Filter
Top Products
8
Classic Meat Grinder
Recipes
Classic Italian Sausage
Servings: Makes 4 lbs of sausage or 16, 4 oz patties
Ingredients:
4 lbs pork butt, cubed
3 tbsp fennel seeds, whole
2 tbsp kosher salt
2 tsp black pepper
1 tbsp crushed red pepper flakes
1
/2 cup cold water
Method:
1. Combine all of the ingredients in a bowl and mix well.
2. Use the coarse grinding plate and follow operating
instructions on page 4.
3. When you are finished grinding, remove the grinding plate
and attach the large sausage stuffer to the meat grinder
following the assembly instructions on page 4.
4. Feed the mixture into the prepared casings (see page 5-6).
If making patties, take the ground meat and shape into
4 oz patties or larger.
Cajun Style Chicken Sausage with Monterey Jack Cheese
Ingredients:
2 lbs chicken breast cut into 1” cubes
2 lbs chicken thighs cut into 1” cubes
1
/2 lb Monterey Jack cheese cut into small cubes
1 tsp fresh garlic, finely minced
1 tbsp kosher salt
1 tsp black pepper
2 tbsp prepared Cajun spice mixture or from the recipe below
Prepared sausage casings
Cajun Spice Mixture:
1 tbsp kosher salt
1 tbsp granulated garlic
1 tbsp dried oregano, finely ground
1 tbsp dried thyme
1 tsp black pepper
1
/2 tsp white pepper
1 tsp cayenne pepper (more if desired)
1 tbsp Paprika
Pr
ocedur
e for Cajun Spice Mixture:
1. Combine the ingredients.
2. Mix well and store in a covered container.
Continued on the next page.