1. Preheat oven to 350°F (175°C).
2. Follow the directions in the How to Grind section to grind the bread
and the beef separately.
3.Combine eggs and milk then stir in bread crumbs, onion, parsley, salt,
pepper and sage. Add beef and mix well.
4.Pat mixture into an 8x4x2 inch (20 x 10 x 5 cm) loaf pan. Bake for
1-1/4 hours. Spoon off excess fat.
5.Combine catsup, brown sugar, and mustard; spread over meat. Bake
an additional 10-15 minutes.
Yield - 6 servings.
Old-Fashioned Sausage
2-4 tbsp. (30 – 60 ml)
salt
1-1/2-2 tbsp. (28 – 30 ml)
freshly ground pepper
1-2 tbsp. (15 – 30 ml)
sage
2-3 tsp. (10 – 15 ml)
thyme
Sausage casings
(enough for 10 pounds of sausage).
3/4-1 tsp. ( 4 – 5 ml)
crushed red pepper
1/8-1/4 tsp. (.5 – 1.5 ml)
finely ground red pepper
10 lbs. (4.5 kg)
fresh pork (cubed with 20-25% fat)
1.Cut pork to fit the Feed Tube.
2.Mix thoroughly with spices.
3.Grind with the medium or coarse Grinding Dies following the directions
in the How to Grind section.
4.Follow the directions in the How to Make Sausage section, twisting into
links of desired lengths.
Italian Sausage
2
cloves garlic, minced
2 tsp. (10 ml)
fennel seeds
1 tbsp. (15 ml)
salt
1/2 tsp. (3 ml)
fresh ground pepper
1 tsp. (5 ml)
finely chopped or crushed red chili
peppers
2 lbs. (900 g)
lean pork
1 lb. (450 g)
fat pork
1.Crush garlic cloves and fennel seeds and blend with salt and ground
pepper.
2.Add to meat along with red pepper and mix thoroughly.
3.Follow the directions in the How to Grind section to grind the pork and
fat.
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