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RECIPES:
Here are some hand-picked recipes to help get you started once you have minced your meat in the
Meat Mincer.
Pork Sausages
• 1 kg pork shoulder – minced in the Meat Mincer
• Sausage casing
• 2 tbsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 2 tsp chilli flakes
• 1 tbsp minced garlic
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
1. Place the minced pork into a bowl. Sprinkle the sea salt, black pepper, cumin, chilli flakes, minced
garlic, balsamic vinegar, brown sugar and smoked paprika onto the meat.
2. Then using your hands, gently mix all the ingredients together until they are combined. Do not
over-knead the ingredients.
3. Run the pork mixture through the Meat Mincer.
4. Secure the sausage attachments onto the Meat Mincer. Fit the sausage casing onto the sausage
attachment. Tie the end of the sausage casing.
5. Turn on the Meat Mincer and then use the food pusher to push the minced pork through. Keep
the casing on the sausage attachment secured and allow the minced pork to feed into the casing.
When all the pork has gone into the casing, turn off the Meat Mincer.
6. Slide the remaining casing off of the sausage attachment. Snip the pork sausage with scissors and
then tie off the sausage casing at the other end. Use a rolling motion to help easily tie the sausage
casings. Cut and tie off the sausages into smaller sections, pushing the pork to the tied end and
tying a knot in the open end, each time.
7. Allow the pork sausages to rest for 60 – 90 minutes at room temperature to settle. For best
results, refrigerate overnight before cooking them.
8. Fry in an oiled pan on medium-low heat. Keep them rolling for 20 minutes or until cooked.
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