KIT MAK IS ES TH Mad Millie’s Fresh Sausage Making Kit Instructions Approx. 6 kg (13 lb) COL L AG EN CA S I NG S I NCLU DED Approx. time: 1 hour. Recipes: Garlic & Pepper Pork, Greek Style, Italian, Spanish Chorizo Pork, Pork with Beef & Sundried Tomato, Mediterranean Style Lamb, British Style Lamb, Low Fat Chicken & Herb, Venison with Cranberry & Walnut. Mad Millie’s Fresh Sausage Making Kit Instructions Fresh sausage making at home Making sausages is an ancient craft originally used to economise and preserve fresh meat. Today sausages have become a real culinary treat with many of the traditional as well as the more modern gourmet varieties becoming a popular choice for dinners and of course the barbecue! Your sausages can be as creative and unique as you want them to be. And, because you are in complete control of all of the ingredients, there is no need for nasty preservatives, chemicals or bad cuts of meat. This kit provides you with all the tools to make fresh sausages at home. We have even added a few of our delicious recipes to get you started. For more in-depth information on making sausages see our website: www.madmillie.com Watch our YouTube video if possible before starting. They say a picture is worth a thousand words! Mad Millie’s Fresh Sausage Making Kit Instructions YOUR KIT CONTAINS . Stainless Steel Meat Grinder with Rubber Feet Clamp (38 mm - maximum bench thickness it will fit onto) with: - Grinding Plate (12 mm diameter holes) - Stuffing Plate - Mincing Blade . Meat Plunger . Sausage Stuffing Attachmnents (3 sizes: 15 mm, 20 mm, 23 mm diameter) . Collagen Casings (2 rolls: 10 m long, 30 mm diameter) Sausage Making Equipment THE MEAT GRINDER A hand operated grinder is arguably the most popular and well trusted of the meat grinders available on the market today. They comprise of an internal axel, stuffing and grinding plates and a sharp blade which cuts the meat. The heavy duty grinder attaches to your table or bench with a clamp and has rubber feet to protect your surface top. Sausage Stuffing Attachment This lets you transform your manual mincer into a sausage stuffing apparatus. best, freshest meats and other ingredients to make premium sausages that you cannot buy at the supermarket. MEAT This is the main component of the sausage so it is important you get this right. Although traditionally off-cuts were the only parts used, both home and artisan sausage makers only use the best cuts of meat in their sausages. Always buy the freshest meat which has a lot of marbling/ fat, such as pork shoulder, lamb leg, chicken thigh or beef bolar roast. Your local butcher can advise you on meat cuts. INGREDIENTS The best part of home sausage making is that you are in full control of what you put into it! Many supermarket sausages not only contain fat but also large amounts of water and other fillers that contain no nutritional benefit. When making your own sausages you can ensure you use only the Fat Typically, sausages need to have around 20% fat. The fat keeps the sausage moist, brings out the flavours and prevents them from splitting while cooking. You can cut down or increase the fat according to your taste preferences. If 2 Mad Millie’s Fresh Sausage Making Kit Instructions you want to dramatically reduce the fat in your homemade sausages, you can use some healthy fat substitutes to prevent the sausage from drying out. See the section on Reducing the Fat in Your Sausages (p.3). A good way to ensure you have the correct amount of fat in your sausage, is to start off weighing your lean cuts of meat (with no fat), and add fat (20% of the total weight meat (including fat and lean meat)) when mincing. For example, if you start with 1 kg (2.2 lb) of lean meat, you will need to add approx. 250 g (8.8 oz) of fat according to your taste preferences. Best Fat to use We recommend using pork fat (either belly fat or back fat). Which can be purchased from your local butcher. Note: To ensure that the fat does not block up your mincing plate, it is important that the fat used is soft and sinew free. It should be easily cut with a knife, not tough and fibrous looking. Beef fat and lamb fat will also work, however they tend to have a distinctive taste which may not be appropriate for all sausages. Alternatively, for other non-animal fats which can be used, see: Reducing the Fat in Your Sausages, below. Reducing the Fat in your Sausage By making your own sausages at home, you are in full control of the ingredients you use. One major health concern for sausages is the amount of fat which goes into them. Typically, recipes require a minimum of 20% fat in the sausage to remain moist and prevent them splitting while being cooked. A way to reduce the fat content while still keeping the sausage moist is to replace the moisture from fat with other ingredients. You can experiment with 3 Choosing your meat