11
pecan or hickory. Cook thoroughly before serving – internal
temperature should register 160°F when tested with an instant-read
thermometer. The andouille may then be used as is, sliced thinly as an
hors d’oeuvre, or as an ingredient in jambalaya, gumbo or other Cajun
dish. Smoked andouille may be frozen.
Nutritional information per 4-oz. serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g
chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favorite a little lighter.
Makes 4 pounds of sausage
2 pounds boneless, skinless turkey thighs
2 pounds boneless pork butt
1 tablespoon browning sauce, such as Gravy Master
®
1 teaspoon kosher salt
1½ 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 hours and up to 24 hours.
Assemble Waring Pro
®
Meat Grinder with the medium cutting plate.
Grind meat, mixing turkey and pork evenly while grinding. Ground meat
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