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RECIPES
Be Creative!
Shrimp Sausage
Serve this unusual sausage with a fresh mixed green salad and crispy French Brad for
a wonderful light lunch.
Up to 2 lbs raw peeled and deveined shrimp
(Can also use fillet of skinless salmon, tuna, red snapper or any seafood)
1 tbsp fennel seed
Per lb of shrimp or fish
1 tsp lemon juice
1 tsp crushed red peppers, or to taste
1 tbsp soy sauce (can also use 1 tsp salt in place of soy sauce)
1 tsp fresh or dried dill (can also use basil, cilantro, or your favorite spice)
Cut shrimp or fish into ½” chunks. Add shrimp and remaining ingredients to the
mixing bin and mix until thoroughly blended. Extrude the mixture into the casings
and twist off into three-inch links. Refrigerate and use within three days, or freeze,
dry, or smoke.
Vegetable Sausage
A sausage for you or your vegetarian friends that is certain to please even the most
discriminating palette.
1 lb finely chopped assorted steamed or sautéed vegetables (broccoli,
cauliflower, ect.)
1 lb cooked rice (combine wild, white, and yellow)
1 tsp salt, or to taste
1 tsp your choice assorted seasonings.
1 tbsp fennel seed
1 tsp crushed red pepper
Add vegetables, rice, and seasonings to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze, dry, or smoke.
German Bratwurst
1 ½ lb finely ground pork
½ lb finely ground beef
¼ tsp ground allspice
1 tbsp caraway seeds
1 tsp white pepper
1 tsp salt
1/3 cup cold water
Add meat and remaining ingredients to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze, dry, or smoke. Sauerkraut is great
with German Bratwurst!