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Author Topic: mincing  (Read 4967 times)

Offline cowley

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mincing
« on: February 09, 2013, 11:05:21 am »
I am still waiting for my TM to be delivered and planning a few things. Hubby wanted to buy a mincer cos he wins a lot of meat trays with round steak in them and we wanted to do something different with them. Any tips on mincing in general would be great. i didn't see a thread in here for mincing.
I was wondering about sausage mince as well. Does anyone know if thats just finer mince or if it has other ingredients?
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Offline judydawn

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Re: mincing
« Reply #1 on: February 09, 2013, 11:32:48 am »
I don't know what's in sausage mince cowley and probably I don't need to know either  :-))

We do have a mince thread - here it is, hope it helps.
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Judy from North Haven, South Australia

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Offline Kimmyh

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Re: mincing
« Reply #2 on: February 10, 2013, 01:53:44 am »
Sausage mince is generally beef off cuts with water, spice mix and fat added to it. Lamb and pork off cuts may be in there too.
Rump can be used to make beef mince in the tmx and that mince can be used for meatballs, meatloaf, lasagne, etc as per normal mince. You could use some for sausage rolls but I would add some sausage mince or other fatty mince to it.
I freeze my mince in 500g lots which I flatten out which helps thaw out easier.
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