Cuisinart MG-50 Service manual

Meat Grinder Attachment
INSTRUCTION AND
RECIPE BOOKLET
MG-50
For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.

2
IMPORTANT
SAFEGUARDS
When using electrical appliances,
basic safety precautions should
always be taken, including the
following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Switch off and unplug your
Cuisinart®Stand Mixer before
tting or removing the Meat
Grinder Attachment, after use
and before cleaning.
3. Close supervision is necessary
when any appliance is used by
or near children or individuals
with certain disabilities.
Cuisinart does not recommend
the use of this appliance by
children or individuals with
certain disabilities.
4. NEVER FEED FOOD BY HAND;
ALWAYS USE THE PUSHER.
Avoid contact with moving
parts and tted attachments.
To reduce the chances of bodily
injury and/or damage to the
stand mixer or Meat Grinder
Attachment, keep hands,
clothing, cooking utensils, etc.,
away from the moving parts
during operation.
5. Do not use ngers to scrape
food away from grinding plate
while appliance is operating.
Injury may result.
6. The use of attachments not
recommended or sold by
Cuisinart may cause re,
electric shock or injury.
7. Do not use more than one
attachment at a time.
8. Do not use the stand mixer or
attachment if it is damaged
or if the cord is damaged. Have
it checked and serviced before
resuming use.
9. Do not use this attachment
for anything other than its
intended use.
10. Do not use outdoors.
11. Warning: The cutter is sharp;
handle with care both when
using and when cleaning.
12. To protect against the risk of
electric shock, do not put the
base power unit in water or
other liquids.
13. Do not let cord hang over
edge of table or counter.
14. Never leave your Meat Grinder
Attachment unattended while
the stand mixer is running.
15. The attachments are intended
for use with the basic appliance
SM-50.
16. Do not operate your
appliance in an appliance
garage or under a wall
cabinet. When storing in an
appliance garage always
unplug the unit from the
electrical outlet. Not doing
so could create a risk of re,
especially if the appliance
touches the walls of the
garage or the door touches
the unit as it closes.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
Refer to stand mixer manual for
stand mixer operating instructions.

3
IMPORTANT: Always unplug the
Cuisinart
®
Stand Mixer from outlet
when assembling and disassem-
bling.
CONTENTS
Important Safeguards.................... 2
Unpacking Instructions.................. 3
Parts and Features ........................4
Assembling Meat Grinder
Attachment .................................... 5
Sausage Maker ............................. 5
Cleaning and Maintenance............ 7
Tips and Hints ...............................7
Recipes ......................................... 8
Warranty....................................... 11
UNPACKING
INSTRUCTIONS
1. Place the gift box containing your
Cuisinart®Meat Grinder Stand
Mixer Attachment on a at sturdy
surface before unpacking.
2. Remove the instruction booklet
and tray.
3. Remove the grinding plates,
sausage-making ring, cutter, ring
nut and both sausage nozzles.
Be careful when removing the
grinding plates.
4. Lift the corrugated insert that
contains the grinder body out
of the gift box and remove the
grinder body. Remove the pusher/
wrench.
5. Unscrew the ring nut and remove
the protective cardboard insert
from in front of the cutter. Use
caution; the blades are sharp.
To assemble the meat grinder
attachment, follow Assembly
Instructions on page 5. Replace all
packaging materials inside box and
save the box for repackaging.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK
The lightning flash with arrowhead symbol within an equilateral triangle
is intended to alert the user to the presence of uninsulated, dangerous
voltage within the product’s enclosure that may be of sufficient
magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing) instructions in the literature accompanying the appliance.

