Kalorik MGR 38593 User Manual page 13

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Makes 4 pounds sausage
4 pounds Boston butt
6 garlic cloves, peeled and minced
1/4 cup Italian parsley leaves, packed
1 ½ tablespoons fennel seeds, crushed
½ tablespoons oregano
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large
bowl and combine with remaining ingredients. Cover and refrigerate for at least
8 and up to 24 hours for best flavor. Assemble the appliance with the fine or
medium cutting plate. Grind meats. Assemble the unit for sausage making
(follow "To make sausages" instructions on page 6). Stuff sausage into the
prepared casings, form into patties, or leave loose as needed. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen. Cook
thoroughly before serving-internal temperature should register 160
tested with an instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 183 (48% from fat)·carb. 1g·pro. 22g·fat 9g·sat. fat 3g
·chol. 73mg·sod. 244·calc.39mg·fiber 0g
With its distinctly smoky flavor, traditional Andouille sausage is a staple of Cajun
cookery and an important ingredient in jambalayas and gumbos. The
unsmoked version is made in smaller links and is known as Andouillette.
Makes 3 pounds of sausage
3 pounds boneless Boston butt (or half turkey for a lighter sausage)
4-6 large garlic cloves, peeled and minced
1 teaspoon browning sauce such as Gravy Master
2 teaspoons kosher salt
2 tablespoons sweet paprika
1/2-1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
1/8 teaspoon allspice
Italian Fennel Sausage
Andouille Sausage
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MGR 38593 - 141121