Corned Beef Hash; Fennel Sausage - Emeril Lagasse Pasta & Beyond Recipes

Corned Beef Hash

INGREDIENTS
24 oz corned beef,
cooked
½ onion, cut into chunks
½ red pepper
3 medium potatoes
½ tsp. ground coriander
½ tsp. ground cumin
¼ tsp. salt
½ tsp. ground
black pepper

Fennel Sausage

INGREDIENTS
2 lb pork butt, cubed
¾ tbsp. salt
2 tbsp. fennel seeds
1 tsp. ground
black pepper
¼ cup red wine
2 cloves garlic
1 tbsp. paprika
SERVES 6–8
DIRECTIONS
1.
With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the corned beef,
onion, red pepper, and
potatoes in order.
NOTE:
Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
SERVES 6
DIRECTIONS
1.
In a bowl, combine all the
ingredients. Freeze for 1 hour
before grinding.
2.
With the Meat Grinder
Housing attached to
the Pasta & Beyond,
NOTE:
Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
2.
Add the rest of the
ingredients and mix together.
3.
On a griddle on the stove top,
cook the hash until browned.
4.
Serving suggestion: Serve
with eggs.
press the Power Button
and then the Forward
Button. Grind the meat.
3.
Serving suggestion: Serve
with pasta dishes.
17