How to Make Homemade Sausages Using the Waring MG100 Meat Grinder

Selecting the Right Meat

When it comes to making homemade sausages using the Waring MG100 Meat Grinder, selecting the right type of meat is crucial to achieving the perfect texture and flavor. Here are the recommended cuts and their characteristics:

• Ground Chuck: This is a popular choice for making sausages due to its rich flavor and ideal fat content. Ground chuck comes from the shoulder area of the cow, and it contains approximately 20% fat, which helps to keep the sausages moist and delicious.
• Pork Shoulder: Pork shoulder, also known as Boston butt, is another excellent option for homemade sausages. It offers a good balance between lean meat and fat, resulting in juicy and flavorful sausages. Pork shoulder is easy to find and has a great texture when ground.
• Chicken Thighs: For those who prefer poultry sausages, chicken thighs are the go-to choice. They have a higher fat content compared to chicken breasts, making the sausages more flavorful and moist. Chicken thighs are affordable and readily available in most grocery stores.
• Lamb Shoulder: If you're looking to add a unique and savory flavor to your sausages, lamb shoulder is an excellent option. It has a distinctive taste that pairs well with various seasonings. Lamb shoulder contains a good amount of fat, which helps to enhance the juiciness of the sausages.

Remember to choose fresh, high-quality cuts of meat for the best results. It's also important to keep the meat well-chilled before grinding to ensure proper texture and to prevent the fat from melting. By selecting the right type of meat and following the recommended cuts, you can create homemade sausages that are bursting with flavor and have the perfect texture.

Preparing the Meat

Before you begin grinding your meat using the Waring MG100 Meat Grinder, it is important to properly prepare the meat to ensure the best results. Here are the step-by-step instructions on how to prepare the meat:

1. Remove bones, skin, and unwanted fat:

• Start by trimming off any visible bones, as they can damage the grinder.
• If your meat includes skin, remove it using a sharp knife.
• Next, cut away any large chunks of unwanted fat or connective tissue that may affect the texture of the sausage.

2. Cut the meat into small pieces:

For efficient grinding, it is recommended to cut the meat into small, manageable pieces. This will allow the grinder to process the meat more easily and ensure a consistent grind.

3. Chilling the meat:

To achieve the best grinding results, it is important to chill the meat before grinding. Place the meat in the refrigerator for about 30 minutes to an hour. This will help to firm up the meat and prevent it from becoming too soft or mushy during the grinding process.

By following these steps for preparing the meat, you will ensure that your homemade sausages using the Waring MG100 Meat Grinder turn out delicious and perfectly textured. Enjoy!

Using the Meat Grinder

In this section, we will provide a comprehensive guide on how to properly use the Waring MG100 Meat Grinder. This powerful 300-watt meat grinder is made of durable stainless steel, ensuring long-lasting performance. Follow these steps to assemble, operate, and enjoy homemade sausages.

Step 1: Assembling the Meat Grinder

• Before assembling the meat grinder, be sure to thoroughly clean all the parts.
• Attach the grinder head to the motor housing by lining up the arrows and turning until it clicks into place.
• Slide the hopper onto the grinder head and twist it clockwise to secure.
• Attach the cutting blade by aligning the tabs with the spaces in the grinder head. Push down firmly and twist to lock it in place.
• Place the grinding plate on top of the cutting blade and ensure it sits securely.
• Finally, attach the food pusher onto the hopper by sliding it down and twist to lock.

Step 2: Operating the Meat Grinder

• Before grinding, make sure the grinder is securely placed on a stable surface.
• Plug in the grinder and turn it on using the power switch.
• Cut the meat into small, manageable pieces and remove any bones or tough connective tissues.
• Feed the pieces of meat into the hopper using the food pusher.
• Use the reverse function if the grinder gets jammed or clogged.
• As the meat is grounded, use the stomper to gently guide the meat down and ensure a consistent output.
• Continue processing until all the meat has been ground to your desired consistency.

You can now use the freshly ground meat to make sausages, meatballs, or any other delicious recipes. Remember to always clean the meat grinder thoroughly after each use to maintain its performance and longevity. Enjoy the convenience and quality of homemade sausages with the Waring MG100 Meat Grinder!

