Instructions: I use minced meat quite a lot at home usually to make meatballs or burgers. I buy a piece of meat suitable for mincing (ask your butcher and hell advise you) then either mince it myself or just whack it through the Magimix. The nice thing about mincing your own meat is that you know what is in it which is reassuring when it comes to cooking it rare medium or welldone. An alternative is to choose a piece of meat and ask your butcher to mince it for you in front of you. Dont be put off by the fat on the meat all kinds of mince especially sausages need a good amount of fat to baste the meat naturally during cooking and most of it cooks out anyway (hence the pool of fat when cooking sausages).

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