Kit Set Sausages

Step One: Making Your Sausage Meat

1. Assemble your mixer.
2. Trim off all gristle, and cut meat into 3cm cubes.  
3. For easier grinding, place cut meat in freezer for 30 minutes.
4. Feed meat into the top of the mincer, turning the handle clockwise.
5. Push the mince through the grinder with the meat plunger.  In a bowl, combine the minced meat with your chosen seasonings and flavourings.
6. Cook a small sample in a frying pan to taste, and add seasoning if needed.
7. Place meat in freezer for another 30 minutes before forming into sausages.

Step Two: Making Your Sausages

1. Reassemble the mincer with the sausage stuffing attachment.
2. Cut 3 m of sausage casing for every 1 kg of meat.
3. Fit the casing over the sausage stuffing attachment.
4. Feed the sausage meat into the mincer until casing is full, turning the handle evenly and holding the sausage coming out of the other end.
5. Prick any air bubbles with a toothpick.
6. Tie a knot in both ends of the casing.
7. Lubricate the sausage with water using a light spray or pastry brush.
8. Twist the sausage into individual sausages at the size you wish.
9. Refrigerate for at least 2 hours to let flavours develop.

Tips:

• Maintain pressure against the flow of mince to avoid air bubbles forming.
• Be careful not to overstuff the casing.
• Use the meat plunger to help force the meat through.
• For finer sausage meat grind the meat twice.

Now Eat!

Your homemade sausage is perfect for an Australia Day BBQ or try with some delicious sausage recipes from Kitchen Warehouse.