Single hen

[tiggerlady]

I have a kenwood chef and although it makes luverley cakes (with the girls eggs of couse!) I think its underused! Am considering buying the mincer attatchment to make sausages with and was wondering if any of you have any hints or tips to share..is it easy or not..is it financiallly viable(no point in paying £6 in meat to make 4 sausages ) Would be gratefull for any advice before i splash out 30 odd pounds..thanks.

[Saronne]

I've got a Kitchenaid, and whilst I don't have the mincer attachment yet, I have heard that it is best to use semi-frozen meat as it doesn't get tangled in the mincer...! Don't know if it's the same for the Kenwood chef. Anyway, to answer your other question, I'd say, yes, it's certainly worth buying as home made sausages are very yummy and you'll know what's gone into them. There are lots and lots of good recipes online. Just do a google search.

 

 

Saronne

[chickencam]

We bought a mincer back in february but haven't used it yet, we are unsure what the best meat to fat ratio is and which meat to buy. I use our Kenwood for mixing bread dough and it makes fantastically light bread so it does get used several times a week.

[miffy]

I had a mincer in the past and made sausages....(.cant eat bought ones never sure whats in them) I just used what meat I had around and made it go futher if not much meat with various frsh herbs and perhaps breadcrumbs. I coated them with beaten egg and wholemeal flour. mmmm dont remember aspecial recipe for sausages, I didnt add any extra fat.

Good luck!!

[Barkisland]

I make my own sausages using my Kenwood chef and a sausage stuffer, which I got for Christmas a few years ago. I go to Costco for the meat and usually make around 20lbs of sausages at a time, which I freeze in small bags of 4. I mince the meat in the Kenwood and mix with rusk & seasoning bought from http://www.weschenfelder.co.uk, also get my casings from there. There is a sausage attachment with the Kenwood mincer, but I found it wasn't good for large quantities, hence getting a proper 'stuffer'. Saronne is correct, mincing semi frozen meat is easier, and also helps protect against bacteria as the meat doesn't get too warm.

Home made sausages are so good, I cannot bear shop bought ones now.

http://www.sausagemaking.org is also a useful website - lots of helpful advice and a forum.

[tiggerlady]

Thank you all for your hints and tips.Will def consider buying the attachment probs in the summer when my finances have recovered from being off work for a while!!