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Fresh Sausage Kit
Fresh Sausage Kit
KIT MAK
IS
TH
ES
Approx.
6 kg
(13 lb)
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.
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Mad Millie’s Fresh Sausage Making Kit Instructions
Choosing
you want to dramatically reduce the
fat in your homemade sausages, you
your meat
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 The ratio of lean meat / fat should be
correct amount of fat in your sausage, around 80/20. Pork fat will give you the
is to start off weighing your lean cuts of best texture and flavour. Remember that
meat (with no fat), and add fat (20% of without fat, your sausage will be dry and
the total weight meat (including fat and lack juiciness. Fat also carries flavours
lean meat)) when mincing. For example, and without it, your sausages will taste
if you start with 1 kg (2.2 lb) of lean meat,
a bit bland. If you can’t find pork fat,
you will need to add approx. 250 g (8.8 oz)
of fat according to your taste preferences. you can replace it with a little vegetable
oil (1 kg (2.2 lb) meat + 2 Tbsp of
Best Fat to use vegetable oil is a good ratio).
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 substituting some of the fat with:
important that the fat used is soft and • Cooked rice
sinew free. It should be easily cut with a • Fresh herbs
knife, not tough and fibrous looking. Beef
• Tofu
fat and lamb fat will also work, however
they tend to have a distinctive taste which • Onions
may not be appropriate for all sausages. • Mushrooms
Alternatively, for other non-animal fats • Raisins
which can be used, see: Reducing the Fat • Apples and other moist fruits
in Your Sausages, below. and vegetables
• Breadcrumbs
Reducing the Fat in your Sausage • Low fat milk powder
By making your own sausages at home, • Olive oil (use 2 Tbsp per 1 kg (2.2 lb)
you are in full control of the ingredients of lean meat).
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
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Mad Millie’s Fresh Sausage Making Kit Instructions
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
Tip...
If you like your sausage to have a fine
texture, then feed the meat twice through
the grinder.
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Mad Millie’s Fresh Sausage Making Kit Instructions
STEP 4: STEP 5:
STUFFING THE SAUSAGE REFRIGERATE AND COOK
• Disassemble your mincer, and then • Place the sausages in the refrigerator to
reassemble using the sausage stuffing cool so the flavours are able to develop
attachment configuration. for at least 2 hours before cooking,
• Use approx. 3 m of sausage casing per or best, overnight.
1 kg (5 feet per 1 lb) of sausage meat. • Cook and eat within 2 days or, wrap in
Cut this length and roll onto the sausage cling film and store in the freezer to be
stuffing attachment which best fits the used later.
casings you are using (don’t tie the
ends yet, as this will create air in your STEP 6:
sausage). Natural casings can also be COOKING
used with your mincer if you desire. • Pour 2 Tbsp of oil into a frying pan.
• Feed the chilled meat into the mincer • Cut the sausages apart and place into
by rotating the handle at an even pace the frying pan on a low heat (if you
to stuff the casing, while holding the have the heat too high, you may find
sausage coming out the other end. You the casings will burst). Heat for 15 - 20
will need to maintain a certain pressure minutes or until cooked right through.
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 HEAT FOR
sausage (this will make the next few
steps easier, and prevent the casing 15-20
from breaking). mins
• Make the large sausage into several
smaller sausages by twisting off the
sausage at the desired sizes.
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Mad Millie’s Fresh Sausage Making Kit Instructions
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 • 280 g (10 oz) of lean beef
fat works well)
• 200 g (7 oz) of soft sinew free fat (pork
• 2 tsp of salt fat works well)
• 1/2 tsp of ground pepper • 1/2 tsp of ground pepper
• 3 garlic cloves, finely chopped • 2 tsp of salt
• 1 /4 cup (40 g) of black olives, pitted and
finely chopped
METHOD:
Prepare meat and stuff sausage using • 80 g (3 oz) of Mad Millie feta cheese,
diced
the basic sausage making recipe (p.5-6).
• 1 tsp of mixed herbs (marjoram, sage
and thyme)
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
Italian Spanish
Sausage Chorizo Pork
Sausage
INGREDIENTS
INGREDIENTS
• 520 g (18 oz) of lean pork
• 800 g (28 oz) of lean pork
• 280 g (10 oz) of lean beef
• 200 g (7 oz) of soft sinew free fat (pork
• 200 g (7 oz) of soft sinew free fat (pork fat works well)
fat works well)
• 2 tsp of salt
• 2 tsp of salt
• 1/2 tsp of ground pepper
• 1/2 tsp of ground pepper
• 2 garlic cloves, finely chopped
• 1 tsp of mixed herbs (marjoram, sage
and thyme) • 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: • 1 red capsicum (bell pepper), finely
Prepare meat and stuff sausage using chopped
the basic sausage making recipe (p.5-6).
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
• 2 00 g (7 oz) of soft sinew free fat (pork • 1/4 tsp of ground pepper
fat works well) • 1 Tbsp (3 g) of dry rosemary
• 2 tsp of salt • 1/4 cup (40 g) of pine nuts
• 1/2 tsp of ground pepper
• 1 tsp of mixed herbs (marjoram, sage METHOD:
and thyme) Prepare meat and stuff sausage using
• 1 /2 cup (100 g) of drained and finely the basic sausage making recipe (p.5-6).
chopped sundried tomatoes
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
INGREDIENTS INGREDIENTS
• 800 g (28 oz) of boneless lamb leg steak • 1 kg (2.2 lb) of minced chicken (use
• 200 g (7 oz) of soft sinew free fat (pork boneless, skinless thighs)
fat works well) • 2 Tbsp (20 g) of olive oil
• 2 tsp of salt • 1 tsp of mixed herbs (marjoram, sage
• 1/4 tsp of ground pepper and thyme)
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Mad Millie’s Fresh Sausage Making Kit Instructions
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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
Re order: 76200
www.madmillie.com
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