Recipes – Elite Products HA-3433A User Manual
Page 5
RECIPES
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Recipes courtesy of
SWEET ITALIAN SAUSAGE WITH WILD FENNEL
This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds,
which can be collected in the fall all over California, where it grows, weed-like, along
roads and highways. But commercial fennel seeds, or even anise seeds, will do just
as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this
sausage (pre-cooked) to your favorite meat-based pasta sauce.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground black pepper: 1/4 tablespoon
• Wild fennel seeds: 1/4 tablespoon
• Chopped parsley: 1/2 tablespoon
BREAKFAST SAUSAGE
The rubbed sage and savory are what give this sausage its wonderful breakfasty
flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper
adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make
patties.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Rubbed sage: 1/2 teaspoon
• Rubbed summer savory: 1/3 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground marjoram: 2/3 teaspoon
• Ground black pepper: 1/3 teaspoon
ALSATIAN CHRISTMAS SAUSAGE
This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although
you will find it so delicious you will be sneaking packages of it out of the freezer for
ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk
for patties.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground ginger: 1/16 teaspoon
• Sugar: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Ground black pepper: 1/4 teaspoon
• Ground nutmeg: 1/16 teaspoon
SWEET SPANISH SAUSAGE WITH WHITE RAISINS
A unique delicacy that goes like candy! Ordinary brown raisins can be substituted, of
course, but then the product loses a bit of its delicate flavor. Stuff into hog casings.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground cayenne pepper: 1/8 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground ginger: 1/8 teaspoon
• Ground black pepper: 1/4 teaspoon
• Crushed garlic cloves: 1
• White raisins: 3 tablespoons
• Sugar: 1/3 teaspoon
CAJUN CHAURICE
This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes.
Stuff into hog casings.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Diced onions: 5 tablespoons
• Ground cayenne: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Powdered thyme: 1/3 teaspoon
• Ground bay leaf: 3 leaves
• Crushed garlic cloves: 1
• Chopped parsley: 1 tablespoon
• Crushed garlic cloves: 1-1/2
HUNGARIAN RAISIN SAUSAGE
This mild and fragrant Hungarian delicacy calls for genuine Hungarian paprika — lots
of it. Americans generally use paprika to add color only, not flavor. To enjoy the true
taste of the sweet red peppers from which paprika is made, use only the finest
Hungarian paprika, and use LOTS of it! It makes the product look fiery-hot, but it is
quite mild. The garlic adds an aroma that will bring your whole family (or your guests)
into the kitchen when they smell it cooking. Use medium hog casings (35-38 mm).
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground black pepper: 1/5 teaspoon
• Imported Hungarian paprika: 1/2 tablespoon
• Fresh garlic cloves, crushed: 1/2 clove
• Boiled garlic cloves, mashed: 1/2 clove
• Ground allspice: 1/3 teaspoon
• White raisins: 1/5 cup