Oster 4726 - Hunters Venison Sausage Patties; Garlic Sausage; Indiana Farm Sausage

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HUNTER’S VENISON SAUSAGE PATTIES
2 Tbsp. (30 ml) salt 4 pounds (Kg) boneless venison or beef,
2 tsp. (10 ml) coarsely cut into 1-1/2-inch (4-cm) cubes
ground black pepper 4 pounds (Kg) boneless pork butt
3/4 tsp. (7 ml) mace or pork shoulder, cut into 1-1/2-inch
1/4 tsp. (1 ml) nutmeg (4-cm) cubes
1/4 tsp. (1 ml) cloves 1/2 tsp. (2 ml) garlic powder
1/2 tsp. (2 ml) allspice
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc. Shape into patties. Or, grind with desired grinding disc
and stuff into casings. Freeze in meal-size portions.
GARLIC SAUSAGE
1 small onion, quartered 1 tsp. (5 ml) black pepper
2 pounds (1 Kg) boneless 1 tsp. (5 ml) sage
pork shoulder, cut into 1/2 tsp. (2 ml) thyme
1-1/2-inch (4 cm) cubes 1/4 tsp. (1 ml) ground nutmeg
1/4 pound (100 g) pork fat, 1/4 tsp. (1 ml) ground ginger
cut into 1-1/2-inch (4-cm) cubes 4 cloves garlic, minced
2 tsp. (10 ml) salt 1/8 tsp. (.5 ml) ground allspice
Grind onion with Coarse Disc into large bowl. Add meat, fat, and seasonings.
Toss until well coated. Grind with Coarse Disc and stuff into casings or shape
into patties. Cook or freeze in meal-size portions.
Y IELD : 2-1/2 P OUNDS (1.25 K G )
INDIANA FARM SAUSAGE
2 small onions, cut into 2 Tbsp. (30 ml) sage
1-1/2-inch (4-cm) cubes 1 Tbsp. (15 ml) cayenne pepper
1 Tbsp. (15 ml) butter or margarine 2 Tbsp. (10 ml) salt
3 pounds (1.5 Kg) lean 1-1/2 tsp. (7 ml) chili powder
boneless pork butt, cut 1-1/2 tsp. (7 ml) marjoram
into 1-1/2-inch (4-cm) cubes 1-1/2 tsp. (7 ml) thyme
1 pound (450 g) pork fat, 1/2 tsp. (2 ml) garlic powder
cut into 1-1/2-inch (4-cm) cubes
Grind onions with Coarse Disc and sauté in pan with butter. Combine onions, meat, fat
and seasonings in large bowl. Toss until well coated. Grind with Coarse Disc and stuff
into casings or shape into patties. Cook or freeze in meal-size portions.
Y IELD : 4 P OUNDS (K G )