4
PARTS AND FEATURES
1. Grinder Body
2. Feed Screw Pin
3. Cutter
4. Ring Nut
5. Wrench
6. Tray
7. Pusher with Storage
8. Pusher Lid
9. Sausage-Making Ring
10. Large Sausage Nozzle
for thicker sausages
11. Small Sausage Nozzle
for thinner sausages
12. Two Grinding Plates
a. Medium, use for grinding
raw meat, cooked meats
for spreads and bread-
crumbs
b. Coarse, use for grinding
raw or cooked meats, firm
vegetables, dried fruits
and cheese
123
457
8
6
11
10
912b
12a

5
Assembling Meat
Grinder Attachment
Assemble the meat grinder at-
tachment prior to attaching to
the stand mixer.
1. Insert the feed screw pin into
the open end of the attach-
ment.
2. Place the cutter with the at
side facing out toward you
over the feed screw pin (this is
an important step or the meat
grinder will not work).
3. Place the grinding plate over
the cutter on the feed screw
pin.
4. Screw on the ring nut by
turning it clockwise and hand
tighten.
When you are nished meat
grinding, and if the ring nut is too
tight to remove, use the wrench
to loosen.
Attaching to stand
mixer
1. Make sure stand
mixer is OFF.
2. Gently pull port
cover off front
of mixer head to
remove.
3. Turn the stand
mixer attachment
knob counter-
clockwise until
outlet opening is
unobstructed.
4. Insert the square
metal end of the
assembled at-
tachment into
the opening. If necessary,
turn it to the right slightly so
the small round knob on the
attachment is below the notch
on right side of opening, and
turn it back and forth slightly
until the knob slips into the
notch and attachment locks
into place.
5. Turn the stand
mixer attachment
knob clockwise to
secure grinder to
mixer.
6. Fit the tray onto
the top of the
meat grinder and
put a mixing bowl
under the grinder
to catch food.
MEAT GRINDER

6
Operation
1. Cut meat into 1-inch cubes,
or 1-inch long strips.
2. Turn the stand mixer to Speed
3, and drop meat into the
grinder, one strip or a handful
of cubes at a time.
3. Use the pusher to gently
move food down and into the
grinder. Do not push hard –
this could damage your meat
grinder.
Note: Very cold meat is good
for grinding. Frozen meat should
never be processed.
SAUSAGE MAKER
Assembling Sausage
Maker Attachment
Assemble the sausage maker
attachment prior to attaching to
the stand mixer.
1. Insert the feed screw pin into
the open end of the attach-
ment.
2. Place the sausage-making
ring with the notches tting
into the notch openings on the
feed meat grinder.
3) Place the sausage nozzle onto
the ring nut and screw it onto
the meat grinder nozzle by
turning it clockwise and hand
tighten.
When you are nished making
your sausages, and if the ring
nut is too tight to remove, use
the wrench to loosen.
Attaching to Stand
Mixer
1. Follow steps 1 to
4 under
“Attaching to
stand mixer” on
page 5.
2. Turn the stand
mixer attachment
knob clockwise
to secure
sausage maker
to mixer.
3. Fit the tray onto
the top of the
feed tube. If you
are not using
casing, place a bowl under
nozzle
opening to catch sausage.
Operation
Please see Tips and Hints on
page 7 for best results.
1. Slide open end of soaked sau-
sage casing over nozzle. (See

7
Tips and Hints for instructions
on soaking sausage casings.)
2. Push as much casing as you’ll
need for the number of sau-
sages you want to make onto
the nozzle.
3. Tie a knot in the end of the
casing and cut off any excess.
4. Poke a hole in the casing just
before the knot with a cake
tester to prevent air pocket
from forming.
5. Place sausage ingredients on
tray and turn stand mixer to
Speed 3.
6. Hold casing rmly on nozzle
as you use pusher to feed
ingredients into the sausage
maker.
7. Continue to hold casing on
nozzle, releasing it gradually
and pulling it off the nozzle as
it lls and forms a coil of sau-
sage in bowl below. Be careful
not to overll.
8. Turn mixer off when done,
leaving about 12 inches of
unlled casing.
To form Individual
Sausages*
1. Lay long sausage on at tray
and poke all over with a sharp
object, similar in size to a nee-
dle or cake tester, to prevent
air pockets from forming.
2. Twist into sausages – you
choose the size – by twisting
each “sausage” rst forward,
then backward, to prevent
them from untwisting.
3. Pierce any air pockets you
see.
4. For best results, dry uncov-
ered in refrigerator for about
6 hours, then ip and dry an-
other 6 hours before cooking.
* Please see Tips and Hints on
page 7 for best results.
CLEANING AND
MAINTENANCE
1. Remove the ring nut manu-
ally or with the wrench if it is
fastened too tightly.
2. Disassemble and wash each
part in warm soapy water. Dry
all of the parts thoroughly.
Do not put any of the metal
parts in a dishwasher. Tray,
pusher and wrench are top
rack dishwasher safe.
3. Reassemble.
4. Wipe the grinding plates with
vegetable oil and wrap each
plate with greaseproof paper.
This will prevent discoloring/
rusting.
5. Store the sausage attach-
ments and grinding plates
inside the pusher and attach
the lid.
6. Any other servicing should be
performed by an authorized
service representative.
Tips and Hints
A wide variety of meat dishes,
homemade sausages, chunky
spreads, relishes, and purées are
all great ways to use the meat
grinder. With your own meat
grinder you know exactly what is
going into your food. You are able
to control the ingredients you use

