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making sausages (follow "To Make Sausages" instructions on page 

5). Ground sausage 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 160°F when tested with an 

instant-read thermometer. Venison sausage may also be smoked in 

a homestyle smoker. Use wood flavor of your choice – suggestions 

would include hickory or mesquite. Recommended smoking  

temperature is 175° to 200°F, and smoking time should be 4 to 6 

hours. Cook or smoke sausage thoroughly before serving  

– internal temperature should register 160°F when tested with  
an instant-read thermometer.

Nutritional information per suggested 4 oz. serving: 

Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g 

chol. 97mg • sod. 431mg • calc. 14mg • fiber 0g 

Country breakfast Sausage

Pork is paired with turkey to make this breakfast favorite a little 

lighter.
Makes 4 pounds sausage

pounds boneless, skinless turkey thighs

pounds boneless pork butt

1  

tablespoon browning sauce, such as Gravy Master

®

teaspoon kosher salt

1

1

/

2

 

tablespoons rubbed sage

teaspoons freshly ground black pepper

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 and up to 24 hours.  
Assemble meat grinder with the medium cutting plate. Grind meat, 

mixing turkey and pork evenly while grinding. Assemble unit for  

sausage making (follow “To make sausages” instructions on page 5). 

Ground sausage 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 suggested 4oz. serving: 

Calories 225 (45% from fat) • carb. 0g • pro. 30g• fat 11g • sat. fat 4g 

chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g

Содержание PRO MG855

Страница 1: ...Professional MEAT GRINDER For your safety and continued enjoyment of this product always read the instruction book carefully before using mg855 MEAT GRINDER...

Страница 2: ...to reduce the risk of personal injury and or damage to the meat grinder 9 Do not use outdoors or use for other than intended use 10 Warning The cutting blade is sharp handle with care both when using...

Страница 3: ...s unplug the unit from the electrical outlet Not doing so could create a risk of fire especially if the appliance touches the walls of the garage or the door touches the unit as it closes FOR HOUSEHOL...

Страница 4: ...arge die cast hopper on the grinder feeder head 8 Use the food pusher to gently feed food one piece at a time Do not force the food into the grinder feeder head HOW TO USE 1 Before first use wash all...

Страница 5: ...the grinder tube slowing down grinding and straining the motor If this happens you should stop the meat grinder wash parts in hot water and reassemble When possible alternate bread with meat This help...

Страница 6: ...feeder head Use spanner to secure screw ring MEAT GRINDER 6 Place large die cast hopper onto grinder feeder head 7 Turn unit on 8 Using pusher slowly feed meat cubes NOTE Meats can be seasoned before...

Страница 7: ...he end of the 2 casing overhang 14 Continue step 13 until all the meat has been used or the casing is approximately 2 from being completely full 15 Turn unit off Remove the end of the casing from the...

Страница 8: ...4 pounds of sausage 4 pounds pork butt 6 garlic cloves peeled and minced 1 4 cup Italian parsley leaves packed 11 2 tablespoons fennel seeds crushed 1 2 tablespoon oregano 2 teaspoons kosher salt 2 te...

Страница 9: ...ate Grind chicken mixture with the medium cutting plate of the meat grinder Assemble unit for sausage making follow To make sausages instructions on page 5 Sausage may be stuffed into prepared casings...

Страница 10: ...ister 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 andoui...

Страница 11: ...favorite a little lighter Makes 4 pounds sausage 2 pounds boneless skinless turkey thighs 2 pounds boneless pork butt 1 tablespoon browning sauce such as Gravy Master 1 teaspoon kosher salt 11 2 tabl...

Страница 12: ...rvice marks of third parties used herein are the property of their respective owners 2011 Waring Consumer Products 150 Milford Rd East Windsor NJ 08520 www waringpro com Printed in China MG855 IB 11WR...

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