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Assemble Waring Pro™ Professional Meat Grinder with the medium
cutting plate. Grind chicken mixture with the medium cutting plate.
Assemble unit for sausage making (follow “To make sausages” instruc-
tions on page 6). Sausage may be stuffed into prepared casings or
shaped into patties for cooking. 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 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g
• chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g
Italian Fennel Sausage
Makes 4 pounds sausage
4 pounds pork butt
6 garlic cloves, peeled and minced
¼ cup Italian parsley leaves, packed
1½ tablespoons fennel seeds, crushed
½ tablespoon oregano
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 8 and up to 24 hours for best flavor.
Assemble Waring Pro™ Professional Meat Grinder with fine or medium
cutting plate. Grind meats. Assemble unit for sausage making (follow
“To make sausages” instructions on page 6). Stuff sausage into pre-
pared casings, form into patties or leave loose as needed. Fresh sau-
sage 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.
Nutritional information per 4 oz. serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
• chol. 73mg • sod.244 • calc. 39mg • fiber 0g