- 1kg chuck steak (not lean) – cut into long strips and well chilled*
- 4 spring onions, roughly chopped
- 200g chilled cheddar cheese, cut into large cubes
- ¼ bunch parsley
- 1½ tbs Vegemite
- 1½ tsp sea salt
- sausage casings*
- oil, for frying
- Cut the chilled meat into long strips. Attach the coarse grinding plate to the food grinder on the stand mixer. Place the mixing bowl under the food grinder. Turn the mixer to speed 4 and feed meat into the hopper, pushing the meat down with the pusher. Add the spring onions, cheese and parsley.
- Attach the mixing bowl to the stand mixer. Add the Vegemite and salt to the mince mixture. Attach the flat beater and mix on speed 2 until well combined. Attach the large sausage tube to the stand mixer.
- Place about 50cm sausage casing onto the large sausage tube, firmly pushing it onto the tub leaving about 5cm overhanging the tube. Using speed 4, feed mixture through, allowing the sausage to form and the casing to push away off the tube. Use a low and even pressure shaping into one very long sausage (do not pack too tightly or the skin will split). Turn off machine.
- Twist each sausage into lengths. Heat a little oil in a large frying pan, add sausages and cook for 5-8 minutes over a low heat, turning the sausages occasionally. Do not prick sausages as this will cause them to split. Serve sausages in toasted bread rolls with tomato sauce or as desired.
- For best results with the food grinder, chill the meat very well or semi freeze for 30 minutes.
Natural or synthetic casings
- For synthetic casings (made from Collagen) you will need to hold the casing onto the sausage stuffer. Synthetic casings require no preparation before use.
- Natural casings need to be well rinsed under cold water before use and firmly pushed onto the sausage stuffer. Natural casings can be harder to find, mostly at better/ boutique style butchers, but easier to use as they are flexible and rarely split.