16
MAIN DISHES
HASH
2 cups (500 ml) cooked potatoes 1/4 tsp. (1 ml) pepper
2 cups (500 ml) cooked beef 4 Tbsp. (60 ml) butter
1 small onion 1 cup (250 ml) brown gravy, or
1 tsp. (5 ml) salt 1 cup (250 ml) light cream
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
ARIATION
: R
ED
F
LANNEL
H
ASH
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.
Y
IELD
: 4-6 S
ERVINGS
HOMEMADE SAUSAGE
COUNTRY PORK SAUSAGE
1/2-1 tsp. (2-5 ml) red pepper 2 tsp. (10 ml) dried sage
(cayenne) 8 pounds (4 Kg) boneless pork butt
3 Tbsp. (45 ml) salt or pork shoulder, cut into 1-1/2-inch
2 tsp. (10 ml) black pepper (4-cm) cubes
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.
OLD-WORLD ITALIAN SAUSAGE
2 tsp. (10 ml) salt 1 tsp. (5 ml) red pepper (cayenne)
1 tsp. (5 ml) black pepper
(optional)
4 tsp. (20 ml) fennel seeds 8 pounds (4 Kg) boneless pork butt
4 tsp. (20 ml) oregano or pork shoulder, cut into
1 tsp. (5 ml) garlic powder 1-1/2-inch (4-cm) cubes
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.
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