8
such as cuts of meat, fat, salt and
spices.
For grinding:
• Meat should be very well chilled
before grinding. Should meat
warm up while grinding, pause
and chill meat before grinding
again. Keeping the meat below
45°F is ideal for grinding and
sausage making.
• Cut meat into small 1- to 2-inch
cubes for grinding, removing
any skin, but keeping all of the
fat.
• Fatty, cheaper cuts of meat are
perfect for the grinder. Fat gives
flavor and juiciness to ground
meats and sausage.
• Coarse plate – use for coarse
ground textured items such as
coarsely ground beef for chili,
relishes, sauces and salsas.
• Medium plate – use for medium
ground textured items, such as
meat for sausage, meatballs or
meatloaf.
• Be sure to refrigerate any
ground meats immediately.
Cook or freeze within 1 or 2
days.
• If grinding bread for
breadcrumbs, make sure to use
dry or toasted bread.
• When grinding meats or filling
sausage: After the last piece
of meat has gone through the
chute, place a slice of bread
through the machine in order to
clear the last bit of ground meat
or to clear the sausage nozzle of
ground meat.
For making sausages:
• Soak natural casings in water for
at least 30 minutes to an hour
and then allow lukewarm water
to run through the entire casing
to remove any excess salt.
• Be sure to fill the entire casing
and then prick all over to release
air before twisting individual
links.
• For casings, 2 feet of medium
hog casings accommodates 1
pound of meat.
• Casings can be difficult to find.
The best places to try are either
your local butcher or websites
geared to sausage making.
• Taste your mixture first before
stuffing into casings by taking
a small amount of the mix and
cooking it in a small skillet until
cooked through.
Sweet Italian
Sausage
For Hot Italian Sausage
add 1 to 2 teaspoons of crushed
red pepper to the mixture.
Makes about 3 pounds of
sausage or 15 to 16 sausage
links
3 pounds pork butt,
cubed into 1-inch
pieces
2 garlic cloves, finely
chopped
2 tablespoons fennel
seeds, toasted
3 tablespoons fresh
parsley, chopped
2¼ teaspoons kosher salt
1 teaspoon paprika
1 teaspoon freshly ground
black pepper

