5
SAUSAGE PATTIES
Shape it into patties. Take a baking sheet, use a piece of parchment or wax
paper, put the patties in one layer on the baking sheet and freeze. When they
are frozen through, you can remove them from the baking sheet and package for
storage.
5 Pounds ground pork
1 1/2 Teaspoon salt
1 Tablespoon garlic salt
3/4 Teaspoon ground black pepper
2 Tablespoons paprika
1/4 Cup vegetable oil
3/4 Teaspoon anise seed
3/4 Teaspoon fennel seed
1 1/2 Teaspoon red pepper flakes
Put the ground pork into a large bowl, season with salt, garlic salt, black pepper
and paprika. In a blender or food process, blend together the oil, anise seed,
fennel seed and red pepper flakes. Mix everything into the ground pork until well
blended. Refrigerate for 24 hours to let all the flavors blend. Fry some up and
taste, adjust your spices to taste.
LEFT-OVER POT ROAST CASSEROLE
Run pot roast leftovers through your grinder with the large hole disk. Quarter an
onion and run it through the grinder as well.
Take a well greased casserole dish, put a layer of thinly sliced potatoes and a
layer of the ground roast, another layer of potatoes and a layer of roast. Finish
with a layer of potatoes.
You might want to add a layer of tomatoes, some thinly sliced green peppers,
a little cheese of your choosing, possibly some seasonings or salsa, or green
chilies.
Bake at 350°F until the potatoes are done.
