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33
Sausage
When
you
make
your
own
sausage,
you're
in
control
of
Ihe
ingredients.
These
sausages
have
no
additives
and
less
than
Ihe
usual
amount
of
fat.
1/2
3
1
3/4
1/2
1/8
1/8
3/4
INGREDIENTS
pound
pork
or
beef,
cut
in
1-inch
cubes
and
chilled
ounces
pork
or beef
fat,
cut
in
1-inch
cubes
and
chilled
tablespoon
cold
water
teaspoon
salt
teaspoon
dried
sage
teaspoon
dried
thyme
teaspoon
pepper
Flour
pound,
approximate
yield
Put
all
ingredients
except
flour
in
work
bowl
and
chop
with
metal
blade.
Pulse/chop
to
start,
then
let
machine
run
continuously,
stopping
every
5
seconds
until
desired
texture
is
reached.
Shape
mixture
into
cylinder
2
inches
in
diameter.
Wrap
in
plastic
wrap
or
foil
and
refrigerate
for
3
hours
or
overnight,
Cut
into
1/2
inch
slices
and
cook,
or
wrap
individually
and
freeze.
To
cook,
coat
each
patty
with
flour.
Place
patties
in
cold
skillet
and
cook
over
moderate
heat
until
browned.
Turn
and
cook second
side
over
medium
to
low
heat,
allowing
15
to
20
minutes
total
cooking
time.
Farmhouse
Hash
II
you
don't
have
a kitchen
scale,
measure
in
cups
—
2-1/4
cups
of
tightly
packed
meat
cubes
weigh
about
a
pound.
INGREDIENTS
4
tablespoons
unsalted
butter
1
small
onion,
peeled
and
halved
1/2
pound
leltover
meat,
cut
In
1
-inch
pieces
1/2
pound
cooked
potatoes,
cut
in
-inch
pieces
Salt
and
freshly
ground
pepper
1/4
cup
beef or
chicken
stock
3
servings
Melt
half
the
butter
in
a heavy
skillet.
Use
metal
blade
to
pulse/chop
onion
until
it
is
finely
chopped,
8
to
10
pulses.
Saute
onion
in
skillet
until
soft
but
not
brown,
about
5
minutes.
Reserve.
Use
metal
blade
to
process
beef
until
coarsely
chopped.
Add
potatoes,
salt,
pepper
and
sauteed
onions
and
pulse
only
until
potatoes
are
coarsely
chopped.
Heat
remaining
butter
in
skillet
over
medium
heat.
Add
hash,
pour
stock
over
all
and
pat
down
gently
with
spatula.
Cook
over
low
heat
for
20
to
25
minutes,
turning
mixture
over
with
spatula
as
crust
forms
on
bottom.
Transfer
to
warm
serving
plate.