Ader1, welcome.
Oh boy, you don't know how many of us started in this crazy hobby with a Kenwood and 901 mincer - or a 701 in my case.
What I would do is, make sure that the flat of the blade is against the plate with the holes. Check that the ring that holds it together is really tight, and then grind the meat. Depending how fine you like it, you could put it twice through the large plate, or mince it through the large plate and then again through a smaller one.
Now, I'll pass it over to what an expert said a number of years ago:
sausagemaker wrote:A basic sausage would be something like this
80% Pork
2.5% Seasoning
6.5% Rusk
11% Water
So if we intend to make a kilo of sausage we need the following
800g of pork (you could use half shoulder & half belly pork for this trial)
25g Seasoning
65g Rusk
110g Water
Start by cutting the pork into 1½" dice or small enough to pass through the mincer, when this is done place in the refrigerator to chill or put in the freezer for a short while.
Meanwhile weigh up the seasoning, rusk & water
Secure the mincer onto the table top and soak about 4- 5 feet of casing in water to remove the salt.
Now that the meat is well chilled mince it through the mincing blade into a bowl large enough to add the other ingredients to.
Add water & spices & mix vigorously to ensure the spices are well dispersed, add the rusk & mix well in.
Now replace the mincing blade with a sausage stuffing horn & wash the inside of the sausage casing by running tap water through them, once this is done slide them onto the sausage horn.
Now put you meat mixture back through the mincer & form the sausage as it come out (You might find it useful to have someone pushing the meat through while you attend to the stuffing side of the operation.
Hold the casing lightly with your index finger & thumb and allow the meat to fill the casing but not too tight or it will burst.
Try not to get any air pockets in the sausage as you are filling.
Don't worry you will get the hang of it soon.
Once the sausages are made you may link them if you wish or leave it in a coil like Cumberland Sausage.
Place in the refrigerator over night for the flavour to develop this is called blooming by sausage makers
The next day it's over to you.
Cook them slowly in a frying pan & enjoy.
I have to tell you that many of us find that stuffing sausage using a mincer/grinder is an absolute pain. It can help to just put golf ball sized pieces of mince into the stuffer at a time.
I hope that this helps. Persevere and I'm sure that you'll find that the effort is worthwhile.
If you have any problems, just post back here.
Phil