The ratio of lean meat / fat should be around 80/20. Pork fat will give you the best texture and flavour. Remember that without fat, your sausage will be dry and lack juiciness. Fat also carries flavours and without it, your sausages will taste a bit bland. If you can’t find pork fat, you can replace it with a little vegetable oil (1 kg (2.2 lb) meat + 2 Tbsp of vegetable oil is a good ratio). substituting some of the fat with: • Cooked rice • Fresh herbs • Tofu • Onions • Mushrooms • Raisins • Apples and other moist fruits and vegetables • Breadcrumbs • Low fat milk powder • Olive oil (use 2 Tbsp per 1 kg (2.2 lb) of lean meat). Mad Millie’s Fresh Sausage Making Kit Instructions Casings Herbs and Seasonings Casings are used to stuff the meat into, and hold the sausage together. Traditionally, the intestinal tract of pig, cows and sheep were used. These are also sold today as “natural casings” and can be purchased fresh through many butchers and specialty supermarkets. There are also many artificial casing alternatives which are much easier to prepare and use, but cannot be eaten. Herbs and other seasonings are important in defining the type of sausage you are making. Fresh or dried can be used. Other popular seasonings common to sausage making include: freshly ground pepper corns, sugar (including white, brown, honey or maple syrup), spices, and salt. We encourage you to experiment for delicious results! The collagen casings included in this kit are a great alternative to fresh, natural casings and inedible artificial casings. They are considered “natural” as they are made from collagen, a natural fibrous protein. They are shelf stable, come in a uniform shape and size and do not need to be washed out before use. When using collagen casings, it is important not to overfill them. They have no stretch and can split easily. The collagen casings have a shelf life of three years when stored in dry ambient conditions. Salt Salt is an important flavouring and preserving agent when making sausages. It is most important in sausages that are not eaten fresh, however, is equally important as a flavour enhancement when making fresh sausages. The great thing about making fresh sausages, is that you are able to alter the salt content in your recipe to your taste or dietary requirements. Collagen Casings Tip... Collagen casings have a tendency to burst - to avoid bursting you need to: • Cook sausages on a low heat. • Use a sufficient amount of fat. • Keep an eye on the sausages while cooking and keep rotating. • Prick any bubbles that form in the casing with a skewer. • Avoid overfilling your sausage casings. 4 Mad Millie’s Fresh Sausage Making Kit Instructions Let’s get making some sausages! METHOD: STEP 1: PREPARING YOUR MEAT • Prepare the meat by trimming off all of the hard bits of gristle, as this will make the mincing process more difficult and block your grinding plate. • Cut the meat (lean and fat) into approx. 3 cm (1 inch) pieces and place into a freezer for about 30 minutes to cool before grinding. STEP 2: PREPARING YOUR EQUIPMENT • Make sure all pieces of your mincer are thoroughly cleaned before use. • Assemble your mincer with the configuration used to grind meat. STEP 3: MAKING THE SAUSAGE MEAT • Grind the meat by feeding it into the top of the mincer and turning the handle clockwise. • Use the meat plunger to help push the meat down in the mincer. •Add the additional seasonings and ingredients to the minced meat according to your sausage recipe, mix through quickly using clean hands. Take a small sample (1 Tbsp) of the minced sausage meat, form it into a patty and fry in a frying pan. Taste and add extra seasonings to suit your taste. • Place the meat back into the freezer for 30 minutes to recool, then continue onto the next step. Tip... If you like your sausage to have a fine texture, then feed the meat twice through the grinder. 5 Find these recipes on YouTube.com Mad Millie’s Fresh Sausage Making Kit Instructions STEP 4: STUFFING THE SAUSAGE STEP 5: REFRIGERATE AND COOK • Disassemble your mincer, and then reassemble using the sausage stuffing attachment configuration. • Use approx. 