sau-
sage filling in a refrigerator for ca, 30
minutes. Fill the sausage skins with sau-
sage meat mixture (see 6.c above) and
make sausages of ca. 10 inches in length.
Consume the well roasted sausages on
the same day.
15:44 Uhr
Seite 11
),
). Fry the
- 11 -
Biscuit Pastry
Ingredients:
125g Butter
125g Sugar
1 Packet Vanilla sugar
1 Pinch Salt
1 Egg
1 Egg white
250g Plain Flour
1 Tsp Baking powder
Grated rind of half a lemon
Beat the butter until foamy. Add the
sugar, vanilla sugar, lemon rind and the
egg. Mix the flour, baking powder and
salt, then blend it into the mixture with
a mixing spoon. Allow the mixture to
stand for 10 minutes. Pass the pastry
through the meat grinder with the biscuit
pastry attachment ¹. Lay the biscuits on
a baking tray covered with baking paper.
Bake the biscuits in a pre-heated oven
at 180° C for ca. 10 – 15 minutes, until
golden-brown.
bifinett KH 3461
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