9
2 tablespoons dry white
wine
1. Mix ingredients together well
in a large stainless bowl. Cov-
er with plastic wrap and place
in the refrigerator overnight.
2. Once meat has rested, as-
semble the meat grinder tted
with the medium plate. Attach
meat grinder to the mixer.
Turn the stand mixer to Speed
3 and grind all ingredients into
a mixing bowl.
3. Form into patties, use crum-
bled or make into sausage
links.
Nutritional information per
4 ounce. serving:
Calories 217 (45% from fat)
• Carb. 1g • Pro. 28g • Fat 11g
• Sat. fat 4g • Chol. 97mg • Sod. 388mg
• Calc. 18mg • Fiber 0g
Chorizo
Who knew that tasty chorizo was
so easy to make at home?
Makes about 3 pounds of sau-
sage or 15 to 16 sausage links
3 pounds pork shoulder,
cut into 1-inch cubes
3 garlic cloves, finely
chopped
2 tablespoons ancho chile
powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons ground
cumin
1 teaspoon dried oregano
2 teaspoons apple cider
vinegar
½ teaspoon freshly ground
black pepper
¼ teaspoon cayenne
pepper
1. Mix ingredients together well
in a large stainless bowl. Cov-
er with plastic wrap and place
in the refrigerator overnight.
2. Once meat has rested, as-
semble the meat grinder tted
with the medium plate. Attach
meat grinder to the mixer.
Turn the stand mixer to Speed
3 and grind all ingredients into
a mixing bowl.
3. Form into patties, use crum-
bled or make into sausage
links.
Nutritional information per
4 ounce serving:
Calories 201 (40% from fat)
• Carb. 2g • Pro. 27g • Fat 9g
• Sat. fat 3g • Chol. 88mg • Sod. 777mg
• Calc. 23mg • Fiber 1g
Lamb Sliders
The zip of the garlic and herbs
give these zesty lamb burgers a
Mediterranean twist.
Makes 13 sliders
3 pounds lamb shoulder,
cut into 1-inch cubes
4 garlic cloves, finely
chopped
2 tablespoons fresh
rosemary, chopped
1 tablespoon fresh thyme,
chopped
3 tablespoons fresh
parsley, chopped
2 tablespoons dry
white wine
1 tablespoon kosher salt
2 teaspoons coarsely

10
ground black pepper
1. Mix ingredients together well
in a large stainless steel bowl.
Cover with plastic wrap and
place in refrigerator overnight.
2. Once the meat has rested,
assemble the grinder attach-
ment tted with the coarse
plate. Attach meat grinder
to the mixer. Turn the stand
mixer to Speed 3 and grind all
ingredients into a mixing bowl.
3. Form into patties.
Nutritional information per slider:
Calories 145 (35% from fat)
• Carb. 1g • Pro. 21g • Fat 6g
• Sat. fat 2g • Chol. 68mg • Sod. 561mg
• Calc. 15mg • Fiber 0g
Spicy Green Chile
Chicken Sausage
Makes about 3 pounds of sau-
sage or 15 to 16 sausage links
3 pounds chicken, dark
meat, cut into 1-inch
cubes
3 garlic cloves, chopped
½ cup loosely packed
cilantro, chopped
2 large jalapeño peppers,
seeded and chopped
4 cans (4 ounces each)
chopped green chiles,
well drained
1 tablespoon kosher salt
1 tablespoon tequila
1. Mix ingredients together well
in a large stainless bowl. Cov-
er with plastic wrap and place
in the refrigerator overnight.
2. Once meat has rested,
assemble the meat grinder
tted with the medium plate.
Attach meat grinder to the
mixer. Turn the stand mixer to
Speed 3 and grind all ingredi-
ents into a mixing bowl.
3. Form into patties, use crum-
bled or make into sausage
links.
Nutritional information per
4 ounce serving:
Calories 117 (28% from fat)
• Carb. 1g • Pro. 18g • Fat 4g
• Sat. fat 1g • Chol. 75mg • Sod. 616mg
• Calc. 31mg • Fiber 1g
Simply Rich Burgers
These simple burgers get their
“richness” and flavor from the
short ribs. Play with the ratio of
the two meats if you prefer a
leaner burger.
Makes about 10 burgers
2 pounds sirloin roast, cut
into 1-inch cubes
2 pounds short ribs, bone
removed and cut into
1-inch cubes
1. Assemble the meat grinder t-
ted with the coarse or medium
plate. Attach meat grinder
to the mixer. Turn the stand
mixer to Speed 3 and grind
the meat into a mixing bowl.
2. Form into patties, being care-
ful not to overwork. Cook
burgers on the grill or a heavy
bottomed pan, about 4 to 5
minutes per side for medium.
Nutritional information per burger:
Calories 400 (55% from fat)
• Carb. 0g • Pro. 45g • Fat 24g
• Sat. fat 11g • Chol. 163mg
• Sod. 115mg • Calc. 34mg • Fiber 0g

