Waring MG800 - Manual (Page 11)

10
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast 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
1½ tablespoons rubbed sage
2 teaspoons freshly ground black pepper
1 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 Waring Pro™ Professional 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 6). 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 serv-
ing - internal temperature should register 170°F when tested with an
instant read thermometer.
Nutritional information per 4 oz. serving:
Calories 225 (45% from fat) • carb. 0g • pro. 30g • fat 11g • sat. fat 4g
• chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g
Spicy Venison Sausage
Adding some pork butt makes the sausage a little moister. You may
use all venison if you wish.
Makes 4 pounds
3 pounds venison
1 pound pork butt
1
garlic cloves, peeled and minced