Sausage with sage and apple
lean pork meat, cut into cubes
chopped fresh sage
apple, peeled and grated
Step by step
Place the Metal Food Grinder as well as the pork meat in the freezer for 30 minutes before grinding.
Attach the Metal Food Grinder with the the Medium Grinding Plate to a stand mixer. Feed the pork meat and bacon to the Metal Food Grinder and grind it on speed 4.
Add the sage, salt, onion powder, garlic powder, black pepper and grated apple to the ground meat. Mix everything well and let rest in a cool place for 1 hour.
Attach the Large Sausage Stuffer Tube to the Metal Food Grinder. Thread the sausage casing over the lightly oiled tube leaving about 10 cm hanging off the end. Tie off the end of the casing. Attach the Large Sausage Stuffer Tube to the Metal Food Grinder. Thread the sausage casing over the lightly oiled tube leaving about 10 cm hanging off the end. Tie off the end of the casing.
Turn the Speed Control Lever to 4. Add the ground meat and push it down until it reaches the end of the casing. Turn the speed of the mixer down to 2 and continue to stuff the sausage until all stuffing has been used.
Turn off the mixer and tie off the other end of the casing. Pierce any air bubbles with a needle or toothpick. Make 6 sausages by twisting the casing over on itself.
Fry the sausages in a pan with butter for 15 minutes over medium heat.