Kit Set Sausages

How to make sausages with the Mad Millie Sausage Making Kit

Prepare your own flavoursome, healthier sausage with the Mad Millie Sausage Making kit from Kitchen Warehouse, and avoid the added water and weird fillers of the supermarket sausage.

What’s In the Kit?

Stainless Steel Meat Grinder
Grinding Plate
Stuffing Plate
Mincing Blade
Meat Plunger
3 sized Sausage Stuffing Attachments
Collagen Casings

Which Meat?

Choose the best cuts of fresh fatty meat for your home-made sausages for a nice moist sausage.
You need 20% fat measured by weighing the meat and then weighing 20% of that amount in fat. Pork fat (lard) is recommended.
You can experiment with replacing some of the fat with:
Cooked rice, Fresh herbs, Tofu, Mushrooms, Raisins, Apples, Breadcrumbs, Low fat milk powder or Olive oil (2 Tbsp/kg meat).

Casings

Mad Millie casings are made of edible collagen to replace the traditional casings made from animal intestines.

Seasonings

You can experiment with herbs, spices, sauces and seasonings or try some sausage recipes from our Kitchen Warehouse blog.

Step One: Making Your Sausage Meat

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

Step Two: Making Your Sausages

Reassemble the mincer with the sausage stuffing attachment.
Cut 3 m of sausage casing for every 1 kg of meat.
Fit the casing over the sausage stuffing attachment.
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.
Prick any air bubbles with a toothpick.
Tie a knot in both ends of the casing.
Lubricate the sausage with water using a light spray or pastry brush.
Twist the sausage into individual sausages at the size you wish.
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.

On a related note:

Sausage recipes for the BBQ
Sausage recipes for Sausage Makers
Homemade Sausage Cookbook

Find a range of delicious recipes for your Australia Day BBQ at:
Appetite by Kitchen Warehouse and in the Homemade Sausage Cookbook from Kitchen Warehouse.

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