Waring MG105 Instruction Book page 11

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 hours and up to 24 hours for best flavor.
Assemble Waring Pro
plate and grind mixture. Stuff into 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°F when tested with an instant-
read thermometer.
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
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 pork butt (may substitute 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
½ – 1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon rubbed sage
⁄ teaspoon allspice
1
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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 12 hours and up to 24 hours for best flavor.
Assemble Waring Pro
and grind mixture. Stuff into prepared casings, tying off links into
desired lengths. Sausage may then be smoked in a homestyle smoker.
Recommended smoking temperature is 175°–200°F, and smoking time
should be 4 to 6 hours. Suggested woods for smoking andouille are
Meat Grinder with fine or medium cutting
®
Nutritional information per 4-oz. serving:
chol. 73mg • sod. 244mg • calc. 39mg • fiber 0g
Andouille Sausage
Meat Grinder with medium or large cutting plate
®
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