Wolfgang Puck BISTRO BMSD0010 - Manual (Page 13)

PORK BREAKFAST SAUSAGE PATTIES
This recipe is for use with the optional meat grinder attachment.
INGREDIENTS
1 pound boneless pork butt, or fresh ham, cut into 1" thick strips
1/2 tablespoon salt
1 pinch freshly ground white pepper
1 teaspoon rubbed sage
1/8 teaspoon nutmeg
1/8 teaspoon ground thyme
1 pinch cayenne pepper, optional
METHOD
1. Assemble the meat grinder with the coarse grinding plate attached.
2. With the mixer set on speed 5, grind all of the pork strips into the bowl of the
mixer. To make an even finer sausage, regrind the meat with the finer plate
attached.
3. Add all other ingredients to the ground pork, and attach the paddle to the mixer.
Mix sausage mixture thoroughly.
4. Form the sausage into desired size patties.
5. Brown and cook through. Cooked patties can be frozen for later use.
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SWEDISH MEATBALLS
This recipe is for use with the optional meat grinder attachment.
Makes 24 meatballs
INGREDIENTS
1 pound boneless beef round steak, cut into 1" thick strips
1/2 pound fresh ham, cut into 1" cubes
2 slices bread, cut into 1" cubes
1 medium onion, cut into sixths
3 whole celery ribs, cleaned
1 teaspoon salt
1 teaspoon fresh ground white pepper
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 large eggs, beaten
6 cups beef stock
1/2 cup flour
1/2 cup butter
1 cup sour cream
METHOD
1. Assemble the food grinder to the stand mixer, with the coarse grind plate attached.
2. With the mixer set on speed 5, grind the beef, ham, bread, onion and celery into
the bowl of the stand mixer. Remove the coarse plate and attach the fine grate
plate. Regrind all of the above ingredients on speed 5.
3. Add salt, pepper, nutmeg and allspice to meat mixture. Add eggs and mix well.
Form mixture into 1 1/2-inch balls.
4. Bring beef stock to a boil. Add meatballs to boiling stock and simmer, covered, for
20 minutes. Remove meatballs from stock and place on a platter to keep warm.
5. Increase the heat on the beef stock to high, and reduce the stock to approxi-
mately one cup of liquid.
6. In another large stock pot or chicken fryer, melt the butter. On medium heat add
the flour to the butter. Stir until smooth and dissolved, about 1 minute.
7. Skim the fat from the stock and slowly add the stock to the butter-flour mixture,
stirring constantly to prevent clumps.
8. Bring the gravy mixture to a boil; add the sour cream and meatballs to the sauce.
Garnish with parsley.
SERVING SUGGESTION
You can serve these as an entree over butter noodles or freshly made pasta. Or keep
warm in a crock pot and serve as an appetizer at a party or get together.
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