Cuisinart MG-200C Instruction And Recipe Booklet page 9

Spicy Venison Sausage
Adding some pork butt makes the sausage a little
moister, but you may use all venison if you wish.
Makes 4 pounds (1.8 kg) of sausage
3 pounds (1.36 kg) venison
1 pound (454 g) pork butt
1 garlic clove, peeled and minced
1½ tablespoons (25 ml) kosher salt
1½ tablespoons (25 ml) freshly
ground pepper
2 teaspoons (10 ml) sweet paprika
1 teaspoon (5 ml) honey
1 teaspoon (5 ml) cayenne pepper
½ teaspoon (2 ml) rubbed sage
½ teaspoon (2 ml) savoury
1. Remove any visible gristle from meat. Cut
meat into 1-inch (2.5 cm) cubes. Place in a
large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate
for at least 8 hours and up to 24 hours.
2. Assemble Cuisinart
with the medium cutting plate. Grind meat,
mixing venison and pork evenly while
grinding. Ground meat may be stuffed into
prepared casings (follow the instructions on
page 5) or formed into patties. Fresh sausage
should be cooked within 24 hours or double-
wrapped and frozen. Cook thoroughly before
serving – internal temperature should register
160°F (71°C) when tested with an instant-
read thermometer.
3. Sausage may also be smoked in a homestyle
smoker. Use wood flavour of your choice;
suggestions would include hickory or
mesquite. Recommended smoking
temperature is 175F°–200°F (79°C - 93°C),
and smoking time should be 4 to 6 hours.
Cook or smoke sausage thoroughly before
serving – internal temperature should register
160°F (71°C) when tested with an instant-
read thermometer.
Nutritional information per 4-ounce (113 g) serving:
Calories 147 (34% from fat) ∙ Carb. 1g ∙ Pro. 23g
Fat 5g ∙ Sat. ∙ Fat 2g ∙ Chol. 33mg ∙ Sod. 686mg
Calc. 15mg ∙ Fiber 0g
® Electric Meat Grinder
Spicy Green Chile
and Chicken Sausage
Jalapeño and green chiles give these
sausages a nice kick.
Makes about 3 pounds (1.36 kg) of sausage
or 15 sausage links
3 pounds (1.36 kg) boneless, skinless
chicken thighs, cut into 1-inch (2.5 cm)
cubes
3 garlic cloves, chopped
½ cup (125 ml) loosely packed cilantro,
chopped
2 large jalapeño peppers, chopped
4 cans (4 ounces [113 g] each) chopped
green chiles, well drained
1 tablespoon (15 ml) kosher salt
1 tablespoon (15 ml) tequila
1. Mix ingredients together well in a large
stainless bowl. Cover with plastic wrap
and place in the refrigerator overnight.
2. Once meat has rested, assemble the meat
grinder fitted with the medium plate. Turn
meat grinder ON and grind all ingredients
into a mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 117 (28% from fat) · Carb. 1g · Pro. 18g
· Fat 4g Sat. fat 1g · Chol. 75mg · Sod. 616mg
Calc. 31mg · Fiber 1g
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