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Kenwood KAX950ME Food Mincer Attachment at Amazon for £36.99
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Kenwood KAX950ME Food Mincer Attachment at Amazon for £36.99

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Posted 26th Jan

This deal is expired. Here are some options that might interest you:

These are usually over £50 and have been for some time. It is a little niche, but hope it helps someone! You could save 74p and buy a ‘used/like new’ one,but...
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23 Comments
Best price, just bought it thank you!
Me too :). Glad it helped!
Has anyone used these with a nozzle for sausages?
We have been wanting this for a while, could not resist thanks
Edited by: "wayne1482" 26th Jan
Brill price. Got one myself. Wasnt going to spend 60 or so! Thanks
I know, been in my saved trolley list for an age!
deleted50493126/01/2020 09:22

Has anyone used these with a nozzle for sausages?


Have a look at some of the reviews, it seems many have and got great results. One of reasons I was looking to get one, so I hope so!
Heat added, just got a Kmix, been looking to get a few of the attachments for it, just need the pasta makers to come down to a decent price!
I got one a while back on a double discount deal from Kenwood but still no where as good as this. Great find. I am so jealous. Definitely adding heat.
deleted50493126/01/2020 09:22

Has anyone used these with a nozzle for sausages?


Yes, it takes plenty of practice and patience.... and an hour on You Tube for tips!
This would seem to be a good price for this part, however I've been using this for 6 years and it's great. It comes with this attachment already, and the sausage ones... It looks very similar:

amazon.co.uk/gp/…0G/
Fantastic price ! Just bought, thank you! Just as a warning to anyone reading, don’t put this in the dish washer, that’s how I wrecked my last one.
these are good, they come oiled & in greaseproof paper.
Wash by hand, NOT THE DISHWASHER (or it will cause pitting,...good for germs not for you)

The work is in the dicing prep, which we do in lipped plastic measuring bowls to assist with the COLD meat pour.
Bowl(S) because you mix in relation to temperature & you want to keep the fridge on the coldest setting possible, (you learn why)& not have it all out at once, ...you may do several grinds.
You may choose to use ice cubes.You may wish to see your butcher to buy fat for sausage making.

Definitely you will need a set of "dope scales" to measure PRECISELY your pink powder(s) to the 'nth of a degree / gramme
Likely you will need to rest the meat & re-chill between processes & mixes.
Likely you will need to learn about stringent food area prep & buy a few more chopping boards of decent quality (wholesalers like bookers).

If you are sensible you will READ a proper book on sausage making & curing foods
If you are really sensible having read all the material you will use a decent sausage recipe calculator for EU standards & the like...
this link is good, & links to a good uk forum localfoodheroes.co.uk/?p=…ors

Best uk site (for years) forum.sausagemaking.org/ind…a7a ..plenty of material for those starting & tutelage for those who have bothered to read & need help in practise.

The stuffer on this is a beginners foray into meat TBH but it is fine if you have a heavier duty kenwood. ..the meat tray is too small (for bigger batches, & a batch is multiple kilo's to get the hang of things!

Sausagemaking is a 2 person job, seriously! ..until you have all the skills & bigger kit ..but as two people the payout is better & faster processing.
thermomonkey26/01/2020 10:16

This would seem to be a good price for this part, however I've been using …This would seem to be a good price for this part, however I've been using this for 6 years and it's great. It comes with this attachment already, and the sausage ones... It looks very similar:https://www.amazon.co.uk/gp/aw/d/B0063CF80G/


Thanks. I guess if you have a Kmix already... Anyway, with six years’ experience, do you have a best sausage mix recipe please?
deleted50493126/01/2020 09:22

Has anyone used these with a nozzle for sausages?


Yes, with proper ntural casings, sheep is best imho, synthetic is just that, & it needs prep itself by a good soak & sorting, unless you pay to have it "pre tubed" in which case it is simpler & faster, but they all need rinsing & softening "pre-work"
Mr_Gus, with your experience of using this attachment for preparing ingredients for sausage making, can you offer any advice on simply mincing meat for mince based dishes such as ragu, cottage pie, etc? I bought this attachment some time back and tried making my own mince a few times but was not pleased with the amount of fuss and the end results. I experienced a lot of clogging and the mince coming out wasn't satisfactory in terms of texture.
Sausage recipes?
yes. use the website smoking forums for best mincing practise (it's not merely foodsmoking).

Clogging factors account for numerous things (like a non chilled mincer) & you have to know ALL the variables before you start in order to carry through the process without multiple washing, re-tries with increasingly warm materials.
CHILL EVERYTHING, diced meat, ice cubes at the ready, mincing machine, DIES, & maybe 2 grinds are necessary in which case likely another chill session, in which case advice as to whether to bag the mincer attachment & chill it or wash then chill etc should be taken note of...numerous variables not well suited for here, ..on the website you have butchers, & homesteaders & beginners so there is a lot to be dodged by reading up properly.
The kenwood is tiny for the funnel & pusher which is somewhat of a toy but do-able, however bigger = better = faster =less warm up & germs. (another reason for "super chilling" ..grinders friction HEATS up everything, ..your hands want to be stupidly cold too (a bit like mixing dough) ..shortcuts = trouble.

I started this way & still have my kenwood attachment, ...bacon is my favourite, & ikea clipseal bags are superb for teaching a kid & yourself how to make it! ..slicing it is another matter, buy your bacon meat from a local butcher & make a deal with him to slice it for you, ...paying a bit to have it done properly is the key unless you want to buy a PROPER italian deli slicer & have a spare room for it, ..they also require a 10 minute pre-clean & after clean so they are time consuming but the product is worth it, as you do it in batch then freeze it in vac seal bags. ..& you slice it "Proper" none of the industrial slivers.
Bacon is easy to start with to understand the weighing process for pink powder (advised to stick to) thus the need for dope scales.

Mincing is an art, not to be taken lightly because you've found it can easily go wrong
Wheels is a mod there, it is his sausage calculator which many folks use because it is super easy to understand & comply with (when you make stuff you keep records of what you used & how much, in case you find flavour nirvana as well as safety)...these steps differ to a basic recipe.

We have a heavy duty kenwood so it has better gearing to deal with meat & ice & more downward weight / stability.
PREP is the key, this is why we have multiple fridges, freezers, knives (cheapo's) & big thick commercial chopping boards & a 30 kg Berkel meat slicer. (blade is different for cheese).

For meat making you need a proper info source as reference rather than tempting you to read a thread here that disappears, because there can be a lot to wrap your head around that you check & re-check once you step through the home meat making door.

Good luck.
Does it work with the KMX60GBK model? I can't seem to find any info on the page. I may have missed it
Been using for mincing lamb, even with the small hole comes out nicely with no blocks. I tend to use very lean lamb leg with some fat added during mincing process. My meat is chilled and cut into small size
I’m using mine with a Kenwood Chef but using an adapter that you can buy
GaiusB26/01/2020 11:01

Thanks. I guess if you have a Kmix already... Anyway, with six years’ e …Thanks. I guess if you have a Kmix already... Anyway, with six years’ experience, do you have a best sausage mix recipe please?


Well.... I haven't got round to making any yet!! No idea why, as I love sausages and hate all the stuff they put in them in the supermarkets. And a lot of butchers add flour and sugar now a days.
Thanks Mr_Gus for addressing some of my 'mincing issues' in your post. I did experiment with double mincing. I can see the importance of chilling down and of cutting the meat down to small cubes before starting. Do I take it that I could even consider chilling the meat to a semi-frozen state to ensure it's nice and firm before processing it? I'm less concerned about bacterial control because I'd always be cooking the meat straight after mincing.
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