Kenwood MG510 Meat Grinder

Bought this for my Mum for Christmas as she is getting older now and was struggling with her older meat grinder. Most can be very noisy to use, but this one is so much quieter than many others, Mum is so very pleased with this grinder is so many way, it's been easier for her to use, not too heavy, very stable/sturdy on the kitchen worktop whilst making her sausages, very compact for ease of storage. Highly recommend this product, little pricey compared to some, but certainly makes up for in quality, functionability, ease of use, cleaning and storage. Highly recommend this model and brand.

Estoy muy contenta con la compra de este producto. Muy recomendable

Perfect, powerful and lush. I bought another grinder before with different brand. If i want to compare, it is impossible. This one is perfect.

Bad machine

Delivery was ahead of schedule by UPS and was in perfect condition. I would note however that it was delivered in the display box without exterior packaging. Whilst I have given the machine a five star rating which it deserves it has a very poor instruction leaflet. You would have thought a company like Kenwood could do better than this. My primary reason for the purchase was to produce my own sausages and the level of information on this in the instruction book is very poor. Below are some tips that I can share on its use for producing sausages. 1. First ensure you have the right tools to clean it afterwards otherwise it is a nightmare as you cant put the parts in the dishwasher. I use a bottle brush, a test tube brush and a nail brush with these I can clean the whole thing in about 10 minutes. I dry the metal parts with paper towel then put them on top of the oven to ensure they are completely dry then spray with vegetable oil and store in a plastic bag. 2. Before using assemble the grinder attachment and put it in the freezer (not the motor) for an hour or two. The grinder can get hot and this discolours the meat. If it starts off very cold this does not happen. 3. Chop your meat beforehand and put it in the freezer until the temperature is just above freezing. Separate the fat and cut into very small pieces. It is very important that the fat is very cold almost freezing. 4. Grind your meat, add your seasonings then return to the freezer for half an hour so that again it is cold.(not frozen) 5. I prefer the English "banger" style sausages so I use a 32mm cassein casing from Tongmaster on Amazon, these fit the largest stuffing nozzle. 6. The small cutting screen struggles with pork. Would not recommend using it. 7. Assemble the sausage attachment and load with casing and put your ground meat into the hopper. It is useful if you can get someone to keep pushing the meat down in the hopper as I find it is a two handed job to control the stuffing process. 8. If you prefer "chipolata" style sausages I made some without using casings just lightly coating in flour as they were extruded. 9. You get some meat left in the nozzle when the screw drive is empty, I put some breadcrumbs in at the end so that the remaining meat is forced through. 10. I have found that the sausages are best left in the fridge for 24 hours before cooking or freezing as the taste from the seasonings seems to develop better. So far I have used turkey, beef, pork and chicken all with success. The grinder can be a little noisy when it is under a load (sounds like a vacuum cleaner), pork seems to be the worst.