Breville vtp141 User Manual page 10

using your meat grinder
Making sausages
For sausages, you will need casings (either natural or synthetic). For beginners, we
recommend that you use 30mm Hog casing. Meats must be ground and seasoned before
making into sausages. Always keep the meat in the fridge until you are ready to use it.
1. Insert the shaft of the feed screw into the grinding head.
2. Position the hexagonal hole in the cutter onto the hexagonal end of the feed screw.
The cutter has a rounded side and a sharpened side. The sharpened side must face
outwards (away from the feed screw).
3. Position the coarse grinding plate onto the feed screw spindle. Locate the lugs on
either side of the cutting plate into the two slots of the grinding head.
4. Insert the sausage nozzle through the securing ring and screw the securing ring onto
the grinding head.
5. Loosen the locking knob and insert the grinding head into the motor unit opening. You
may need to rotate it slightly until it is seated fully in the motor unit. Tighten the locking
knob securely.
6. Slot the feed tray into the grinding head.
7. Insert the food pusher into the opening of the grinding head.
To stuff the casings, first cut the casings into approximately 60cm/122cm (2 or 3 foot)
lengths. Prick the casing with a pin to allow air to escape while stuffing. Gather all of the
casing over the sausage nozzle except for the last four inches. Place the ground and
seasoned meat into the grinder.
Stuff the casing loosely as some casings will expand during cooking. As the casings
begin to fill, tie securely at the end. Distribute the meat through the casing and twist into
links as it fills to obtain the desired size and shape.
Pork shoulder is good to use because of its ideal proportions of fat and lean. Salt may
affect the flavour of sausages stored for long periods in the freezer. If salt is added, plan
to use the sausages within a short time. Without salt, they may be stored in your freezer
for up to 2-3 months.
Look out for special offers on meat at your local supermarket and make larger quantities
of sausages and burgers when available.
Specialist sausage spices, perfect for homemade recipes are available to order online,
add these to your raw meat before grinding. Why not make your own favourite sausage
recipes by trying these out.
When making sausages it's difficult to check whether the seasoning is sufficient to your
taste. Why not try frying, then tasting a little of the mixture before stuffing into casings,
this way you can adjust the seasoning to suit.
Homemade sausages freeze beautifully, wrap in pairs and freeze until required.
Hog casings used to make sausages can be ordered from a number of online retailers.
The sausage making nozzle supplied with your meat grinder is suitable for all 30mm
casings.
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