11
WARRANTY
LIMITED ONE-YEAR
WARRANTY
(U.S. and Canada
Only)
This limited warranty is available to
consumers only. You are a consumer if you
own a Cuisinart®Meat Grinder Attachment
which was purchased at retail for personal,
family or household use. Except as
otherwise required under applicable state
law, this warranty is not available to retailers
or other commercial purchasers or owners.
We warrant that your Cuisinart®Meat
Grinder Attachment will be free of defects
in materials and workmanship under normal
home use for one year from the original
date of purchase.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient
way to complete your product registration.
However, product registration does not
eliminate the need for the consumer to
maintain the original proof of purchase
in order to obtain the warranty benefits.
In the event that you do not have proof
of purchase date, the purchase date for
purposes of this warranty will be the date of
manufacture. If your blender should prove
to be defective within the warranty period,
we will repair or replace it at our option,
without charge to you. To obtain warranty
service, simply send the defective product
to:
Cuisinart, 7475 North Glen Harbor Blvd.
Glendale, AZ 85307, or call our Consumer
Service Center toll-free at 1-800-726-0190.
To facilitate the speed and accuracy of
your return, please also enclose $10.00
for shipping and handling of the product.
CA residents need only provide proof of
purchase and should call 1-800-726-0190
for shipping instructions. Please be sure
to include a return address, description of
the product defect, product serial number
and any other information pertinent to the
product’s return. Please pay by check or
money order.
BEFORE RETURNING YOUR
CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call
our Consumer Service Center at 1-800-
726-0190 before returning the product for
servicing. Often, our Consumer Service
Representatives can help solve the problem
without having the product serviced. If
servicing is needed, a representative can
confirm whether the product is under
warranty and direct you to the nearest
service location.
Your Cuisinart®Meat Grinder Attachment
has been manufactured to the strictest
specifications and has been designed for
use only in 120 volt outlets and only with
authorized accessories and replacement
parts. This warranty expressly excludes any
defects or damages caused by attempted
use of this unit with a converter, as well as
use with accessories, replacement parts or
repair service other than those authorized
by Cuisinart. This warranty does not cover
any damage caused by accident, misuse,
shipment or other than ordinary household
use. This warranty excludes all incidental
or consequential damages. Some states
do not allow the exclusion or limitation of
these damages, so these exclusions may
not apply to you. You may also have other
rights, which vary from state to state.
*Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
Servicer to call our Consumer Service Center
at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and the product is still
under warranty.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty
Service, California residents have the option
of returning a nonconforming product
(A) to the store where it was purchased
or (B) to another retail store which sells
Cuisinart products of the same type. The
retail store shall then decide to either
repair the product, refer the consumer
to an independent repair facility, replace
the product, or refund the purchase price
less the amount directly attributable to the
consumer’s prior usage of the product.
If either of the above two options does
not result in the appropriate relief to the
consumer, the consumer may then take the
product to an independent repair facility
if service or repair can be economically
accomplished. Cuisinart and not the consumer
will be responsible for the reasonable cost of
such service, repair, replacement, or refund for
nonconforming products under warranty.
California residents may also, according to their
preference, return nonconforming products
directly to Cuisinart for repair or, if necessary,
replacement, by calling our Consumer Service
Center toll-free at 800-726-0190. Cuisinart will be
responsible for the cost of the repair, replacement,
and shipping and handling of such nonconforming
products under Warranty.

12
NOTES:

13
U IB-14223-ESP

13
U IB-14223-ESP
directamente a Cuisinart para que lo
reparen o lo cambien. Para esto, se debe
llamar a nuestro servicio posventa al
800-726-0190. Cuisinart será responsable
por los gastos de reparación, reemplazo,
manejo y envío de los productos
defectuosos durante el período de
garantía.

