How to get the last bit of mix out of the mincer

Hey Yan

One of the most famous recipes in our house is Krisi's sausage rolls.

I'm not sure if they still sell them anymore but you used to be able to buy croissant pastry in cans.

If you can rool these out and cut into triangles big enough to fit your sausage. ON the pastry spread osme mustard,or red onion Chutney.

Brown the sausages and then place at one end of the triangle and roll to create the outer casing.

Cook until goldern brown.

You can even chance the filling as to what sausages ar einside, cranberry sauce for turkey ect...

Hope this Helps

Hi Spicy Lady,

What type of pastry would you recommend for the sausage rolls? Sounds like a good idea! And a healthy version of sausage rolls as you know what will be inside.

Cheers
Yan x

Dear Wendy
Great to know that you will try my hint on getting sausage meat out of the mincer. The sausage mix makes great burgers or you can also roll pastry around to make superb sausage rolls and freeze for visitors.
Happy sausage making

Hi Spicy Lady

Thanks for that I made my first ones last night and didnt know how to deal with that so I used the handle of a wooden spoon and made the remains into a burger.

Wendy

Here is a handy tip. When filling the casings - when there is still meat in the mincer - put some cheap bread into the mincer and this will push through the last bit of sausage mix.