Kenwood Chef and Major AT950 Mincer and Food Grinder Attachment

Does exactly what it says if used correctly with the Chef. I would recommend a higher powered Chef if you are going to mince very stiff or gristly meats. We were trying to mince Lamb with skin on.

Works particularly well if you use a slow speed on the controller rather than trying to force through quickly. This way the motor and the meat stays cools and doesn't overheat. Nice and easy to clean if you get yourself a tiny bottle brush to clean the holes. Will probably tarnish if you use in a dishwasher (as Mrs Bird mentioned, and so hand washing and drying is recommended. This goes for any cast aluminium product not just kenwood

Comes with sausage maker nozzle (although I'm unlikley to use that), 3 sizes of mincer discs, a plastic cover for the top dish (so you can cover your meat etc if you have to stop for a few minutes) and a pusher to feed meat into the worm.

I don't know what "dougie D" is talking about as it is clearly mentioned in the title 'Kenwood chef and Major Attachment' I bought just five days before his review, and if you check the part number on the pages for the Kenwood chefs, this is also listed as an attachment.

It is also described under the items technical details "Attachment for slow speed outlet" which is the one on the front as shown in the photos, and it is also mentioned in the product description as an attachment for the Kenwood chef etc , That is the whole point of Kenwood Chefs. One unit and many add-ons.

All I can say is WOW! Forget supermarket mince, they can keep it! I buy simple value beef and once it has been minced its fabulous without any chewy bits! I reckon this will pay for itself within months.

It is extremely well built and feels very solid. Like most of the Chef attachments this is so simple to fit, although trying to choose the right grinding disc was a case of trial and error to get the right texture. You can even make baby food and puree and this is great fun to play about with and try different ingredients to grind. We have even tried to make sausages, we went into a butchers and bought about 20 skins for 50p and had a go making sausages with pork and herbs. They were definately different! But I will try again but find a sausage recipe to follow.

Some people have mentioned about the cleaning of this gadget and it really isnt a problem. We put pieces of bread in to push out the last of the mince and to be honest once you have done that its easy to clean.

This is a great buy and will last a lifetime I am sure.

There is no such thing as a bad "24 hr" home-made sausage!

Whilst the power of the kenwood means there is no aching arm manually grinding the meat it still is advisable for 2 people to be part of the overall process, the kenwood is consistently chewing through the pre-prepped meat as fast as the filler can handle, consistency is the key to avoid air bubbles, so pace yourselves & enjoy the fun, (& results)

We adore our meat grinder / sausage maker attachment, producing a variety of big batches of QUALITY sausages, MINCE & BURGERS.

It's a very sturdy bit of kit that does need to be cleaned thoroughly & made ready for the next use, so best to have a practise run to familiarise yourself, sharpen knives, read up on the basics of sausage making just to keep any form of panic down ...the sausage meat coming out of the machine does tend to make for some hollering & momentary silliness especially if it go's too quickly based on your experience!

As a result of taking our time, its now a family thing, involving our child too, AFTER we got the production line principle down to a fine art, the kenwood allows her to partake & learn cooking, baking & making of quality food, not to mention a sense of achievement & can do ability, not to mention the ability to use a knife (under guidance) to prep & chop various ingredients... our daughter was nigh on a self imposed vegetarian from birth until she found sausages to her liking, now there's no stopping her & it's brought about a change in her diet, outlook & understanding of animal welfare & what we put in our mouths! (bonus)

We batch make 5-10lbs of sausage per batch, often making up to 30lbs total of varying flavours & sausage types so scrub down surfaces & prepare trays to chill, fill & make plenty of space in the fridge for the whole run...(best to think pre-emptively)

Part of the problem folk have with this item is lack of user knowledge which is only aquired if you prepare, read ahead or through simple experience, such as ..

Maintaining the right size of cubes for the grinder & no larger,

Cold hands to prevent fat melting & blocking (that's what the pusher is for as well as keeping fingers away from the grinder)...

Pre-cutting, chilling & seasoning overnight BEFORE you even contemplate getting your Kenwood out in order that you may allow the meat & ingredients to blend properly & absorb flavour, prior to frying / baking some off to see if it's as strong & flavoursome as you require.

Be quick ading & mixing your seasonings, as those hands soon melt the fats, thus cold hands, cold meat, & frequent trips to chill in the extra cold fridge or freezer for a while to help you keep it off your hands & to assist it's way through the machine, it's warm fat lumps that tend to cause you trouble clogging the passage of a grinder.

Partial cleaning by sending "some" white bread through your grinder before & after use.

Remember the "preparation" phrase used earlier, we have now ground our meat (coarse die setting) in essence we've used friction choppers et al to warm the meat, so ad your flavours mix & throw it back into a fridge (I set mine at 1 or 2 degrees the day before to add a more penetrative chill through my meat for both cutting & grinding.

Space, make space & plenty of it, you need it for storage, cutting, learning to make sausage links, or burger piles etc, so elbow room & 2 folk who are up for a laugh but can work as a team, (talking 2 adults here not children until you are sure of your own competence in this sausage making skill!

Mixer on the slowest speed.

Take small balls of the ground meat mix, feed them into the hopper of the grinder.

Air MAY come out first, swelling the casing like a balloon.

Hold the casing in place until the meat fills the casing, then slowly guide the filled casing off the stuffer as it's filled. This is likely to need two people.. one person to add meat into the hopper, one to hold the sausage as it comes off the stuffer.

Ensure that if you see air bubbles, that you force the air out of the casing.

Leave roughly 4 inches of empty casing on the end.
When you've gone through this process & have made a good amount chill them for around 24hrs or freeze them ..don't cook straight away*

*Sausages may burst because they are either overfilled in the skins /casings, or they have too many air bubbles when making the sausages. When using collagen casings they are to be left to "rest" in the fridge overnight. Too much liquid in the sausage can also cause bursting, this means that we try & keep the mix as dry as possible, ..possibly through use of a stabiliser to help absorb liquid (breadcrumbs / rusk, also serving as a filler, ideally we want a selection of ingredients that bind well enough remaining fairly dry but not crumbly.
Cooking too quickly or putting in a very hot pan can also make the skins burst.

Ordering of sausage casings, flavours tools burger presses etc can be done via a basic web search, we use a traditional butchers supplier from up north.

If you get into this then do consider an "embossed" capable vacuum sealer & bags for your output, such as from 100 Embossed Vacuum Bags - 20 x 30cm ..tip these guys have been in the business for years but have limited stock on Amazon, & are well worth a visit!
Another great Kenwood Chef accessory that's stood the test of time, worthy of your time & money for the cracking results it will produce with some "cooks" planning!

To us a good sausage is better than steak as it's far more versatile, & we'd not be doing this now if it wasn't for our wonderful Kenwood chef (KM010 model for reference)

Try making mince with it, then move onward & upward, despite it fitting on the low speed outlet (front) of your kenwood,it like anything mechanical takes a little time to feel comfortable with, the results are worth that initial feeling of intrepidation.

Hand clean, hand assemble, it's simple as pie!

push yourself ...amaze yourself!