Filling

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Filling

Postby welsh wizard » Sun Apr 03, 2005 8:32 am

I uase an electric sausage maker and when I have finished filling there is a residue of meat left inside the filler that I cannot get into the skins because there is no downward pressure to push the last 4oz or so of meat through - any advice?

At the moment I just make the 4oz into a burger and eat it that way, but when you are producing a limited amount of special sausages it would be nice to put them all to bed.
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Postby aris » Sun Apr 03, 2005 8:41 am

Everyone has this problem - and most peope do as you do - just make a buger patty or something.

One thing you can do is put stale bread in your mincer, and have that push through the rest of the meat.
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Postby sausagemaker » Sun Apr 03, 2005 8:42 am

One way that Oddley uses I seem to remember from an earlier post is that he uses a wooden handled spoon to force the last re-maining bits from the tube into the skin.
I like you tend to make a burger & eat it, Sausagemaker's privilege if you like, this way you get double your share, yummy.

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last bit

Postby Franco » Sun Apr 03, 2005 9:21 am

In the electric mincers I always put a handful of ice through last, it pushes through the last bit of meat and also helps clean the worm and chamber.


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Postby aris » Mon Apr 04, 2005 8:03 am

Isn't the ice a bit harsh on the blades?
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