Recipes - Cuisinart MG-50 Instruction And Recipe Booklet

such as cuts of meat, fat, salt and
spices.
For grinding:
• Meat should be very well chilled
before grinding. Should meat
warm up while grinding, pause
and chill meat before grinding
again. Keeping the meat below
45°F is ideal for grinding and
sausage making.
• Cut meat into small 1- to 2-inch
cubes for grinding, removing
any skin, but keeping all of the
fat.
• Fatty, cheaper cuts of meat are
perfect for the grinder. Fat gives
flavor and juiciness to ground
meats and sausage.
• Coarse plate – use for coarse
ground textured items such as
coarsely ground beef for chili,
relishes, sauces and salsas.
• Medium plate – use for medium
ground textured items, such as
meat for sausage, meatballs or
meatloaf.
• Be sure to refrigerate any
ground meats immediately.
Cook or freeze within 1 or 2
days.
• If grinding bread for
breadcrumbs, make sure to use
dry or toasted bread.
• When grinding meats or filling
sausage: After the last piece
of meat has gone through the
chute, place a slice of bread
through the machine in order to
clear the last bit of ground meat
or to clear the sausage nozzle of
ground meat.
For making sausages:
• Soak natural casings in water for
at least 30 minutes to an hour
and then allow lukewarm water
to run through the entire casing
to remove any excess salt.
• Be sure to fill the entire casing
and then prick all over to release
air before twisting individual
links.
• For casings, 2 feet of medium
hog casings accommodates 1
pound of meat.
• Casings can be difficult to find.
The best places to try are either
your local butcher or websites
geared to sausage making.
• Taste your mixture first before
stuffing into casings by taking
a small amount of the mix and
cooking it in a small skillet until
cooked through.
Sweet Italian
Sausage
For Hot Italian Sausage
add 1 to 2 teaspoons of crushed
red pepper to the mixture.
Makes about 3 pounds of
sausage or 15 to 16 sausage
links
3 pounds pork butt,
cubed into 1-inch
pieces
2 garlic cloves, finely
chopped
2 tablespoons fennel
seeds, toasted
3 tablespoons fresh
parsley, chopped
2¼ teaspoons kosher salt
1 teaspoon paprika
1 teaspoon freshly ground
black pepper
8