Recipes - Unold 78131 Instrucciones De Uso

RECIPES

You can prepare minced meat from all sorts of meat and use this meat for pre-
paring meat balls, stuffings, pies etc.
You may also mince fish (fishbones) for fish balls.
All fresh ingredients must be cooled before processing (approx. 4 °C).
Rabbit pie
250 g rabbit meat (without bones),
250 g belly of pork, 125 g veal meat,
120 g bacon fat, 2 cloves of garlic, 1
tsp black pepper correls, 12 juniper
berries, ¼ tsp nutmeg, 3-4 tbsp fresh
herbs (parsley, thyme, sage), 1 egg, 2
tbsp calvados, 60 ml dry white wine
Mince meat and bacon, crush the
spices in a mortar and add it to the
meat, as well as herbs, egg, calvados
and wine. Fill the mass into a greased,
heat resistant dish and place it into a
deep baking tin filled with water. Bake
in the preheated oven for about 1.5-
2 hours at 160 °C. Remove from the
oven, let the pie cool down, then weigh
down with a tray and a filled tin.
Leave the pie for about 1-2 days in the
refrigerator before serving it.
Sausage filler
All fresh ingredients must be cooled to approx. 4 °C.
When using rind, these must be cooked before processing.
Order the natural sausage casing from your butcher.
It is not necessary to use special pickle salt for sausage, in particular for sausa-
ges which are used fresh, but in this case the sausage will have a greyish colour.
For preparing dried hard sausage like salami, special nitrite pickle salt is re-
quired to conserve the sausage.
1. Prepare the sausage stuffing according to your recipe.
2. If you want to add coarse bacon pieces to the sausage, cut them before by
using the bacon knife and add them to the sausage stuffing.
3. For filling you may either mount the knife and the coarse mincing plate (10)
or optionally the distance piece (4).
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Liver dumplings (a speciality from Sou-
thern Germany)
250 g of pork liver, 1 clove of garlic, 3
slices of bread, 100 ml warm milk, ½
tsp salt, 1 egg, 1 tbsp of lard
Pass liver and garlic through the min-
cer. Cut the bread into small cubes and
soak it in the milk. Mix liver, bread,
spices, egg and lard. Form meat balls
and let them cook in a meat stock for
about 20 minuntes. Serve the dump-
lings either with the stock or with sau-
erkraut.