Directions

1. Chop the beef into 5cm chunks and place in a large mixing bowl

2. Measure out the seasoning

3. Sprinkle the seasoning over the chopped beef and turn with your hands to coat

4. Place the seasoned beef into the freezer to chill while cooking the rice.

5. Add the rice to a saucepan. Rinse thoroughly 3 times to remove as much starch from the rice as you can, then drain.

6. Add one and a quarter cups of water to the saucepan, or just enough water to cover the rice by approx. 10 mm.

7. Put the lid on the saucepan.

8. On the stove top, bring the rice to a gentle simmer and cook with the lid on for 5 mins. It is preferable that the rice is slightly under-cooked than over-cooked and soggy. Turn the heat off but leave the lid on for another few minutes to absorb the remaining moisture. Note: Watery rice may cause the sausage skin to split due to trapped steam building up when cooking.

9. Turn the rice out onto a plate to cool. Place it in the fridge to speed it along if you like.

10. Set up your Luvele meat grinder on an even surface, then place the 8mm cutting plate into the grinder head.

11. Take the beef out of the freezer. Set half of the beef onto the mincer tray. Grind on full power mode, pushing the seasoned beef pieces through the mincer with the food pusher. Grind all of the beef into another large dish.

12. Place the minced beef back into the freezer.

13. When the rice is cold, add it to the beef mince and knead through with your hands.

14. Fit the 6 mm cutting plate into the grinder head.

15. Push the beef and rice mixture through the grinder a second time.

16. Place the mince back in the freezer until you are ready to begin making sausages.

17. Soak the casings in cool water for about five minutes to remove the preserving salt (see this post for tips on preparing casing)

18. Remove the cutting plate and attach the medium sausage nozzle.

19. Carefully slide the sausage casing on to the nozzle.

20. Place the beef mixture on to the mincer tray then push through just until the mixture reaches the end of the sausage nozzle.

21. Pull a small section of the casing off the nozzle and carefully tie a knot in the end.

22. Turn on the mincer. Place one hand over the casing and nozzle. Use the other hand to carefully push the sausage mixture through the grinder. Gently pull the casing from the nozzle as the mixture comes out and fills the sausage. The machine will guide the process. It is not difficult.

23. Leave a few centimetres of casing at the end of the sausage, but do not tie off the end at this stage.

24. Carefully pinch and twist at even intervals. Twist each link in alternating directions until you reach the end.

25. Tie off the end and trim off any excess casing.

26. Refrigerate for at least 2 hours or over-night before cooking.

27. Consume within 3 days or freeze.
    
    Before you leave check out our simply delicious pork sausages and sun-dried tomato and basil chicken sausages.