Panasonic MK-G20NR-W - Manual (Page 8)

Recipes
Spicy Italian Sausage Duck Sausage
2 1/2 lb. lean pork butt or shoulder ITbs. olive oil
1/2 lb. pork fat 1 clove garlic, finely minced
2-3 tsp. salt, or to taste 1 shallot, finely minced and sauteed
2 tsp. freshly ground black pepper 1/2 tsp. ground juniper berries
2 tsp. minced fresh oregano 1/4 tsp. ground mace
1 tsp. minced fresh rosemary 1/2 tsp. minced fresh thyme
1/2 tsp. minced fresh thyme 1 tsp. minced fresh matjoickn
2 tsp. coarsely ground fennel seeds 1 IGlb, boneless duck legs, skin removed
1/2 tsp. crushed red chill flakes 1 lb. boneless lean pork shouWer or btitt
1/4 tsp. cayenne pepper 1/2 lb. pork fat
2 garlic cloves, minced Salt and fresh^ ground pepper, to taste
Hog casings, available at ^jecialty
butcher shops and markets, if desired
1 Tbs. brandy
Cut pork meat and fat into 1 -inch chunks. Grind meat
and fat according to manufacturer's instructions into 1/4
-inch pieces. In a large mixing txjwi, combine the meat,
fat, salt black pepper, oregano, rosemary, thyme, fennel,
chili flakes, cayenne pepper and garlic and mix together
with your hands until blended and well seasoned.
Make sausages according to manufacturer’s instructions.
Prepare a medium fire in a grill or preheat a broiler.
Cook sausages, turning otx»sionalIy until golden and fte
juices run clear when pierced with a fork, 8-10 minutes.
Chicken Apple Sausage
4 lb. chicken thighs
1/4 cup apple cider
2 Tbs. brown sugar
1/2 cup finely chopped dried apples
1 1/2 tsp. dried sage
Salt and freshly ground pepper, to taste
1/2 tsp. grated fresh ginger
1/8 tsp. ground allspice
1/4 tsp. grated fresh nutmeg
Remove bones from chicken and discard. Remove skin
and out into 1 -inch pieces. Cut meat into 1-inch chunks.
Pass meat and skin through meat grinder, place in a large
clean mixing bowl and keep chilled. In a small saucepan
over low heat, combine the apple cider and sugar and stir
unfil sugar dissolves. Add the apples and ste^ untii
softened, 1-2 minutes. Add the sage, salt, pepper, ginger,
allspice, nutmeg and apple mixture to the ground rSiioken
and mix with bands untii blended.
Make sausages according to manufacturer’s in^ructions.
Prepare a medium fire in a griil or preheat a broiler. Cook
sausages, turning occasionally until golden and the juices
run clear when pierced with a fork, 8-10 minutes.
In a sauté pan, warm the oil, add ttre garlic, shallot,
juniper, mace, thyme and marjoram and sauté, stirring
occasionally, unfll shallot is tender and mixture is
fregrant, 1-2 minutes.
Remove from heat and tx>d, 10 minutes.
Cut duck, pork meat and fat into 1-tnch chunks. Grind
meat
and fat according to manufactoreris instntotions
into 1/4-Inch pieces, in a large mixing bowl, combine
the duck, potig fat, shallot-herb mrxture, salt, pepper
and brandy and mix together with your hands until
bierKied and well seasoned.
Make sausages according to manufacturer's
instructions.
Prepare a medium fire in a grill or preheat a broiler.
Codi sausages, turning occasionally until golden and
the juices mn clear when pierced with a ibtk, 8-10
minutes.
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