Andrew James AJ000132 Premium Meat Grinder - Manual (Page 12)

12
Method
1. Mince the pork until the desired consistency is reached.
2. In a bowl, add the dry ingredients to the minced pork. Mix with hands until
the dry ingredients are evenly distributed.
3. Soak the skins in water for 10 minutes, then feed them onto the sausage
attachment.
4. Follow the steps found in “Making sausages”.
Pork and Cheddar Sausage
Method
1. Mince the pork and bacon until the desired consistency is reached.
2. In a bowl, add the cheese and dry ingredients to the minced pork. Mix with
hands until the dry ingredients are evenly distributed.
3. Soak the skins in water for 10 minutes then feed them onto the sausage
attachment.
4. Follow the steps found in “making sausages”.
Pork Shoulder (80% Pork/20% Fat) 700g
Bacon (rindless) 200g
Mature cheddar, grated 100g
Salt 1 tsp
Pepper 1 tsp
Mustard powder 2 tsp