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46
USE : SAUSAGE ACCESSORY (FIG. 10 TO 15)
N.B.: this accessory should only be used after having minced, seasoned
and mixed the food.
Put the sausage casing in warm water to make it elastic again, then place
it on the funnel and let it overhang by around 5 cm (which you will seal
by tying a knot with a clip). Turn on the appliance, fill up the mincer with
mince and hold on to the casing in order for it to fill up properly.
N.B.: it is easier to carry out this task with two people - one person can
fill up the mincer and the other person can take care of filling the casing.
Make the sausages as long as you want by pinching and turning the
casing. To prepare quality sausages, ensure there is no air in the casings
when filling them and make 10-15 cm sausages (separate the sausages
by placing a clip and tying a knot).
Purchasing sausage skin casings (for UK only)
If your local butcher is unable to sell you some sausage skins suitable for
thick sausages, we suggest contacting some of the following companies
(information correct at March 2012):
Ascott Smallholding Supplies Ltd
Units 21/22
Whitewalls - Easton Grey - Malmesbury
Wiltshire SN16 0RD
United Kingdom
Tel: 0845 130 6285 - Fax: 01666 826931
e-mail:sales@asc ott.biz
www.ascott.biz
Scobie & Junor (Estd. 1919) Ltd,
1 Singer Road,
East Kilbride,
Glasgow G75 0XS
Scotland
Tel: 0800 783 7331 (free phone)
Tel: 01355 237041
Fax: 01355 576343
e-mail: inf[email protected]
www.scobiesdirect.com
What should you do in the event of a blockage?
Stop the mincer by pressing position “R” on the ON/OFF button(1) one
time. Then press the same position “R” on the ON/OFF button for a few
seconds in order to clear the blocked food.
Press position “I” on the start/stop button (G). to continue mincing.
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