18
ITALIAN PARMESAN SAUSAGE
4 pounds (Kg) boneless 2 tsp. (10 ml) cayenne pepper
pork butt or shoulder, cut 1-1/2 tsp. (7 ml) salt
into 1-1/2 inch (4 cm) cubes 1 tsp. (5 ml) black pepper
1-1/2 cups (375 ml) grated 1 Tbsp. (15 ml) water
Parmesan cheese 1/4 cup (50 ml) finely chopped parsley
Combine all ingredients, except water, into large bowl. Toss with water to coat meat.
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
)
BRATWURST
8-1/2 tsp. salt 1 tsp. garlic salt
5 tsp. black pepper 1 tsp. mustard seed
2-1/2 tsp. grated nutmeg 2-1/2 tsp. mace
8-1/2 pounds veal and pork
(We suggest about 6 pounds
pork to 2-1/2 pounds veal)
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc and stuff into casings.
RELISHES
ONION RELISH
14 medium-sized onions 4 cups (1 liter) white vinegar
6 green peppers, seeded 3 cups (750 ml) sugar
6 fresh or 3 dried hot peppers 2 Tbsp. (30 ml) salt
Grind onions and peppers in Grinder using Coarse Disc. Cover with boiling water
and let stand for 5 minutes. Drain well. Heat vinegar, sugar, and salt in large
saucepan until sugar is dissolved, stirring occasionally. Add vegetables.
Bring to boil and simmer 15 minutes. Pour into hot canning jars and seal.
Process 15 minutes in a boiling water bath.
Y
IELD
: 3 P
INTS
(1-1/2 L
ITERS
)
RAW CRANBERRY RELISH
4 cups (1 liter) cranberries 2 cups (500 ml) sugar
1 large orange, cut in eighths
Put cranberries and orange through Grinder using Coarse Disc. Add sugar and stir well.
Cover and allow to stand at room temperature about one hour before serving.
Y
IELD
: 4 C
UPS
(1 L
ITER
)
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