1.Trim and discard any sinew, nerves, gristle or silver skin from the mat. Cut the meat and fat up into chunks that are small enough to easily fit into the mincer chamber (3-4cm squared). Mix the fat and meat chunks together so you get an even blend of meat and fat. You can also mix your sausage seasonings through the meat mix at this stage if you want.

2. One of the most important things to remember when making sausages is to keep everything cold - especially for the mincing process. You want meat and fat that is almost frozen. If you grind meat or fat that is warm or room temp it will turn into sludge. We recommend putting your meat and also your grinder blade and plate into the freezer for a minimum of 20 minutes before you get out your meat grinder. If you have a large batch of meat, bring it out in batches so none of it gets warm.

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4. Gradually feed meat into the grinder using the feed-stick, combining it with pieces of fat to achieve an even blend of meat and fat.

5. If you want to grind for a 2nd time and the mix is not really cold then put back into the freezer for another 10-20mins.

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