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RECIPES
Country Breakfast Sausage
Makes 4 pounds sausage
Pork is paired with turkey to make this breakfast favorite a little lighter.
• 2 pounds boneless, skinless turkey thighs
• 2 pounds boneless pork butt
• 1 tablespoon browning sauce, such as Gravy Master™
• 1 teaspoon kosher salt
•
½
tablespoons rubbed sage
• 2 teaspoons freshly ground black pepper
• 1 teaspoon crushed red pepper, optional
Remove any visible gristle from meat. Cut turkey and pork into 1-inch cubes.
Place meats in a large bowl and add the remaining ingredients. Stir well to
combine. Cover and refrigerate for at least 8 and up to 24 hours.
Assemble appliance with the medium cutting plate. Grind meat, mixing turkey and
pork evenly while grinding. Assemble unit for sausage making (follow “To make
sausages” instructions). Ground sausage may be stuffed into prepared casings or
formed into patties. Fresh sausage should be cooked within 24 hours or double
wrapped and frozen. Cook thoroughly before serving-internal temperature should
register 170 F when tested with an instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 225 (45% from fat)·carb. 0g·pro. 30g·fat 11g·sat. fat 4g
·chol. 94mg·sod. 173mg·calc. 14mg·fiber 0g
