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Sausage function:
1.
As shown in illustration A below, assemble the components in order (14, 15, 24, 25,
18). When the mincer assembly has been correctly positioned inside the helix
housing (14), hand-tightened the lock ring securely.
2.
Meat that has been minced using the mincer function can easily be used.
3.
Mix the minced meat in a mixing bowl with the desired spices.
4.
Use the blender attachment to reduce the mince to a slurry, processing the
particles as small as possible.
5.
Prepare the sausage casing by salting. Before use, float the casing in water to
check for large tears or holes and to ease application to the funnel. Tie knots in the
casing to seal these holes accordingly. Set the on the funnel (25) and knot the end
or fasten it with string.
6.
Feed the meat mixture into the filler neck of the helix housing by applying force to
the pressure block, turn on the machine to position 3-6, and gently pull the casing
by hand as it fills. At intervals, split the sausages by knotting or tying the casing
with a string.
7.
Hang the sausage to dry until the skin is dry to the touch. The entire sausage does
not need to have dried; only the skin must dry sufficiently.
Illustration A
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