3 m of sausage casing per 1 kg (5 feet per 1 lb) of sausage meat. Cut this length and roll onto the sausage stuffing attachment which best fits the casings you are using (don’t tie the ends yet, as this will create air in your sausage). Natural casings can also be used with your mincer if you desire. • Feed the chilled meat into the mincer by rotating the handle at an even pace to stuff the casing, while holding the sausage coming out the other end. You will need to maintain a certain pressure against the flow of meat, to minimise air bubbles in your sausage. The meat plunger can be used to push the mince through the mincer. Be careful not to over stuff the casing. Continue adding meat until it has all been fed through the sausage stuffing attachment into the sausage casing. You may find it easier with an extra pair of hands. • Prick any air bubbles in the sausage with a tooth pick. • Tie a knot in both ends of the casing. Spray a bit of water to lubricate the sausage (this will make the next few steps easier, and prevent the casing from breaking). • Make the large sausage into several smaller sausages by twisting off the sausage at the desired sizes. • Place the sausages in the refrigerator to cool so the flavours are able to develop for at least 2 hours before cooking, or best, overnight. • Cook and eat within 2 days or, wrap in cling film and store in the freezer to be used later. STEP 6: COOKING • Pour 2 Tbsp of oil into a frying pan. • Cut the sausages apart and place into the frying pan on a low heat (if you have the heat too high, you may find the casings will burst). Heat for 15 - 20 minutes or until cooked right through. HEAT FOR 15-20 mins 6 Mad Millie’s Fresh Sausage Making Kit Instructions Garlic & Pepper Pork Sausage Greek Style Sausage INGREDIENTS INGREDIENTS • 800 g (28 oz) of lean pork • 520 g (18 oz) of lean pork • 2 00 g (7 oz) of soft sinew free fat (pork fat works well) • 280 g (10 oz) of lean beef • 2 tsp of salt • 200 g (7 oz) of soft sinew free fat (pork fat works well) • 1/2 tsp of ground pepper • 1/2 tsp of ground pepper • 3 garlic cloves, finely chopped • 2 tsp of salt METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). • 1 /4 cup (40 g) of black olives, pitted and finely chopped • 80 g (3 oz) of Mad Millie feta cheese, diced • 1 tsp of mixed herbs (marjoram, sage and thyme) METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). You can be as creative and unique as you want! Here are some fresh sausage meat recipes to get you started. For each recipe prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). 7 Mad Millie’s Fresh Sausage Making Kit Instructions Italian Sausage INGREDIENTS • 520 g (18 oz) of lean pork • 280 g (10 oz) of lean beef • 200 g (7 oz) of soft sinew free fat (pork fat works well) • 2 tsp of salt • 1/2 tsp of ground pepper • 1 tsp of mixed herbs (marjoram, sage and thyme) Spanish Chorizo Pork Sausage INGREDIENTS • 800 g (28 oz) of lean pork • 200 g (7 oz) of soft sinew free fat (pork fat works well) • 2 tsp of salt • 1/2 tsp of ground pepper • 2 garlic cloves, finely chopped • 1 tsp of smoked paprika powder • 1 tsp of ground fennel seeds • 1/2 tsp of oregano leaves • 1/2 tsp of dried chilli flakes • 1/2 tsp of cumin seeds • 1/2 tsp of chilli powder METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). • 1 red capsicum (bell pepper), finely chopped METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). 8 Mad Millie’s Fresh Sausage Making Kit Instructions Pork, Beef & Sundried Tomato Sausage Mediterranean Style Lamb Sausage INGREDIENTS • 800 g (28 oz) of boneless lamb leg steak INGREDIENTS • 520 g (18 oz) of lean pork • 200 g (7 oz) of soft sinew free fat (pork fat works well) • 280 g (10 oz) of lean beef • 2 tsp of salt • 2 00 g (7 oz) of soft sinew free fat (pork fat works well) • 1/4 tsp of ground pepper • 2 tsp of salt • 1/4 cup (40 g) of pine nuts • 1 Tbsp (3 g) of dry rosemary • 1/2 tsp of ground pepper • 1 tsp of mixed herbs (marjoram, sage and thyme) • 1 /2 cup (100 g) of drained and finely chopped sundried tomatoes METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). 9 METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). Mad Millie’s Fresh Sausage Making Kit Instructions British Style Lamb Sausage Low Fat Chicken & Herb Sausage INGREDIENTS INGREDIENTS • 800 g (28 oz) of boneless lamb leg steak • 1 kg (2.2 lb) of minced chicken (use boneless, skinless thighs) • 200 g (7 oz) of soft sinew free fat (pork fat works well) • 2 tsp of salt • 1/4 tsp of ground pepper • 2 Tbsp (about 10 leaves) of fresh mint chopped • 3 g (approx. 1 small lemon) of lemon rind (finely chopped) METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). • 2 Tbsp (20 g) of olive oil • 1 tsp of mixed herbs (marjoram, sage and thyme) • 2 tsp of salt • 1/2 tsp of ground pepper METHOD: Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). Venison, Cranberry & Walnut Sausage INGREDIENTS METHOD: • • • • • • Prepare meat and stuff sausage using the basic sausage making recipe (p.5-6). 800 g (28 oz) venison 200 g (7 oz) of soft, sinew free fat (pork fat works well) 2 tsp salt 1/2 tsp ground pepper 1/4 cup (50 g) dried cranberries 1/4 cup (30 g) walnuts, coarsely chopped 10 Mad Millie’s Fresh Sausage Making Kit Instructions Re order: 76200 Version: 1 NZ_AU CHECK US OUT ON Mad Millie kits and equipment are designed to make it fast and simple for you to create beautiful, artisan food in your own home. For more kits and consumables, along with some helpful tips and how-to videos visit www.madmillie.com
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