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Tips and Hints
A wide variety of meat dishes,
homemade sausages, chunky
spreads, relishes, and purées are
all great ways to use the meat
grinder. With your own meat
grinder you know exactly what is
going into your food. You are able
to control the ingredients you use
such as cuts of meat, fat, salt and
spices.
For grinding:
• Meat should be very well chilled
before grinding. Should meat
warm up while grinding, pause
and chill meat before grinding
again. Keeping the meat below
45°F (7°C) is ideal for grinding
and sausage making.
• Cut meat into small 1- to 2-inch
(2.5 to 5 cm) cubes for grinding,
removing any skin, but keeping
all of the fat.
• Fatty, cheaper cuts of meat are
perfect for the grinder. Fat gives
flavour and juiciness to ground
meats and sausage.
• Coarse plate – use for coarse
ground textured items such as
coarsely ground beef for chili,
relishes, sauces and salsas.
• Medium plate – use for medium
ground textured items, such as
meat for sausage, meatballs or
meatloaf.
• Be sure to refrigerate any
ground meats immediately.
Cook or freeze within 1 or
2 days.
• If grinding bread for
breadcrumbs, make sure to
use dry or toasted bread.
• When grinding meats or filling
sausage: After the last piece
of meat has gone through the
chute, place a slice of bread
through the machine in order to
clear the last bit of ground meat
or to clear the sausage nozzle
of ground meat.
For making sausages:
• Soak natural casings in water
for at least 30 minutes to an
hour and then allow lukewarm
water to run through the entire
casing to remove any excess
salt.
• Be sure to fill the entire casing
and then prick all over to
release air before twisting
individual links.
• For casings, 2 feet (0.6 m)
of medium hog casings
accommodates
1 pound (454 g) of meat.
• Casings can be difficult to find.
The best places to try are either
your local butcher or websites
geared to sausage making.
• Taste your mixture first before
stuffing into casings by taking
a small amount of the mix and
cooking it in a small skillet until
cooked through.
Sweet Italian
Sausage
For Hot Italian Sausage
add 1 to 2 teaspoons
(5 to 10 ml) of crushed
red pepper to the mixture.
Makes about 3 pounds (1.36 kg)
of sausage or 15 to 16 sausage
links
3 pounds (1.36 kg) pork
butt, cubed into 1-inch
(2.5 cm) pieces
2 garlic cloves, finely
chopped
2 tablespoons (30 ml)
fennel seeds, toasted
3 tablespoons (45 ml)
fresh parsley, chopped
2¼ teaspoons (11 ml) ko-
sher salt
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) freshly
ground black pepper
2 tablespoons (30 ml) dry
white wine
1. Mix ingredients together well
in a large stainless bowl.
Cover with plastic wrap
and place in the refrigerator
overnight.
2. Once meat has rested,
assemble the meat grinder
fitted with the medium plate.
Attach meat grinder to the
mixer. Turn the stand mixer
to Speed 3 and grind all
ingredients into a mixing
bowl.
3. Form into patties, use
crumbled or make into
sausage links.
Nutritional information per
4 ounce. (113 g) serving:
Calories 217 (45% from fat)
• Carb. 1g • Pro. 28g • Fat 11g
• Sat. fat 4g • Chol. 97mg • Sod. 388mg
• Calc. 18mg • Fiber 0g
Chorizo
Who knew that tasty chorizo was
so easy to make at home?
Makes about 3 pounds (1.36 kg)
of sausage or 15 to 16 sausage
links
3 pounds (1.36 kg) pork
shoulder, cut into 1-inch
(2.5 cm) cubes
3 garlic cloves, finely
chopped
2 tablespoons (30 ml)
ancho chile powder
1 tablespoon (15 ml)
paprika
1 tablespoon (15 ml)
kosher salt
2 teaspoons (10 ml)
ground cumin
1 teaspoon (5 ml) dried
oregano
2 teaspoons (10 ml) apple
cider vinegar
½ teaspoon (2.5 ml) freshly
ground black pepper
¼ teaspoon (1 ml) cayenne
pepper
1. Mix ingredients together well
in a large stainless bowl.
Cover with plastic wrap
and place in the refrigerator
overnight.
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