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USK MGR 25959 - 080630
• Place the "Kebbe" attachment, which you will have assembled
beforehand, on the shaft of the worm and insert the two arresting
pins precisely into the corresponding recesses on the edge of the
filling neck.
• Screw on the sealing ring by turning it clockwise in order to block
the unit formed by the worm and the "Kebbe" attachment (fig. 8).
We advise you to press the rounded part of the "Kebbe"
attachment to make sure that its arresting pins stay in the right
position.
• Place the filling tray on the filling neck.
• The pusher will allow you to push the sausage preparation
towards the worm. (fig. 6)
"Kebbe" recipes
Wrap for “Kebbe”
450 g lean mutton, veal or beef *
150-200 g flour *
1 teaspoon allspice
1 teaspoon nutmeg
1 pinch chili powder
1 pinch pepper
* Using more meat and less flour for the wrap improves the
consistency and taste of the wrap.
Broil the meat and then mince it three successive times in the meat
grinder: first using the medium (5 mm), then the finely (3 mm)
perforated disc and once with the 3 mm disc after mixing with the
other ingredients. Then use the "Kebbe" accessory to shape the
wraps that you will cut to the desired length (fig. 9).
Meat filling
100 g mutton
1 ½ soupspoon olive oil
1 ½ soupspoon fine chopped onion
1/3 teaspoon allspice
½ teaspoon salt
1 ½ soupspoon flour