Kalorik MGR 38593 User Manual page 12

Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don't change the page numbering. Keep the language integrity.
Print only what is inside the frame.
The cutting blade and cutting plates should be coated with
•
cooking oil after washing and then wrapped in grease-proof
paper to keep them lubricated and rust-free.
Never immerse the motor unit in water or other liquid.
•
The pusher has a lid. You can store all the attachments (the
•
sausage tubes, ring and the cutting plates) in the pusher!
RECIPES
Chicken, Feta and Spinach Sausage
Makes 5 pounds of sausage:
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
8 ounces crumbled feta
4 garlic cloves, peeled and minced
1 tablespoon oregano
2 teaspoons basil
1 teaspoon chopped lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the chicken,
and cut into 1-inch cubes. Place chicken in a large bowl. Add feta cheese,
garlic, oregano, basil, lemon zest, salt, pepper, and pepper flakes to the
chicken. Stir to combine. Just before grinding, stir shredded spinach into
chicken mixture. Mixture can be ground immediately, or covered and
refrigerated for up to 24 hours for a more intense flavor. Assemble the appliance
with the medium cutting plate. Grind the chicken mixture with the medium
cutting plate. Assemble unit for sausage making (follow "To make sausages"
instructions on page 6). Sausage may be stuffed into prepared casings or
shaped into patties for cooking. Fresh sausage should be cooked within 24
hours or double wrapped and frozen. Cook thoroughly before serving - internal
temperature should register 170
thermometer.
Nutritional information per 4 oz. serving:
Calories 213 (46% from fat)·carb. 1g·pro. 27g·fat 11g·sat. fat 4g
·chol. 94mg·sod. 341mg·calc. 81mg·fiber 0g
F / 75 C when tested with an instant-read
。
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MGR 38593 - 141121