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tips
Raw meat and fish will lose less juices if thoroughly chilled before grinding. When grinding
larger quantities, fats from meats can build up inside the cutter housing, decreasing your
grinder’s efficiency. If this occurs, simply disassemble, wash parts in hot soapy water and
reassemble.
Make sure the food is free of bone, tough tendons, nut shells, etc. before grinding.
You can season meat while grinding (sprinkle onto meat chunks), after grinding (mix into the
meat), or while cooking. When grinding meat for making into sausages, it is best to add the
seasoning to the meat before you grind it, to ensure it is thoroughly mixed through the meat.
Handle meat lightly to avoid it compacting. Good quality beef only needs light shaping. Beef
patties should not be flattened in the pan, as this forces desirable juices out of the meat.
When cooking extra-lean meat, a little fat or liquid (such as suet, eggs or evaporated milk)
will increase the meat flavour and juiciness and make it more tender. Proportions: eggs,
tablespoons of evaporated milk or ground suet for each 0g (1 lb)of ground meat
Refrigerate ground meats immediately and cook within hours for better food safety.
After grinding meat, you can clean the feed screw prior to washing by grinding a slice of stale
bread.
ALWAYS wash the grinder thoroughly after grinding raw meat before using your grinder
again.
Breadcrumbs are best made using dry or toasted bread. Make sure all parts of the grinder are
free of moisture before starting.
There are lots of variations for sausages - pork, beef, lamb, venison, pheasant, duck, fish,
seafood and vegetarian.
By making your own sausages at home you can ensure that only the best ingredients and
spices are used, as well as controlling the fat content.
Sausages with a low amount of fat can taste dry. Adding fruits such as chopped apple or raisins
will add moisture back. Alternatively, try onions and mushrooms.
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using your meat grinder