12
GARANTÍA
GARANTÍA LIMITADA
DE UN AÑO
(VÁLIDA EN LOS
EE.UU. y en Canadá
solamente)
Esta garantía limitada es para los
consumidores solamente. Usted es un
consumidor si ha comprado su aparato
Cuisinart®en una tienda, para uso personal
o casero. A excepción de los estados
donde la ley lo permita, esta garantía no es
para los detallistas u otros comerciantes.
Cuisinart garantiza este aparato contra todo
defecto de materiales o fabricación durante
un año después de la fecha de compra
original, siempre que el aparato haya sido
utilizado para uso doméstico y según las
instrucciones.
Le aconsejamos que llene el formulario
de registro disponible en www.cuisinart.
com a fin de facilitar la verificación de la
fecha de compra original. Sin embargo,
no es necesario registrar el producto para
recibir servicio bajo esta garantía. En
ausencia del recibo de compra, el período
de garantía será calculado a partir de
la fecha de fabricación. Si este aparato
presentara algún defecto de materiales o
fabricación durante el período de garantía,
la reparemos o reemplazaremos (a nuestra
opción). Para obtener servicio técnico bajo
esta garantía, regrese su aparato a:
Cuisinart, 7475 North Glen Harbor Blvd.
Glendale, AZ 85307,
o llame a nuestro servicio de atención al
cliente al 1-800-726-0190.
Regrese el producto defectuoso, junto con
su recibo de compra y un cheque o giro
postal de US$10.00 por gastos de manejo
y envío. Los residentes de California solo
necesitan dar una prueba de compra
y deben llamar al 1-800-726-0190 para
recibir instrucciones de envío. Recuerde
incluir su nombre, dirección y teléfono,
la descripción del problema, así como
cualquier información pertinente. Sentimos
no poder aceptar otras formas de pago.
ANTES DE HACER REPARAR SU
APARATO
Si su aparato tiene algún problema, le
recomendamos que llame a nuestro
servicio posventa al 1-800-726-0190 antes
de regresar el aparato a Cuisinart. Muy a
menudo, nuestro servicio de asistencia
al cliente podrá ayudarle a resolver el
problema sin tener que regresar el aparato.
Un representante le confirmará si su
aparato sigue bajo garantía y le indicará
la dirección del centro de servicio más
cercano.
Este aparato satisface las más altas
exigencias de fabricación y ha sido
diseñado para uso sobre corriente de 120
V, usando accesorios y piezas de repuesto
autorizados solamente. Esta garantía
excluye expresamente los daños causados
por accesorios, piezas o reparaciones
no autorizados por Cuisinart, así como
los daños causados por el uso de un
convertidor de voltaje. Esta garantía no
cubre el uso institucional o comercial
del producto, y no es válida en caso de
daños causados por mal uso, negligencia
o accidente. Esta garantía excluye
expresamente todos los daños incidentales
o consecuentes. Algunos Estados no
permiten la exclusión o limitación de daños
incidentales o consecuentes, de modo que
las limitaciones mencionadas pueden no
regir para usted. Usted puede tener otros
derechos que varían de un Estado a otro.
*Importante: si debe llevar el aparato
defectuoso a un centro de servicio no
autorizado, por favor informe al personal
del centro de servicio que deberían llamar
al servicio posventa de Cuisinart al 1-800-
726-0190 a fin de diagnosticar el problema
correctamente, usar las piezas correctas para
repararlo y asegurarse de que el producto
esté bajo garantía.
RESIDENTES DE CALIFORNIA
La ley del estado de California ofrece dos
opciones bajo el período de garantía. Los
residentes del estado de California pueden
(A) regresar el producto defectuoso a la
tienda donde lo compraron o (B) a otra
tienda que venda productos Cuisinart®de
este tipo. La tienda, a su opción, reparará
el producto, referirá el consumidor a un
centro de servicio independiente, cambiará
el producto o reembolsará el consumidor
por el precio original del producto, menos
la cantidad imputable al uso del producto
por el consumidor hasta que este se
dañe. Si estas dos opciones no satisfacen
al consumidor, podrá llevar el aparato
a un centro de servicio independiente,
siempre que se pueda ajustar o reparar el
aparato de manera económica. Cuisinart
será responsable por los gastos de servicio,
reparación, reemplazo o reembolso de los
productos defectuosos durante el período de
garantía.
Los residentes de California también pueden,
si lo desean, mandar el aparato defectuoso