Grinding the Meat

The first step in making homemade sausages using the Waring MG100 Meat Grinder is to grind the meat. This powerful 300-watt grinder comes with stainless steel cutting blades and three grinding plates, allowing you to achieve the perfect texture and consistency for your sausages. Here's how you can grind the meat using this versatile grinder, along with some helpful tips and recommendations for grinding different types of sausages.

• Begin by selecting the appropriate grinding plate based on the type of sausage you are making. The grinder comes with three different plates: fine, medium, and coarse. The fine plate is perfect for making sausages that require a smooth texture, such as breakfast sausages. The medium plate works well for most sausages, providing a balance between texture and tenderness. The coarse plate is ideal for sausages with a chunkier texture, like bratwurst or Italian sausages.
• Before grinding the meat, make sure it is chilled but not frozen. This will prevent the fat from smearing and ensure a better grind. Cut the meat into smaller chunks that can easily fit into the grinder's hopper.
• Feed the meat through the grinder, pushing it down gently with the pusher. Make sure to maintain a steady pace to ensure an even grind. It's important to note that if you want a smoother texture, you can pass the ground meat through the grinder a second time.
• For added flavor and moisture, consider mixing in some additional ingredients like spices or herbs after the initial grind. When adding these ingredients, make sure to distribute them evenly throughout the meat.
• Once the meat is ground and any additional ingredients are mixed in, you are ready to move on to the next step in the sausage-making process, which is stuffing the casings.

Adding Seasonings and Spices

In this section, we will guide you on how to add seasonings and spices to the ground meat using the Waring MG100 Meat Grinder. Adding the right combination of seasonings and spices is essential to enhance the flavor profile of your homemade sausages. Here's how you can do it:

• Before you begin, gather your preferred seasonings and spices. This could include ingredients like salt, pepper, garlic powder, paprika, fennel seeds, and any other flavors you enjoy in sausages.
• Start by grinding the meat using the Waring MG100 Meat Grinder as per the instructions provided. Make sure the meat is evenly ground and has a consistent texture.
• Once the meat is ground, transfer it to a mixing bowl and add your desired seasonings and spices. The amount of seasonings will depend on personal preference and the quantity of ground meat you have.
• Use your hands or a spoon to mix the seasonings and spices thoroughly into the ground meat. It is important to ensure that all the ingredients are evenly distributed throughout the meat for consistent flavor in each bite.
• To check the seasoning, you can take a small portion of the seasoned mixture and cook it in a pan. Taste and adjust the seasonings as needed before proceeding.
• Once you are satisfied with the seasoning, you can proceed to stuff the seasoned mixture into casings using the Waring MG100 Meat Grinder's sausage stuffing attachments.
• Remember to securely tie the ends of the sausages to prevent any filling from leaking out during the cooking process.

Adding seasonings and spices is a crucial step in making homemade sausages using the Waring MG100 Meat Grinder. The right combination of flavors can elevate the taste of your sausages, making them irresistibly delicious. Experiment with different seasonings and spices to create unique flavor profiles that suit your preferences.

• Try adding dried herbs like thyme, rosemary, or oregano for an aromatic touch.
• For a spicy kick, incorporate chili flakes or cayenne pepper.
• If you prefer smoky flavors, consider adding smoked paprika or chipotle powder.
• Don't forget to balance the flavors with a pinch of salt and black pepper.

Mixing and Binding

When it comes to making homemade sausages using the Waring MG100 Meat Grinder, mixing and binding the seasoned meat is a crucial step in achieving a well-blended and flavorful final product. Properly mixing and binding the ingredients not only helps distribute the seasonings evenly throughout the meat but also ensures that the sausages maintain their shape during cooking. Here are some techniques to ensure proper mixing and binding:

