Homemade Sausage; Hash; Country Pork Sausage; Old-World Italian Sausage - Oster 4726 Instruction Manual & Recipe Booklet

2 cups (500 ml) cooked potatoes
2 cups (500 ml) cooked beef
1 small onion
1 tsp. (5 ml) salt
Put the beef, potatoes, and onion through Grinder using the Coarse Disc.
Add seasonings and gravy or cream. Mix well. Melt butter in large skillet and
cook hash over low heat about 20 minutes.
V : R F
ARIATION ED LANNEL
Grind 1 to 2 cups (250-500 ml) cooked beets or carrots along with potatoes and beef.
About 5 minutes before removing from heat, make 6 depressions in hash with
large spoon. Fill each depression with 1 egg. Cover pan and continue cooking
about 4 to 5 minutes or until eggs are cooked.
1/2-1 tsp. (2-5 ml) red pepper
(cayenne)
3 Tbsp. (45 ml) salt
2 tsp. (10 ml) black pepper
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc and stuff into casings or shape into patties.
Freeze in meal-size portions.
O
2 tsp. (10 ml) salt
1 tsp. (5 ml) black pepper
4 tsp. (20 ml) fennel seeds
4 tsp. (20 ml) oregano
1 tsp. (5 ml) garlic powder
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc. Shape into patties. Freeze in meal-size portions.
M D
AIN ISHES
H
ASH
1/4 tsp. (1 ml) pepper
4 Tbsp. (60 ml) butter
1 cup (250 ml) brown gravy, or
1 cup (250 ml) light cream
H
ASH
H S
OMEMADE AUSAGE
C P S
OUNTRY ORK
2 tsp. (10 ml) dried sage
8 pounds (4 Kg) boneless pork butt
or pork shoulder, cut into 1-1/2-inch
(4-cm) cubes
-W I
LD ORLD TALIAN
1 tsp. (5 ml) red pepper (cayenne)
8 pounds (4 Kg) boneless pork butt
or pork shoulder, cut into
1-1/2-inch (4-cm) cubes
16
Y : 4-6 S
IELD
AUSAGE
S
AUSAGE
(optional)
ERVINGS