KIT MAK
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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.
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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).
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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
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Mad Millie’s Fresh Sausage Making Kit Instructions
Re order: 76200
Version: 1
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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