5
English
3 pounds (1.5 kg) pork
shoulder cut into
1-inch (2.5-cm) strips
1
⁄
4
cup (60 g) minced
onion
4 teaspoons (20 g) sage
1
⁄
2
teaspoon (3 g) savory
4 teaspoons (20 g) salt
1 teaspoon (5 g) pepper
1
⁄
3
cup (80 g) chopped
parsley
1
⁄
2
teaspoon (3 g) chervil
1
⁄
3
teaspoon (2 g)
marjoram
Dash allspice
2 tablespoons (30 ml)
water
1 egg, beaten
1 tablespoon (15 g)
shortening
Natural or synthetic
casings
Place pork on metal baking sheet and freeze 20 minutes.
Combine onion, sage, savory, salt, pepper, parsley, chervil,
marjoram, and allspice. Sprinkle mixture over pork.
Assemble and attach Food Grinder using coarse grinding
plate. Turn to Speed 4 and grind pork into bowl. Add
water and egg. Attach bowl and flat beater. Turn to Stir
Speed and mix 1 minute.
Remove knife and coarse grinding plate from Food
Grinder. Assemble and attach Sausage Stuffer. Grease
Stuffer with shortening and slide casing on tightly.
Tie off end of casing. Turn to Speed 4 and stuff pork
mixture into casings. Twist sausage into smaller links and
refrigerate or freeze until ready to use.
Yield: 3 pounds (1.5 kg) sausage.
Mild Breakfast Sausage
Sausage Stuffer Attachment
To form Smaller Links
To form smaller links, lay the entire length
of sausage on a flat surface and twist filled
casing several times at regular intervals. Fresh
sausage may be stored 1 to 2 days in the
refrigerator or up to 1 month in the freezer.
To Clean Sausage Stuffer Attachment
First completely disassemble sausage
stuffer attachment.
The following parts are dishwasher safe:
• Retainer bar
• Sausage Stuffer tubes
• Grinder body
• Grinder worm
• Ring
• Combination food pusher/wrench
