Meat grinders aren't just for meat. These versatile kitchen tools can be used for chopping all kinds of vegetables and fresh or dried fruits. You can make bread crumbs from dried bread, chop herbs, crack grains for cereal and even make nut butters and flour. Fine blades chop apples for applesauce and can also cut fresh lettuce and other greens into baby food. Two-day-old wheat sprouts can be ground for making the biblical Essene bread.

The first feed screw-type meat grinder was designed and built in 1897. Hand-cranked meat grinders come in two basic types. One, often called a food chopper, has the cutter blade on the outside of the grinder body. The cutter is held in place with a wing nut. Four cutters are available for this type: coarse, medium, fine and nut butter (or pulverizer). One kind of food chopper has a body that swings apart for easy cleaning and a drip catcher to channel all juices back into the ground product. The auger pushes the food past a perforated plate to the cutter.

The second type of meat grinder has the blade or knife fitting inside the grinder body. It is held in place with a ring that screws to the body. The adjustments for grinding quality are made by different perforated plates which fit between the knife and the retaining ring. The plates are labeled fine, medium and coarse, depending on the number of holes in the plates. Other plates are labeled by the size of the holes-generally 1/8-, 3/16-, 1/4-, 3/8-, 1/2- and 3/4- inch holes. Sausage stuffing attachments are available for this style.

Both types of meat grinders come with a clamp or a tabletop mounting. Smaller units are designed with suction cups on the feet, but the larger units are designed to bolt to a table or workbench (and need to be!).

Both styles come in various sizes which relate to how much food can be processed per minute. Smaller units (called by various manufacturers either #1, #10 [or #12], #71 or #323) have a hopper opening of 3" x 4" and a body diameter of just under three inches. These can process two to three pounds of meat per minute. Medium units (#2, #22, #72 or #333) have a hopper size of 4" x 5" and a body diameter of just over three inches. These process four pounds per minute. Large grinders (#3 or #32) can do up to five pounds per minute, and have a hopper opening of 4" x 5" and a body diameter of nearly four inches. These ratings assume the meat is first cut into small pieces and that "elbow grease" is liberally used. One company warns that large pieces of meat should not be forced into hand-cranked grinders.

Manufacturers recommend that before using a new grinder, it should be washed in warm soapy water. Then, using each blade, a small piece of fat (suet) should be run through the machine followed by a few crackers. It should be washed again and thoroughly dried.

Several companies advertising in COUNTRYSIDE sell these grinders. Prices vary from about $35 to nearly $100 depending on the style and size of the grinder. But no homestead should be without one (or more) of these incredible machines.

Plate uses

1/8" - Hamburger, bologna, franks
1/4" - Hamburger, salami, pepperoni
3/16"- Coarse ground hamburger, breakfast sausage
3/8" - Chili meat, first sausage grind, chorizo (a Spanish pork sausage spiced with garlic, peppers, and juniper berries, smoked and dried)
1/2" - Chili meat, vegetables

Cutter uses

Pulverizer (nut butter): Dried bread, coconut, horseradish, peanuts, nuts (from previously ground hard nuts), baby food, flour (final grind)

Fine: Dried bread, almonds, mint, vegetables (first grind for baby food), meat, flour (first grind)

Medium: Cooked and raw meat, vegetables

Coarse: Vegetables, meat suet, dried or fresh fruits

Making sausage

Keep it clean

As with any food preparation, cleanliness is next to godliness, as they say. Here are some basic rules to keep in mind:

• Scrub all surfaces that will come in contact with the meat with hot water and detergent, and rinse thoroughly. Be especially particular with the cutting board.
• Assemble all of your equipment: grinder, sausage funnel, knives, mixing spoons, and a large pan.
• Pour boiling water over the utensils and grinder. Let them cool before grinding, so the heat does not raise the temperature of the meat, which will encourage bacteria growth.
• Remove any rings and wash your hands thoroughly.