11
aditamento moledor a la
batidora de pie. Encender la
batidora al nivel 3 y moler los
ingredientes.
3. Formar hamburguesitas,
usar desmenuzado o hacer
salchichitas.
Información nutricional por porción de 4
onzas (115 g):
Calorías 117 (28% de grasa) •
Carbohidratos 1g • Proteínas 18g
• Grasa 4g • Grasa saturada 1g •
Colesterol 75mg • Sodio 616mg •
Calcio 31mg • Fibra 1g
Simplemente
suculentas
hamburguesas
El sabor y la suculencia de
estas simples hamburguesas
provienen de la costilla de res.
Varíe las proporciones de carne
si desea hamburguesas con
menos grasa.
Rinde 10 hamburguesas
2 libras (910 g) de
bistec de aguayón, en
cubos
2 libras (910 g) de costilla
de res deshuesada, en
cubos
1. Ensamblar el aditamento
moledor, usando la rejilla
gruesa. Conectar el
aditamento moledor a la
batidora de pie. Encender la
batidora al nivel 3 y moler los
ingredientes.
2. Formar hamburguesitas,
teniendo cuidado de no
manosear mucho la carne.
Asar sobre una rejilla o en un
sartén de fondo pesado por
4–5 minutos por lado (para
carne no muy hecha).
Información nutricional por
hamburguesa:
Calorías 400 (55% de grasa) •
Carbohidratos 0g • Proteínas 45g
• Grasa 24g • Grasa saturada 11g •
Colesterol 163mg • Sodio 115mg •
Calcio 34mg • Fibra 0g

10
batidora al nivel 3 y moler los
ingredientes.
3. Formar hamburguesitas,
usar desmenuzado o hacer
salchichitas.
Información nutricional por porción de 4
onzas (115 g):
Calorías 201 (40% de grasa) •
Carbohidratos 2g • Proteínas 27g
• Grasa 9g • Grasa saturada 3g •
Colesterol 88mg • Sodio 777mg •
Calcio 23mg • Fibra 1g
Mini hamburguesas
de cordero
El ajo y las hierbas dan a estas
refrescantes hamburguesitas de
cordero un sabor mediterráneo.
Rinde 13 mini hamburguesas
3 libras (1.35 kg) de paleta
de cordero, en cubos
4 dientes de ajo,
finamente picados
2 cucharadas de romero
fresco, picado
1 cucharada de tomillo
fresco, picado
3 cucharadas de perejil
fresco, picado
2 cucharadas (30 ml) de
vino blanco seco
1 cucharada de sal
kosher
2 cucharaditas
de pimienta
negra molida grueso
1. Colocar los ingredientes en
un tazón de acero inoxidable;
revolver bien. Cubrir con
papel film/plástico y refrigerar
durante una noche.
2. Ensamblar el aditamento
moledor, usando la rejilla
gruesa. Conectar el
aditamento moledor a la
batidora de pie. Encender la
batidora al nivel 3 y moler los
ingredientes.
3. Formar hamburguesitas.
Información nutricional por mini
hamburguesa:
Calorías 145 (35% de grasa) •
Carbohidratos 1g • Proteínas 21g
• Grasa 6g • Grasa saturada 2g •
Colesterol 68mg • Sodio 561mg •
Calcio 15mg • Fibra 0g
Salchichas de pollo
picantes con chile
verde
Rinde aproximadamente 3 libras
(1.35 kg) de salchicha, o 15
salchichitas.
3 libras (1.35 kg) de carne
oscura de pollo, en
cubos
3 dientes de ajo, picados
½ taza llena (15 g) de
cilantro, picado
2 jalapeños grandes, sin
semillas, picados
4 latas de 4 onzas (115
g) de chiles verdes
picados, escurridos
1 cucharada de sal
kosher
1 cucharada (15 ml) de
Tequila
1. Colocar los ingredientes en
un tazón de acero inoxidable;
revolver bien. Cubrir con
papel film/plástico y refrigerar
durante una noche.
2. Ensamblar el aditamento
moledor, usando la rejilla
mediana. Conectar el

