Making Sausages - Breville Antony Worrall Thompson MG1 Manual

using your meat grinder

making sausages

For sausages, you will need casings (either natural or synthetic). For beginners, we recommend
that you use 0mm 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.
. Position the cutter onto the square 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).
. 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.
. Insert the sausage nozzle through the securing ring and screw the securing ring onto the
grinding head.
. 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/1cm ( or  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 - months.
Fresh sausages should be kept tightly wrapped and stored under refrigeration in an airtight
container for a maximum of  days. They should always be thoroughly cooked before serving. To
freeze sausages, wrap them carefully and use within - months.
Home making sausage supplies can be purchased from:
W. Weschenfelder & Sons Ltd.
North Road
Middlesborough
TS 1DD
Order on line at www.weschenfelder.co.uk or by phone on 016 7. When ordering please
ensure you state the product and code: "Breville (Antony Worral Thompson), Meat Grinder MG1"
If ordering sausage skins, you need to request Hog Casings which will fit the nozzle supplied
with this meat grinder. Hog casings are the skins used to produce the slightly thiker Cumberland,
Lincoln and B.B.Q style sausages.
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