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RECIPES
Meat Loaf
2 eggs - beaten
3/4 cup milk
2-3 slices day old bread
1/4 cup finely chopped onion
2 tbsp. snipped parsley
1 tsp. salt
1/2 tsp. ground sage
1-1/2 lbs. boneless chuck beef roast
1/4 cup catsup
2 tbsp. brown sugar
1 tsp. dry mustard
Preheat oven to 350°F. Grind bread and then beef with Grinding Cutter.
Combine eggs, milk; stir in bread crumbs, onion, parsley, salt, sage and 1/8
teaspoon pepper. Add beef; mix well. Pat mixture into an 8x4x2 inch loaf pan.
Bake for 1-1/4 hours. Spoon off excess fat. Combine catsup, brown sugar, and
mustard; spread over meat. Bake an additional 10-15 minutes. Yield - 6
servings.
Old-Fashioned Sausage
2-4 tbsp. salt
1-1/2-2 tbsp. of freshly ground pepper
1-2 tbsp. sage
2-3 tsp. thyme
Sausage casings (enough for 10 pounds of sausage).
3/4-1 tsp. crushed red pepper
1/8-1/4 tsp. finely ground red pepper
10 lbs. fresh pork (cubed with 20-25% fat)
Cut pork to fit Grinder Chute. Mix thoroughly with spices. Grind with your
choice of cutters, depending upon your desire for fine-coarse sausage. Remove
Grinder Cutter, attach Sausage Stuffer and stuff ground mixture into casings.
Twist into links of desired lengths. Yield _ 10 pounds.
Italian Sausage
2 cloves garlic, minced
2 tsp. fennel seeds
1 tbsp. salt
1/2 tsp. fresh ground pepper
1 tsp. finely chopped or crushed red chili peppers
2 lbs. lean pork
1 lb. fat pork
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