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6 7
Breakfast Sausage
These savory and sweet sausages make a
welcome addition to the breakfast table.
Makes 3 pounds of sausage, about 25,
¼-cup patties
3 pounds pork shoulder, cut into
1-inch cubes
1 garlic clove, finely chopped
2 tablespoons fresh sage, chopped
½ teaspoon fresh thyme, chopped
1 tablespoon kosher salt
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic wrap
and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse 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 146 (69% from fat) · Carb. 2g · Pro. 9g · Fat 11g
S
at. fat 4g · Chol. 39mg · Sod. 320mg
Calc. 5mg · Fiber 0g
Chicken and
Apple Sausage
The apples add some extra sweetness
and flavor to this morning sausage.
Makes 3 pounds of sausage, about 25,
¼-cup patties
3 pounds boneless, skinless chicken
thighs, cut into 1-inch cubes
2 apples (about 14 ounces), peeled, cored
and cut into ½-inch cubes
1 small shallot (about 2 to 3 ounces),
finely chopped
2 tablespoons pure maple syrup
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic wrap
and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse 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 120 (45% from fat) · Carb. 4g · Pro. 13g · Fat 6g
S
at. fat 2g · Chol. 71mg · Sod. 373mg
Calc. 11mg · Fiber 0g
Sweet Italian Sausage
Simple ingredients make up this favorite,
all-purpose sausage.
Makes about 3 pounds of sausage, 15−16
sausage links or about 24, ¼-cup patties
3 pounds pork butt, cut into 1-inch cubes
2 garlic cloves, finely chopped
2 tablespoons fennel seeds, toasted
3 tablespoons fresh parsley, chopped
2¼ teaspoons kosher salt
1 teaspoon paprika
1 teaspoon fresh ground black pepper
2 tablespoons dry white wine
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 coarse 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.
** For Hot Italian Sausage: Add 1 to 2 teaspoons
of crushed red pepper to the mixture.
Nutritional information per 4-ounce serving:
Calories 217 (45% from fat) · Carb. 1g · Pro. 28g
Fat 11g · Sat. fat 4g · Chol. 97mg · Sod. 388mg
Calc. 18mg · Fiber 0g
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