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8 9
Spicy Venison Sausage
Adding some pork butt makes the sausage a little
moister, but you may use all venison if you wish.
Makes 4 pounds of sausage
3 pounds venison
1 pound pork butt
1 garlic clove, peeled and minced
1½ tablespoons kosher salt
1½ tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
½ teaspoon rubbed sage
½ teaspoon savory
1. Remove any visible gristle from meat. Cut
meat into 1-inch cubes. Place in a large bowl
and add the remaining ingredients. Stir well to
combine. Cover and refrigerate for at least 8
hours and up to 24 hours.
2. Assemble Cuisinart
®
Electric Meat Grinder with
the medium cutting plate. Grind meat, mixing
venison and pork evenly while grinding.
Ground meat may be stuffed into prepared
casings (follow the instructions on page 5) 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 160°F
when tested with an instant-read thermometer.
3. Sausage may also be smoked in a homestyle
smoker. Use wood flavor of your choice;
suggestions would include hickory or
mesquite. Recommended smoking
temperature is 175F°–200°F, and smoking time
should be 4 to 6 hours. Cook or smoke
sausage thoroughly before serving – internal
temperature should register 160°F when
tested with an instant-read thermometer.
Nutritional information per 4-ounce serving:
Calories 147 (34% from fat) ∙ Carb. 1g ∙ Pro. 23g
Fat 5g ∙ Sat. ∙ Fat 2g ∙ Chol. 33mg ∙ Sod. 686mg
Calc. 15mg ∙ Fiber 0g
Spicy Green Chile
and Chicken Sausage
Jalapeño and green chiles give these
sausages a nice kick.
Makes about 3 pounds of sausage
or 15 sausage links
3 pounds boneless, skinless chicken
thighs, cut into 1-inch cubes
3 garlic cloves, chopped
½ cup loosely packed cilantro, chopped
2 large jalapeño peppers, chopped
4 cans (4 ounces each) chopped green
chiles, well drained
1 tablespoon kosher salt
1 tablespoon tequila
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 medium 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 serving:
Calories 117 (28% from fat) · Carb. 1g · Pro. 18g · Fat 4g
Sat. fat 1g · Chol. 75mg · Sod. 616mg
Calc. 31mg · Fiber 1g
Simply Rich Burgers
These simple burgers get their “richness” and
flavor from the short ribs. Play with the ratio of
the two meats if you prefer a leaner burger.
Makes about 10 burgers
2 pounds sirloin roast, cut into
1-inch cubes
2 pounds short ribs, bones removed
and cut into 1-inch cubes
1. Assemble the meat grinder fitted with the
coarse or medium plate. Turn meat grinder to
ON and grind the meat into a mixing bowl.
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