You're ready to grind.

How to prepare your casing

Rinse the casing under cool water-this will remove any salt clinging to it. Place it in a dish of cool water to soak for about half an hour. Then slip the casing over the faucet nozzle and turn on the cold water-slowly at first, then increasing flow. This will rinse off any remaining salt and pinpoint any holes in the casing. (If you do find a hole, just snip off that section.)

Soak the casing once more in a bowl of water and add a tablespoon of vinegar which will soften the casing and also turn it transparent, which is a little more appetizing to most people.

The following sausage recipes are excerpted from Charles G. Reavis' Home Sausage Making. (Available from the Countryside Bookstore.)

Venison Sausage

5 feet medium (2" diameter) hog casings
5 pounds cubed, pre-frozen venison *
3 pounds lean pre-frozen pork*
2 pounds pork fat, cubed*
5 tablespoons salt
1 teaspoon thyme
2 teaspoons sugar
1 tablespoon finely ground black pepper
2 teaspoons garlic, finely minced
1 tablespoon paprika
1 teaspoon cayenne red pepper
1 cup brandy**
1/2 teaspoon ascorbic acid***
1 teaspoon Prague Powder

Marinade:
1/2 cup red wine vinegar
1/2 cup red wine**
2 teaspoons salt
1 small onion, sliced
1/2 cup thinly sliced carrot
1 clove garlic, finely minced
1 bay leaf
1/4 cup chopped heart of celery
1 tablespoon whole black peppercorns

After the pre-frozen venison has thawed, prepare the marinade and pour it over the cubes of meat. Marinate in the refrigerator for 24 hours.

Drain the venison, discard the marinade and grind the meat through the fine disk.

Grind the pork and fat separately through the fine disk and mix with the venison.

Add remaining ingredients and mix thoroughly. Place sausage in the refrigerator overnight.

Prepare the casings.

Stuff the mixture into the casings and tie off into 4" or 5" links.

Hang the sausage to dry for 48 hours.

Cold smoke the sausage (70-90ºF) for 10 hours.

Hang for at least two weeks before sampling.

Rabbit Sausage

3 feet small (1-1/2" diameter) hog or sheep casings
3 pounds rabbit, cubed
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated ginger
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

1. Prepare casings (see above). Mix the remaining ingredients.

Grind the mixture through the small disk and stuff into casings. Twist off into three-inch links. Pan fry in vegetable oil.

If you're feeling a little more adventuresome, here's a recipe for a pepperoni-type (only more pungent) sausage.

Spanish-Style Chorizo

For ten pounds you will need:
8 pounds lean, pre-frozen pork, cubed*
2 pounds pork fat, cubed*
5 tablespoons salt
2 tablespoons finely ground
black pepper
1 tablespoon coarsely crushed
red pepper
2 tablespoons garlic, finely minced
1 teaspoon cumin seed
1 teaspoon crushed oregano
2 tablespoons sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy**
1/2 teaspoon ascorbic acid***
1 teaspoon Prague Powder
6 feet medium (2" diameter) hog casings

Grind the meat and fat separately through the coarse disk and mix together.

2. Sprinkle the remaining ingredients on the meat and mix thoroughly.

3. Cure the sausage in the refrigerator for 24 hours.

4. Prepare the casings.

5. Stuff the casings and tie off into 4 inch links.

6. Hang the sausage to dry for about eight weeks.

*Prepare pork (and venison)by freezing it to -20ºF for six to 12 days, -10ºF for 10 to 20 days, or 5ºF for 20-30 days to assure it's trichinosis free. Never sample uncooked pork or sausage.

** The alcohol is a flavor enhancer and will evaporate. It also contains antibacterial properties. You don't need to use expensive brands, but the cheap stuff won't taste as good either.

*** Ascorbic acid is available from pharmacies-make sure it's labeled U.S.P., meaning it's intended for human consumption.