When making sausages we suggest you purchase the fat and the lean meat separately. If you get cuts with both (such as pork belly) you may run into trouble with blocking the mincing plates. These cuts contain tough tissue that are difficult to trim off and mince with a hand mincer like ours. The best fat to use for making sausages is pork back fat. This is soft and sinew free, you should be able to cut through it like butter. You can purchase this from some supermarkets or your local butcher but you will to need to ask in advance as it is not always readily available. Lamb or beef fats can also be used, however they have a very distinctive taste which may not be appropriate in all sausages.
Reducing the fat in the sausage or for a non-animal fat option you can experiment with foods below instead:
Apples and other moist fruits and vegetables
Low fat milk powder
Olive oil (use 2 Tbsp per 1 kg (2.2 lb) of lean meat.
Although traditionally off-cuts were used, both home and artisan sausage makers only use the best cuts. Always buy the freshest meat with which has a lot of marbling/fat such as pork shoulder, lamb leg, chicken thigh or beef bolar roast. You want to purchase a cut that is as lean as possible and doesn’t have a lot of sinew or tough tissue (otherwise you will have problems with your mincing plate becoming blocked). We recommend purchasing 500 g more meat in case of wastage should sinew need to be discarded.
(a) The sausage has been overfilled. We suggest stuffing in one long round and leave about 2 inches of extra casing at one end. Then when you twist your sausage if you find it won’t bend you can push the meat down and then twist. Note: Meat expands when cooking so you need to allow for this.
(b) Cooking on too high a heat and insufficient oil. Make sure to cook on a low heat and use plenty of oil to lubricate your sausages to prevent them cracking.
(c) The casings are full of air. Prick sausages with a skewer to remove any air trapped. Tie casing after filling to avoid air getting captured inside.
(d) The casings are not moist enough. Sprinkle your filled sausage casing lightly with water to lubricate and we also recommend putting your sausages in the fridge for a few hours before cooking.
After use, it is important the the mincer is washed in warm soapy water and then dried thoroughly. What we suggest is putting the mincer and components into your oven on a low heat to dry.