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10. To make sausage links, switch the Meat
Grinder off after you have filled the casing
with the length of one sausage. Tie a
knot at the end of the 2” of casing that is
overhanging.
11. Turn the Meat Grinder back and fill the
casing until it is approximately 2” from being
full.
12. Slide the sausage and casing off the
sausage attachment and tie a knot at
the open end of the casing. Link the
sausage by twisting the casing at intervals
(depending on the size you want each
sausage to be).
Note:
The above instructions refer to natural
casings. Artificial casings do not require cleaning
or soaking before use.
Recipes
Simple Pork, Apple and Caramelised Onion
Sausage Patties
Making your own sausages allows you to
experiment with flavours, control exactly what
goes in, and lets you season to your taste. To
make linked sausages follow the method noted
in the ‘Making Sausages with your Meat Grinder’
section. If you want to try something different
sausage patties taste just as good, and are even
quicker to make.
Ingredients
500g pork mince
1 red onion, peeled and finely chopped
1 tbsp. brown sugar
1 tbsp. balsamic vinegar
4 cloves of garlic, peeled and minced
2 small apples, grated
Handful parsley and oregano
1 tbsp. mustard powder
1 tbsp. seeded mustard
1 tsp. salt
Method
1. Place a large bowl in the fridge and allow it
to cool. This ensures the fat in the sausages
does not melt.
2. Put finely diced red onion in a hot, well-
oiled pan and cook on a low heat, until
golden. After around 15 minutes, add sugar,
balsamic vinegar and a pinch of salt. Cook
until the onions are sticky and thick. Set
aside and allow to cool.
3. Once the onions are cool, put them into
the large cooled bowl. Add all of the
ingredients. Lightly mix everything together.
Be careful to avoid over mixing.
4. Prepare the grinder by using a fine cutting
plate, securing into place with the fixing
ring.
5. Place a large bowl underneath the horn of
the grinder to catch the meat.
6. Place the meat mixture on the hopper plate
and turn the grinder on.
7. Keep feeding the mixture into the grinder,
using the food pusher attachment.
8. Once finished, shape the meat into patties
and pan fry immediately, until cooked.
Alternatively, refrigerate the raw meat for up
to 24 hours before cooking, or freeze.