• Chilling the Meat: It is important to chill the meat, along with the grinder parts, before grinding. This helps keep the meat firm and prevents it from becoming too soft or mushy during the grinding process.
• Cut Meat into Small Cubes: Before grinding, cut the meat into small cubes to ensure it easily fits through the grinder's feed tube. This also helps in achieving a more consistent texture.
• Seasonings: Add the desired seasonings to the meat cubes and gently mix them together. Make sure all the meat is evenly coated with the seasonings for a well-balanced flavor.
• Grinding Process: Feed the seasoned meat through the grinder using the appropriate size grinding plate for your desired texture. Pass the meat through the grinder once to achieve a coarse texture or twice for a finer texture.
• Refrigerate: After grinding, place the mixture in the refrigerator for at least an hour to allow the flavors to meld together and for the meat to chill. This also makes it easier to work with when forming the sausages.
• Forming the Sausages: Take the chilled meat mixture and shape it into sausages, using your hands or a sausage stuffer. Make sure to tightly pack the meat to prevent air pockets and ensure a well-bound sausage.

• These techniques are essential for creating homemade sausages with the Waring MG100 Meat Grinder. Proper mixing and binding will help you achieve well-blended, flavorful sausages that hold their shape during cooking.
• Remember to experiment with different seasonings and flavors to create your own unique homemade sausages!

Stuffing the Sausages

Now that you have ground the meat to perfection using the Waring MG100 Meat Grinder, it's time to move on to the next step - stuffing the sausages. This is where you can get creative with different types of sausage casings, such as natural casings or collagen casings, and experiment with various flavors and fillings. Let's dive into the process of stuffing sausages using the Waring MG100 Meat Grinder.

To begin, gather all the necessary ingredients and equipment:

• Freshly ground meat mixture
• Sausage casings (either natural or collagen)
• Sausage stuffer attachment for the Waring MG100 Meat Grinder
• String or twine for tying off the sausages
• A large bowl of cold water for soaking the casings

Here's a step-by-step guide on how to stuff sausages using the Waring MG100 Meat Grinder:

1. Prepare the sausage casings by soaking them in cold water according to the package instructions. This will make them more pliable and easier to work with.
2. Attach the sausage stuffer plate to the Waring MG100 Meat Grinder according to the manufacturer's instructions. This will allow you to fill the sausage casings seamlessly.
3. Take one end of the sausage casing and slide it onto the sausage stuffer tube. Leave a few inches of casing hanging off the end to tie later.
4. Start the meat grinder on the lowest setting and begin feeding the ground meat mixture into the hopper. Use a wooden or plastic plunger to gently push the meat down into the grinder. As the meat is ground, it will automatically start filling the casing.
5. As the casing starts to fill up, you may need to gently twist it into links to prevent air bubbles from forming. Continue feeding the ground meat mixture into the grinder until all the casing is filled.
6. Once the casings are filled, twist the sausages to create individual links. Pinch the sausages at the desired length and twist them in opposite directions a few times to seal them.
7. Tie off the end of each sausage with a string or twine, leaving a small loop for hanging if desired.
8. Repeat the process with the remaining sausage casings and meat mixture until all the sausages are stuffed.

Stuffing sausages using the Waring MG100 Meat Grinder is a fun and rewarding process that allows you to customize the flavors and fillings to your liking. Whether you prefer classic Italian sausages, spicy chorizos, or savory breakfast links, the possibilities are endless. So get creative, experiment with different recipes, and enjoy the taste of homemade sausages made with the Waring MG100 Meat Grinder.

• Experiment with different seasonings and fillings to create your own unique sausage flavors.
• If using natural casings, rinse them thoroughly with water before soaking to remove any salt or preservatives.
• Keep the meat mixture cold throughout the stuffing process to prevent it from becoming too soft.
• Remember to clean and sanitize the Waring MG100 Meat Grinder thoroughly after each use for optimal performance and food safety.

Linking and Portioning

When it comes to homemade sausages, linking and portioning can make all the difference in creating a professional and visually appealing final product. With the Waring MG100 Meat Grinder, you have the power and control to achieve consistent sizes and shapes, while also preventing air pockets. Here are some techniques and tips to help you perfect your homemade sausages:

• Linking the sausages: Linking sausages is a traditional method of preparing the casings to create a chain of individual sausages. To achieve that classic linked appearance, follow these steps:
• Divide the freshly ground sausage mixture into manageable portions.
• Take one portion and firmly hold it in your hand.
• Twist the sausage mixture in one direction to create a tight link.
• Repeat this twisting motion at regular intervals along the length of the sausage, creating individual links.
• Continue with the remaining portions of sausage mixture until all sausages are linked.
• Portioning the sausages: Portioning the sausages allows you to create consistently sized sausages, which not only looks professional but also ensures even cooking. Here's how you can portion your sausages:
• Divide the sausage mixture into equal-sized portions.
• Roll each portion of sausage mixture into a ball shape using the palms of your hands.
• Flatten the ball-shaped portions to create uniform patties or shape them into classic cylindrical sausages.
• Ensure that each portion is roughly the same weight to ensure even cooking.

