Spicy Venison Sausage - Waring MG100 Instruction Manual

2 teaspoons kosher salt
2 tablespoons sweet paprika
1/2-1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
1/8 teaspoon allspice
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 and up to 24 hours for best flavor.
Assemble Waring Pro ™ Meat Grinder with Medium or Large Cutting
Plate. Grind sausage. Stuff sausage 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 pecan or hickory. Cook thoroughly before
serving - internal temperature should register 160° F when tested with
an instant read thermometer. The andouille may then be used as is,
sliced thinly as an hors d'oeuvre, or as an ingredient in jambalaya,
gumbo or other Cajun dish. Smoked Andouille may be frozen.
Nutritional information per suggested serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat
9g chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favourite a little lighter.
Makes 4 pounds sausage
2 pounds boneless, skinless turkey thighs
2 pounds boneless pork butt
1 tablespoon browning sauce, such as Gravy Master
1 teaspoon kosher salt
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1-1/2 tablespoons rubbed sage
2 teaspoons freshly ground black pepper
1 teaspoon crushed red pepper, optional
Remove any visible gristle from meat. Cut turkey and pork into 1 - inch
cubes. Place meats in a large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate for at least 8 and up to
24 hours.
Assemble Waring Pro ™ Meat Grinder with the medium cutting plate.
Grind meat, mixing turkey and pork evenly while grinding. Ground
sausage may be stuffed into prepared casings 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 170° F when tested with an instant read thermometer.
Nutritional information per suggested serving:
Calories 225 (45% from fat) • carb. 0g • pro. 30g• fat 11g • sat. fat
4g chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g

Spicy Venison Sausage

Adding some pork butt makes the sausage a little moister, you may use
all venison if you wish.
Makes 4 pounds
3 pounds venison
1 pound pork butt
1 cloves garlic, peeled and minced
1-1/2 tablespoons kosher salt
1-1/2 tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
1/2 teaspoon rubbed sage
1/2 teaspoon savory
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