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Idiomas disponibles
Idiomas disponibles
MP 2000
HOW TO MAKE SAUSAGE
Stuffing:
Meat .............................. 100g
Onion chip .................. 1.5 spoons
Salt ................................. ½ teaspoon
Grind the meat once or twice.
Saute the onion while it becomes golden colour. Then put all materials into a container.
Before starting, fit the sausage tool as shown in the figure 8
TO MAKE KIBBE
Filling
- 100 g lamb
- Olive oil 1 tbsp
- Onion (finely chopped)
11 tbsp
- Spices to taste
- Salt to taste
Cover
- 450 g of lean meat
- Flour 150-200g
- Spices to taste
- Mince the meat three times and mix all ingredients in a bowl. More meat and less flour to exit cover
creates a better consistency and flavour.
- Grind the mixture three times.
- Remove as 5-3 steps to remove the cutting board and cutting blade.
- Place the Kibbe accessory on axis feed screw together, mounting bosses in the grooves (fig. 12).
Olive oil ........................ 1.5 spoons
Flavoring ...................... 1/3 teaspoons
Flour .............................. 1.5 spoons
- Flour
- Minced the lamb once or
twice
- Fried browned onion
- Add minced lamb, all the
spices, salt and flour.
- Nutmeg (fine cut) 1
- Red pepper powder to taste
- Pepper to taste
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