Italian Fennel Sausage
Makes 4 pounds sausage
4
pounds pork butt
6
cloves garlic, peeled and minced
1/4
cup Italian parsley leaves, packed
1-1/2 tablespoons fennel seeds, crushed
1/2
tablespoon oregano
2
teaspoons kosher salt
2
teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1 - inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 8 and up to 24 hours for best flavor.
Assemble Waring Pro
™
Meat Grinder with Fine or Medium Cutting
Plate. Grind sausage. Stuff sausage into prepared casings, form into
patties or leave loose as needed. Fresh sausage should be cooked
within 24 hours or double wrapped and frozen. Cook thoroughly before
serving - internal temperature should register 160° F when tested with
an instant read thermometer.
Nutritional information per suggested serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
chol. 73mg • sod.244 • calc. 39mg • fiber 0g
Andouille Sausage
With its distinctly smoky flavor, traditional Andouille sausage is a
staple of Cajun cookery and an important ingredient in jambalayas
and gumbos. The unsmoked version is made in smaller links and is
known as Andouillette.
Makes 3 pounds
3
pounds boneless pork butt (may substitute half turkey for a
lighter sausage)
4 - 6
large cloves garlic, peeled and minced
1
teaspoon browning sauce such as Gravy Master
™
8
RECIPES
Chicken, Feta & Spinach Sausage
Makes 5 pounds sausage
3
pounds boneless, skinless chicken thighs
1
pound boneless, skinless chicken breast
8
ounces crumbled feta cheese
4
cloves garlic, peeled and minced
1
tablespoon oregano
2
teaspoons basil
1
teaspoon chopped lemon zest
2
teaspoons kosher salt
1
teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4
ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the
chicken, cut into 1 - inch cubes. Place chicken in a large bowl. Add feta
cheese, garlic, oregano, basil, lemon zest, salt, pepper, and pepper
flakes to chicken. Stir to combine. Mixture can be ground immediately,
or covered and refrigerated for up to 24 hours for a more intense flavor.
Just before grinding, stir shredded spinach into chicken mixture.
Assemble Waring Pro
™
Meat Grinder with the Medium Cutting Plate.
Grind chicken mixture with the medium cutting plate of the Waring Pro
™
Meat Grinder. Sausage may be stuffed into prepared casings or shaped
into patties for cooking. 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 suggested serving:
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat
4g chol 94mg • sod. 341mg • calc. 81mg • fiber 0g
7