7
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to 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 146 (69% from fat) · Carb. 2g · Pro. 9g · Fat 11g
Sat. fat 4g · Chol. 39mg · Sod. 320mg
Calc. 5mg · Fiber 0g
Chicken and
Apple Sausage
The apples add some extra sweetness
and flavour to this morning sausage.
Makes 3 pounds (1.36 kg) of sausage, about 25,
¼-cup (60 ml) patties
3 pounds (1.36 kg) boneless, skinless
chicken thighs, cut into 1-inch
(2.5 cm) cubes
2 apples (about 14 ounces [397 g]),
peeled, cored and cut into ½-inch
(1.25 cm) cubes
1 small shallot (about 2 to 3 ounces
[57 to 85 g]), finely chopped
2 tablespoons (30 ml) pure maple syrup
2 teaspoons (10 ml) kosher salt
½ teaspoon (2.5 ml) freshly ground pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse 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 120 (45% from fat) · Carb. 4g · Pro. 13g
· Fat 6g Sat. fat 2g · Chol. 71mg · Sod. 373mg
Calc. 11mg · Fiber 0g
Sweet Italian Sausage
Simple ingredients make up this favourite,
all-purpose sausage.
Makes about 3 pounds (1.36 kg) of sausage,
15−16 sausage links or about 24, ¼-cup (60 ml)
patties
3 pounds (1.36 kg) pork butt, cut into
1-inch (2.5 cm) cubes
2 garlic cloves, finely chopped
2 tablespoons (30 ml) fennel seeds,
toasted
3 tablespoons (45 ml) fresh parsley,
chopped
2¼ teaspoons (11 ml) kosher salt
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) fresh ground
black pepper
2 tablespoons (30 ml) dry white wine
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 coarse 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.
** For Hot Italian Sausage: Add 1 to 2 teaspoons
(5 to 10 ml) of crushed red pepper to
the mixture.
Nutritional information per 4-ounce (113 g) serving:
Calories 217 (45% from fat) · Carb. 1g · Pro. 28g
Fat 11g · Sat. fat 4g · Chol. 97mg · Sod. 388mg
Calc. 18mg · Fiber 0g
Chorizo
Who knew that tasty chorizo was so easy to
make at home? Chorizo makes an excellent
taco filling; just brown the loose sausage
well on the stove for delicious results.
Makes about 3 pounds (1.36 kg) of sausage
3 pounds (1.36 kg) pork shoulder,
cut into 1-inch (2.5 cm) cubes
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