In the past, people had to go to the butcher to get their meat ground to order. They had two choices; the butcher would grind it or they would have to do it at home. As meat started growing in popularity, butchers started to grind their meat ahead of time. They did this to save time and increase customer volume. At first, people were suspicious; they wanted to see their meat ground up in front of them so they could see exactly what they were getting. As time went on, grinding meat ahead of time started to become standard.
Today, people are starting to realize that pre-ground meat may not be the best idea, and they are using meat grinders at home to make sure that they avoid the chemicals and fillers found in store-bought meat.
A meat grinder is a great addition to any kitchen, but some people hesitate when buying one because they don’t feel like it’ll get enough use. Fortunately, the sky is the limit when it comes to the different foods that you can use in your grinder.
Check out these unique recipes that give you an idea of just how versatile a meat grinder can be:
SPICY CHICKEN & HAM SPREAD
Most people don’t think of leftovers when they consider what their meat grinder can be used for, but with this recipe, you can use your grinder to spice up ham and chicken leftovers. We love combining these two meats to create an intricate flavor that compliments bread or crackers.
Ingredients
- 1 cup chicken (cooked & chopped)
- 1 cup ham (cooked & chopped)
- 1 tablespoon sweet relish
- 1 tablespoon lemon rind (grated)
- 4 tablespoons salted butter (softened)
- 1 teaspoon nutmeg
- Salt, pepper and Tabasco for seasoning
Directions
This recipe is simple to make. You start by running your chicken and ham through your meat grinder. After you do this, mix the relish and lemon zest into your chicken and ham. Add the butter, nutmeg, salt, pepper and Tabasco sauce. Mix these ingredients until they are well blended; the mixture should be pretty smooth.
Cover your bowl with plastic wrap, and then put it in your fridge for about 30 minutes. This spread can be served with veggies, on crackers or with a rye bread.
BREAKFAST SAUSAGE
Sausage is an all-time favorite at the breakfast table, and once you try this recipe, you’ll never have to buy breakfast sausage from the store again. Use your meat grinder to create a highly seasoned pork sausage that doesn’t need to be cured or smoked.
Ingredients
- 5 pounds of pork
- 2 tablespoons salt
- 1 ½ teaspoons white pepper
- 1 ½ teaspoons sage (ground)
- 1 teaspoon thyme
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- ½ teaspoon crushed red pepper
- ¼ cup of water
Instructions
Trim your pork to remove excess fat. When it’s nice and trimmed, grind the meat using your finest grinding plate.
After grinding, add all of your seasonings. Mix these together by hand until they are spread evenly throughout the meat. Make patties with the sausage; cook them in a skillet for about seven minutes per side.
CHICKEN CURRY BURGER
Are you tired of regular hamburgers? Try this unique and spicy twist on the classic burger.
- 1 red or yellow onion (diced)
- 1 jalapeno
- 3 cloves of garlic
- 3 pounds of chicken thighs (boneless and skinless)
- 2 tablespoons honey
- 1 tablespoon of crushed red pepper
- 2 teaspoons of curry powder (yellow)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon vegetable oil
Dice your onion and jalapeno peppers; combine them in a mixing bowl. If you like your food spicy, you can keep all the jalapeno seeds in your mixture. Peel you garlic cloves; set them aside for later use.
Use your meat grinder to grind up your chicken thighs. While running your thighs through the grinder, stagger your garlic cloves through the grinder; make sure they get minced in with the ground chicken.
Add the peppers and onions to the ground mix. Add honey, red pepper, curry, salt and black pepper to the meat. Mix the meat until everything is fully incorporated.
Heat a nonstick skillet with your oil on medium heat. Create patties with the meat while the skillet is heating; they should be about six ounces each. Cook your burgers for 6-8 minutes per side; make sure that their internal temperature reaches 165 degrees.
We love these burgers on a bun, or you can crush them up and throw them on top of a salad.
CLASSIC HORSERADISH
Did you know that you can use your meat grinder to make all-natural horseradish? Try this healthy horseradish recipe that can be used to top ham, eggs and anything else that needs a spicy kick.
Ingredients
- 1 cup horseradish (grated)
- ½ cup vinegar
- ¼ teaspoon sea salt or kosher salt
Cut your horseradish so that it fits in your meat grinder. You’re going to want about one cup of ground horseradish for this recipe. Be careful, this stuff is very spicy, so watch your hands and eyes.
Take your grated horseradish and mix it with your vinegar and salt. Pack this into a jar, and then leave it in your fridge overnight. It’s simple to make, and you get fresh and healthy and horseradish with no preservatives or additives.
MASHED POTATOES
This recipe is a secret that many restaurants don’t want you to know about. When you run the potatoes through your meat grinder, it doesn’t mash them up; it cuts them very finely, and this results in a very fluffy and light mash that has little bits of potato in it.
Ingredients
- 2 pounds of potatoes
- ½ teaspoon salt
- ¾ cup heavy cream
- 2 sticks of unsalted butter (sliced into tablespoon sized pieces)
- Black pepper
Put your potatoes in a large saucepan, and make sure to cover them with an inch or two of water. Add your salt to the water; bring it to a boil over high heat. Once your water starts boiling, reduce heat to medium, and let the potatoes simmer for about 45 minutes until they are fork tender. Drain and peel the potatoes, but save half a cup of the cooking water for later.
Cut your potatoes into quarters, and feed them through your meat grinder. You want to use the finest cutting plate you have. While doing this, heat your cream over medium heat until it starts to simmer; set it aside.
Put your ground potatoes back into your large saucepan along with the water that you saved from before; fold in the heavy cream and butter. Add one chunk of butter at a time, and let it melt completely before adding more; it takes about one minute per chunk of butter. Season with salt and pepper.
As you can see, there’s tons of stuff that you can do with your meat grinder. They are tough machines that can handle all different types of foods, and if you are creative with them, then there’s no limit to how they can help you with your cooking. Don’t get into the mindset that your grinder is only for meat. Your meat grinder is a versatile appliance that can be used for thousands of recipes.
