Andrew James AJ001288, Руководство пользователя

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Sausage recipe
Method
1. Mince the pork until the desired
consistency is reached.
2. In a bowl, add the dry ingredients to
the minced pork. Mix with hands
until the dry ingredients are evenly
distributed.
3. Soak the skins in water for 10
minutes, then feed them onto the
sausage attachment.
4. Follow the steps found on page six.
Bacon and sage hamburger
Method
1. Mince the pork, bacon and garlic
together on the coarse grinding plate,
twice.
2. In a mixing bowl, combine the pork,
bacon and garlic with the salt, pepper
and sage - mix all the ingredients
together using your hands.
3. Gently form the meat into four balls,
and using the Andrew James Quarter
Pound Burger Press, make four patties.
Make a 5cm indentation using your
thumb in the burger patties, this is to
prevent the burger from bulging when
grilled.
4. Fry the burgers to yours taste.
Pork Shoulder (80% Meat/
20% Fat) 900g
Garlic powder 4 tsp
Thyme 2 tsp
Fennel seed 1 tsp
Parsley 1 tsp
Black pepper 2 tsp
Salt 2 tbsp
Diced pork 450g
Bacon Five rashers
Garlic One clove
Dried sage 1/2tsp
Pepper 1/4tsp
Salt 1tsp