8 Great Tips for Mincing and Making Sausages

Mincing and Making Sausages

If you're a home cook who likes to make your meals from scratch, sausages and mince is a great place to experiment. And now with the KitchenAid Grinder/Mincer and Sausage Stuffer attachments, creating new meals just got a whole lot more fun! Here are a few tips to keep in mind when mincing, grinding and using your attachments.

1. Make sure your meat / chicken / seafood is chilled and cut into long thick strips (not cubes) for mincing. The long strips glide more easily down into the grinder.

2. For a very fine consistency, repeat the grinding two or three times. This is recommended for recipes such as meatballs or meatloaf where a fine texture is desired.

3. To make sure that no meat is left in the grinder, simply pop a slice of bread after the last piece of meat. This helps push the meat through. If you're making meatballs or rissoles you can mix the bread through the mince.

4. Firm fruits, vegetables, herbs and cheeses can also be minced which is perfect when making meals where theses types of foods are required to be finely grated, chopped or minced.

5. A great cleaning tip is to use a clean tooth brush This is a useful tool for getting down into the chute and around the blades.

Here are some great recipes to inspire you to grind your own fresh mince; Sausage Roll recipe, Pork San Choy Bau and Lamb Kofta Tagine.

6. If making sausages, synthetic casings can be bought from your local butcher where you purchase your meat from.

7. Be careful not to over fill the sausage casings. When sausages are being cooked the juices from the filling expand the casings during cooking, and if there is too much filling the casings will split.

8. When cooking sausages stay away from high heat and don't prick the sausages!  Cook sausages on a low/medium heat until almost cooked through then turn up to medium/high to get the final browning.  This method allows the sausages to cook evenly without the skins bursting and releasing all the juices which cause flare ups. Pricking the sausages will release these juices and they will drip down onto the flame and cause flare ups which burn.

Try these great sausage recipes Pork and Cranberry Sausages or Mustard Beef Sausages or Thai Chicken Sausages.


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