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Tips:
It’s important to keep the meat you are grinding
cold. Keep it well chilled until right before
you’re ready to grind. Keep the meat grinder
accessories in the freezer for at least an hour
before use.
Trim your meat well to make sure bits of sinew
don’t get caught around the blade.
If after grinding you find you have not used
enough spice, spread the ground meat out in a
thin layer and sprinkle the added seasoning over
it. Mix it in gently using your hands.
Use fresh spices and herbs to ensure that your
sausages have a strong fresh flavour.
If you’re making burgers, try not to overwork the
meat too much or pack it together too tightly
when forming the patties. It’s important to have a
bit of separation for a moist burger.
Add a small amount of olive oil onto the end of
your sausage stuffing attachment to ease the
process of slipping the casing on.
Try grinding pieces of stale bread to help remove
any food residue left in the Meat Grinder after
use. Turn the meat grinder on as you slip the
casing onto the sausage stuffing attachment, to
push some air into the casing.
If you want to link sausages as you stuff them,
keep string on hand and switch the grinder off
after each length of sausage has been stuffed,
then tie with string to create a link.
You can add small amounts of water to your
ground meat when stuffing sausage to help
ease the meat through the sausage stuffing
attachment.
Grind your meat twice for best results.
Handle the meat you are grinding lightly to avoid
it ‘compacting’.
