Buying pre-packed burgers, sausages and mince make life easier family meal times but God knows what else has been added when the packet says 60% meat!? These basic but essential meals can all be made using a meat grinder , which is a sure fire way to keep tabs on exactly what your family is eating and make minced meat recipes time and time again.
After all minced meat is so versatile, you can add so many different flavours to make delicious recipes like...
Classic American Style Cheese Burger
Perfect for a BBQ! Plus they’re tastier and healthier than anything you’ll ever get out of a packet.
Prep time: Less than 30 mins
Cooking time: 15-30 mins (depending on how you like it cooked)
Serves: 4 people
540g beef shoulder/stewing steak, roughly diced – any steak with a good fat content (20%) is best for making juicy burgers, but you can use something leaner if you want to be healthier
25g chopped coriander or parsley
1 onion diced (red gives a sweeter flavour but white is that punchy onion taste)
1 tbsp mustard (Dijon, English or Wholegrain it’s up to you)
1 free range egg yolk
1 tbsp olive oil
Salt & freshly ground black pepper
To serve:4 slices of mature cheddar
Mayonnaise and tomato ketchup
½ iceberg lettuce, chopped
4 ciabatta rolls or burger buns
½ red onion, sliced
1 large tomato, sliced
Optional extras: Sliced pickles & crispy bacon
Method:1. Use your meat grinder to grind up your beef. Add all the other burger ingredients into the mince and mix until everything is combined. Shape into four patties using your hands.
Optional: To save lots of fiddly chopping and for extra flavour, roughly chop the herbs and onions then put 'em in the grinder too. Make sure not to throw them all in at once as you want the flavour to be spread out across the mince.
2. Preheat the grill on a hot setting. Cook the burgers under the grill for 7 minutes before flipping them over and cooking the other side for another 7 minutes (or until cooked to your liking, just make sure they’re cooked through).<
3. Top each burger with a slice of cheese and place back under the grill until the cheese melts.4. Transfer the burgers from the grill onto a large plate to rest. Cut the bread rolls in half and toast both sides under the grill. 5. Arrange the cheeseburger in the burger bun and serve. 6. Place the lettuce, onion & tomato (and the pickles if you like 'em) onto a plate and put in the middle of the table along with the mayonnaise and ketchup – then everyone can have fun assembling their own burger!
For a gluten-free or low-carb option serve the burgers wrapped in an iceberg lettuce leaf, instead of a bread bun.
Home Made Pork Sausages
Forget the supermarket sausages with 60% meat! Make your own sizzling sausages for casseroles, bangers & mash and hot dogs, filled with fresh meat and tasty ingredients.
You can of course adapt the recipe if you want to create different flavours.
Time: 1hr (plus 2hrs resting)
Makes: 24 pork sausages
Ingredients:900g belly pork
900g pork shoulder
3 tbsp chopped fresh thyme
3 tbsp chopped fresh sage
1 tbsp freshly ground black pepper
1 tbsp salt
110g fine breadcrumbs
2 cloves garlic, chopped
3m to 3.5m (32mm) natural hog casing
Method:1. Remove any bones and rind from the pork and roughly dice. Mince it in the meat grinder, whilst adding the garlic to evenly spread extra flavour throughout the meat, until you have the perfect consistency.
2. In a bowl, combine the pork mince with the herbs, seasoning and breadcrumbs. Add a little bit of water if the mixture seems too dry.
TOP TIP: Take a small bit of the mixture and fry it in a frying pan until cooked. You can then taste the meat and adjust the seasoning if you wish.
3. Prepare the hog casings as instructed on the pack, usually this requires soaking them in cold water.
4. Remove the mincing blades from the grinder and attach the sausage stuffing funnel. Thread the casing over the attachment pull the casing down the shaft of the funnel, so that it’s all bunched up. Tie the end of the casing and prick a hole to let the air out as the sausage is formed.
5. Put the pork mince back into the meat grinder.
Control the sausage with your hand as it is piped out of the machine (this can take a bit of practise). Use a couple of slices of bread to push the last bits of meat into the skin. You can then clearly see when the bread comes into the sausage.
Tie another knot between the bread and the meat, now you’re ready to cut the sausage off!
6. Measure about 10cm per sausage. Squeeze the end of each sausage and twist 2-3 times in the same direction to create links.
Store in the fridge for 2 hours before cooking, this allows the flavours to develop and the sausages to rest.
For healthier cooking, use a grill to cook the sausages. Serve with mashed potato, onion gravy and green veg for a hearty meal.
Mexican Chilli Con Carne
A tasty and versatile dish that can be served with crispy jacket potatoes, fluffy rice or nachos.
Prep time: 45 mins
Cooking time: 25 mins (in an electric pressure cooker, other methods will take longer)
Serves: 4-6 people
Ingredients:2 lbs beef shoulder/stewing steak, roughly diced – again, any steak with a good fat content (20%) is great for extra flavour, but you can use something leaner if you want to stay healthy
2 tins of chopped tomatoes
1 cup beef stock
1 large onion, peeled and diced
1 garlic clove, peeled and diced
1 red bell pepper, chopped and de-seeded
1 tin of red kidney beans
1 tsp. chilli powder (use less or none if you're not a fan of spicy food)
1 tsp. cumin
1 tsp. ground coriander
1 tsp. sea salt
1 tsp. vegetable oil
Sour cream and grated cheese for serving
Method:1. Use your meat grinder to grind up the beef.
2. Place the cooking bowl in the electric pressure cooker. Press CHICKEN/MEAT button before adding the vegetable oil to sauté the onions and garlic until soft.
Add the beef and cook for a further 5 minutes, then add the spices and cook for 1 minute.
3. Add the remaining ingredients and stir everything together.
4. Place the lid on the cooker, lock the lid and switch the pressure release valve to closed.
5. Press the WARM/CANCEL button to cancel the CHICKEN/MEAT function.
6. Press the SOUP/STEW button and then press the 1 MINUTE button until you reach “P:20”, 20 minutes. The pressure cooker will start to cook your delicious Chilli.
7. Once the timer reaches 0, the cooker will automatically alarm and switch to KEEP WARM. Adjust the pressure valve to release the steam. When the steam is completely released, remove the lid.
8. Serve and garnish with sour cream and grated cheese.
Make a real Mexican meal and serve with nachos or tacos, guacamole and salsa.