Sunbeam MultiMincer FG5600 Instruction And Recipe Booklet page 16

Recipes (continued)
Chicken, Lemon Pepper
and Tarragon Sausages
1.1kg Chicken Thigh Fillets, roughly chopped
2 tablespoons coarsely chopped fresh
tarragon
¼ teaspoon ground white pepper
2 teaspoons lemon pepper seasoning
1 teaspoon salt
2 tablespoons rice flour
1 / cup cold water
3
1.Assemble MultiMincer with the blade and
coarse disc.
2.Turn MultiMincer on and slowly add
chicken pieces into the chute using the
food pusher.
3.In a large bowl combine the chicken,
tarragon, lemon and white pepper.
4.Whisk remaining ingredients until smooth;
pour mixture over the chicken mix and stir
through thoroughly.
5.Remove blade and disc and attach base
plate and the thin or thick sausage making
attachment.
6.Thread sausage casing onto nozzle.
Tip: For thin sausages use a thin casing and
the thin nozzle or for a thick sausage use a
thick casing and the thick nozzle.
7.Turn Multimincer on and add the sausage
mixture into the chute. Once the mixture
starts to come through the nozzle, hold the
casing at the tip of the nozzle to ensure
that the mixture evenly comes through the
casing.
16
Makes approx 1kg Sausage rolls
350g blade or chuck steak, diced into
5cm cubes
350g lamb shoulder, diced into 5cm cubes
1 tablespoon oil
1 onion, chopped finely
3 slices bread, crusts removed
¼ teaspoon dried oregano
¼ teaspoon dried basil
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
Salt and pepper
3 sheets puff pastry
1 egg, beaten
sesame seeds, optional
1.Assemble MultiMincer with the blade and
fine disc.
2.Turn MultiMincer on and slowly add beef
and lamb pieces into the chute using the
food pusher.
3.Heat oil in a skillet and cook onions until
translucent.
4.Place bread in a bowl of water and remove
immediately. Gently squeeze out some of
the water.
5.Combine the onions, bread, herbs, sauce,
salt, pepper and mince. Mix until well
combined.
6.Place sausage mince into a piping bag
fitted with a wide round nozzle. Cut pastry
in half and pipe a line of mince down the
centre of each pastry half. Roll to enclose.
7.Cut pastry in 4 sausage rolls and place
onto baking trays seam side down. Brush
with egg and sprinkle with sesame seeds.
Bake in hot oven for about 15- 20 minutes
or until golden brown.
Tip: For a different flavour you can replace
lamb with pork neck. For party size sausage
rolls, simply cut into smaller rolls.
Makes 24