By mastering these techniques of linking and portioning, you'll be able to create visually stunning homemade sausages that are evenly cooked and bursting with flavor. With the Waring MG100 Meat Grinder and a bit of practice, you'll soon be impressing family and friends with your own gourmet sausages.

Cooking the Sausages

Now that you have made delicious homemade sausages using the Waring MG100 Meat Grinder, it's time to cook them to perfection. Here are some recommendations on various cooking methods that you can use to bring out the flavors and enjoy your sausages:

Grilling

Grilling sausages can enhance their smoky and charred flavors. Follow these steps for a great grilling experience:

• Preheat your grill to medium heat.
• Brush the sausages lightly with oil to prevent sticking.
• Place the sausages on the grill and cook for 15-20 minutes, turning occasionally.
• Ensure the internal temperature of the sausages reaches 160°F (71°C) for pork or chicken sausages, and 165°F (74°C) for beef sausages.
• Remove the sausages from the grill and let them rest for a few minutes before serving.

Baking

Baking sausages in the oven can result in juicy and evenly cooked sausages. Here's how to do it:

• Preheat your oven to 400°F (200°C).
• Place the sausages on a baking sheet lined with parchment paper.
• Bake the sausages for 20-25 minutes, or until they reach the recommended internal temperature.
• Flip the sausages halfway through the baking process for even browning.
• Once cooked, remove the sausages from the oven and let them rest for a few minutes.

Frying

Frying sausages on the stovetop is a classic method that delivers a crisp and flavorful result. Follow these steps:

• Heat a skillet or frying pan over medium heat.
• Add a small amount of oil or butter to the pan.
• Place the sausages in the pan and cook for 12-15 minutes, turning frequently, until golden brown.
• Check the internal temperature reaches the recommended levels for safe consumption.
• Remove the sausages from the pan and let them rest on a paper towel to absorb any excess grease before serving.

• Experiment with different cooking methods to find your favorite way to enjoy the homemade sausages.
• Consider adding seasonings or marinades to your sausages before cooking to enhance their flavors.
• Serve your sausages with your favorite condiments, sauces, or sides for a complete meal.

Storing and Freezing

After making your delicious homemade sausages using the Waring MG100 Meat Grinder, it's important to know how to properly store and freeze them to maintain their quality and freshness. By following these simple steps, you can enjoy your homemade sausages for an extended period of time:

1. Package them correctly:

• Place the sausages in airtight freezer bags or vacuum-sealed bags to prevent freezer burn and maintain their flavor.
• Make sure to remove as much air as possible from the bags before sealing them.
• Label each package with the date of preparation to keep track of their freshness.

2. Storage duration:

• Homemade sausages can be stored in the freezer for up to three months without a significant loss in quality.
• For prolonged storage, it is recommended to consume them within one to two months for the best taste and texture.

3. Tips for maintaining quality:

• If freezing sausages in casings, blanch them in boiling water for a few minutes before freezing. This helps to set the casings and prevents them from sticking together.
• Before cooking the sausages, it is advisable to thaw them in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, cook them immediately. Do not refreeze previously frozen sausages.
• To retain their delicious flavor, avoid overcrowding the freezer as this can cause temperature fluctuations, affecting the quality of your sausages.
• Ensure that your freezer maintains a temperature of 0°F (-18°C) or below to prevent any spoilage.

By following these storage and freezing techniques, you can enjoy your homemade sausages made using the Waring MG100 Meat Grinder for an extended period, ensuring that they stay fresh, flavorful, and ready to enjoy at any time. So go ahead, make a larger batch, and stock up your freezer with delicious homemade sausages!