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23
Sausage
When you make your own sausage, you’re in
control of the ingredients. These sausages have no
additives and less than the usual amount of fat.
3
⁄4 pound approximate yield
½ pound pork or beef, cut in 1-inch cubes
and chilled
3 ounces pork or beef fat,
cut in 1-inch cubes and chilled
1 tablespoon cold water
¾ teaspoon salt
½ teaspoon dried sage
1
⁄8 teaspoon dried thyme
1
⁄8 teaspoon black pepper
Flour
Put all ingredients except our in work bowl and
chop with metal blade. Pulse/chop to start, then
let machine run continuously, stopping every 5
seconds until desired texture is reached.
Shape mixture into cylinder, 2 inches in diameter.
Wrap in plastic wrap or foil and refrigerate for 3
hours or overnight. Cut into ½-inch slices and
cook, or wrap individually and freeze.
To cook, coat each patty with our. Place patties
in cold skillet and cook over moderate heat until
browned. Turn and cook second side over medi-
um to low heat, allowing 15 to 20 minutes for total
cooking time.
Farmhouse Hash
If you don’t have a kitchen scale, measure in cups
– 2
1
⁄4 cups of lightly packed meat cubes weigh
about a pound.
3 servings
4 tablespoons unsalted butter
1 small onion, peeled and halved
½ pound leftover cooked meat,
cut in 1-inch pieces
½ pound cooked potatoes,
cut in 1-inch pieces
Salt and freshly ground pepper
¼ cup beef or chicken stock
Melt half the butter in a heavy skillet. Use
metal blade to pulse/chop onion until it is nely
chopped, 8 to 10 pulses. Sauté onion in skillet un-
til soft, but not brown, about 5 minutes. Reserve.
Use metal blade to process beef until coarsely
chopped. Add potatoes, salt, pepper and sautéed
onions and pulse only until potatoes are coarsely
chopped.
Heat remaining butter in skillet over medium heat.
Add hash, pour stock over all and pat down gently
with spatula. Cook over low heat for 20 to 25
minutes, turning mixture over with spatula as crust
forms on bottom. Transfer to warm serving plate.
Chicken and
Vegetable Stir-Fry
Stir-frying and the food processor are a most
effective combination to put a meal on the table
in no time.
6 servings
2 pounds boneless chicken breasts
2 red bell peppers, cored, seeded,
stemmed, and cut vertically into 3 slabs
6 scallions, cut to fi t feed tube
horizontally
2 zucchini, cut to fi t tube horizontally
1 yellow squash, cut to fi t feed tube
horizontally
1 garlic clove, peeled
1 1-inch piece fresh ginger
1
⁄3 cup water
2 tablespoons dry sherry
3 tablespoons soy sauce
2 teaspoons sesame oil
1
⁄4 teaspoon black pepper
2 teaspoons cornstarch
3 tablespoons vegetable oil
Split chicken breasts lengthwise. Tuck ends under
to form compact shapes of uniform thickness.
Wrap individually and freeze on baking sheet until
rm to the touch, but easily pierced with the top of
a sharp knife.
Stand peppers on long ends and use slicing disc
to slice them, using light pressure. Lay scallion
pieces in feed tube horizontally and slice into
slivers, using light pressure.
Insert shredding disc and zucchini and squash,
using light pressure. Remove and reserve vege-
tables.
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