9
RECETAS
Salchicha italiana
dulce
Para preparar salchicha
italiana picante, agregue 1–2
cucharaditas de hojuelas de
pimiento rojo a la mezcla.
Rinde aproximadamente 3 libras
(1.35 kg) de salchicha, o 15–16
salchichitas.
3 libras (1.35 kg) de pierna
de cerdo, en cubos
2 dientes de ajo,
finamente picados
2 cucharada de semillas
de hinojo tostadas
3 cucharadas de perejil
fresco, picado
2¼ cucharaditas de sal
kosher
1 cucharadita de páprika
1 cucharadita de pimienta
negra recién molida
2 cucharadas (30 ml) de
vino blanco seco
1. Colocar los ingredientes en
un tazón de acero inoxidable;
revolver bien. Cubrir con
papel film/plástico y refrigerar
durante una noche.
2. Ensamblar el aditamento
moledor, usando la rejilla
mediana. Conectar el
aditamento moledor a la
batidora de pie. Encender la
batidora al nivel 3 y moler los
ingredientes.
3. Formar hamburguesitas,
usar desmenuzado o hacer
salchichitas.
Información nutricional por porción de 4
onzas (115 g):
Calorías 217 (45% de grasa)
Carbohidratos 1g • Proteínas 28g
Grasa 11g • Grasa saturada 4g
Colesterol 97mg • Sodio 388mg
Calcio 18mg • Fibra 0g
Chorizo
¿Quién hubiera pensado que
fuese tan fácil hacer sabroso
chorizo en casa?
Rinde aproximadamente 3 libras
(1.35 kg)
3 libras (1.35 kg) de paleta
de cerdo, en cubos
3 dientes de ajo,
finamente picados
2 cucharadas de chile
ancho en polvo
1 cucharada de páprika
1 cucharada de sal
kosher
2 cucharaditas de comino
en polvo
1 cucharadita de orégano
seco
2 cucharadas (30 ml) de
vinagre de sidra de
manzana
½ cucharadita de pimienta
negra recién molida
¼ cucharadita de pimienta
de Cayena
1. Colocar los ingredientes en
un tazón de acero inoxidable;
revolver bien. Cubrir con
papel film/plástico y refrigerar
durante una noche.
2. Ensamblar el aditamento
moledor, usando la rejilla
mediana. Conectar el
aditamento moledor a la
batidora de pie. Encender la

8
Consejos y
sugerencias
El aditamento moledor/embutidor
es perfecto para preparar una
variedad de salchichas caseras,
patés, picadillos y purés. Moler
su propia carne le permite elegir
los ingredientes, controlando
el tipo de carne, la cantidad de
grasa, la cantidad de sal y las
especias en las recetas finales.
Para moler/picar:
• Refrigere la carne antes de
molerla/picarla. Si la carne se
entibia, refrigérela antes de
molerla/picarla. Para resultados
óptimos, mantenga la carne a
una temperatura inferior a 45°F
(7°C).
• Corte la carne en cubos de 1–2
pulgadas (1.5–2.5 cm), quitando
la piel pero no la grasa.
• Los cortes más baratos y
grasosos son perfectos para
moler/picar. La grasa da
sabor a la carne molida y a
las salchichas, y las mantiene
jugosas.
• Rejilla gruesa – úsela para
conseguir una textura gruesa,
por ej. para moler/picar res
para hacer chile o ingredientes
para hacer picadillos y salsas.
• Rejilla mediana – úsela para
conseguir una textura mediana,
por ej. para moler/picar
carne para hacer salchichas,
albóndigas o pan de carne.
• Cerciórese de refrigerar
la carne molida/picada
inmediatamente. Cocine o
congele la carne dentro de 1–2
días.
• Cuando use la moledora para
rallar pan, cerciórese de usar
pan seco o tostado.
• Después de moler/picar carne
o rellenar salchichas, procese
una rebanada de pan; esto
limpiará el mecanismo interno y
el embudo.
Para hacer salchichas:
• Remoje las tripas en agua por
30–60 minutos para suavizarlas,
y luego enjuáguelas en agua
tibia para eliminar el exceso de
sal.
• Cerciórese de llenar toda la
tripa, y luego haga agujeros
todo a lo largo antes de torcer
la tripa para hacer ristras.
• Una tripa de cerdo de 2 pies
(60 cm) tiene capacidad para 1
libra (455 g) de carne.
• Si no encuentra tripa,
visite su carnicería local o
busque en Internet, en sitios
especializados.
• Pruebe la mezcla antes de
rellenar la tripa, cocinando una
pequeña cantidad en un sartén.