Panasonic MK-G20NR-W - Manual (Page 6)

To use the sausage attachment To use the Kubbe attachment
fresh pork (cubed with 20-25% fat)
salt
of freshly ground pepper
sage
thyme
crushed red pepper
finely ground red pepper
—Recipe—
5 pounds
1-2 tablespoons
1/2-1 tablespoon
1/2-1 tablespoon
1-1 1/2 teaspoon
1/3-1/2 teaspoon
1/16-1/8 teaspoon
Sausage rasing (enough for S pounds of sausage)
Meat should be minced follovwng the same steps as in
m - m and seasoned before making sausage links.
Assemble grinder using the selected cuffing plate. (If you
prefer a very fine texture, use the cutting plate (fine)).
I
7 I Plat» the sausage attachments A and B onto the
feed screw shaft together, flfting prrftrucfirins in the
slots.
I 8 I
Screw the cap into place until tight.
• Do not tighten too much.
Place ttie hopper plate on the head and fix into
po^on.
Lrxate the unit on a firm place.
• The air passage at the bottom and ftie side of toe
motor housing should be kept free and not blocked.
Cut casing into 2 or 3 feet length.
I
9 I Pull and gather all of casing over toe sausage
attachment A except the last 4—6 inches as shown
toe illustrafion.
Plug in, then switch on.
Place seasoned meat into the head. With the food
pusher, press mixture through grinder. Stuff casing
naturally with IMe resistance as toe sausage comes
out of the spout If toe meat is fotx»d into the casing,
packing it too tightly, the sausage is likely to break if
not during (XtoWng, Prevent air pockets ftom forming.
Pierce at the end, if necessary, Any holes in the
casings to let the air escape. To make a link, pinch
at desired length and press the sausage meat back
a little. Then twist 3—4 times. Rip the sausage in the
opposite motion to secure the link. When the casing
is Ailed, tie securely at toe end with a string.
•
• Never push the fotxl mixture into toe grinder wito
your fingers. Always use the food pusher.
Distribute meat through casing.
After use, switch off and unplug.
—Recipe—
(Siufling)
100 g
IIS tablespoons
11S tablespoons
1/3 teaspoon
IS teaspoon
1 1/2 tablespoons
Mince meat once or twice.
meat
olive oil
onion (cut finely)
all spice
salt
flour
Fry onion until brown and add minced meat, all
spice, salt and flour.
(Outer covet)
450g
150 - 200g
1 teaspoon
1
a pinch
dash
lean meat
flour
alluce
nutmeg
powrlered red pepper
pepper
Mince meat three times and mix all ingredients together
in a bowl.
• More meat and less flour for outer cover creates better
consistency and taste.
Grind the mixture three times.
Disassemble by reversing toe steps from f^-[3lto
remove the cutting plate and ftie cutting Hade,
Place Kubbe attachment and sausage attachment B
onto toe feed scxew shaft together, tSfiirg pieftusrons
in the slots.
Screw cap into place until light
- Do not over lighten.
Following the same steps as in[6], make the
cylindrical outer cover.
Form kubbe as illustrated below and deep fry.
- 4
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