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8 9
Chorizo
Who knew that tasty chorizo was so easy to make
at home? Chorizo makes an excellent taco filling;
just brown the loose sausage well on the stove for
delicious results.
Makes about 3 pounds of sausage
3 pounds pork shoulder, cut into
1-inch cubes
3 garlic cloves, finely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons apple cider vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
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 201 (40% from fat) · Carb. 2g · Pro. 27g · Fat 9g
S
at. fat 3g · Chol. 88mg Sod. 777mg
Calc. 23mg · Fiber 1g
Duck Sausage
This sausage makes an easy yet elegant
dinner paired with some French lentils and
lightly dressed greens.
Makes 2 pounds of sausage, about 16,
¼-cup patties
2 pounds skinless, boneless duck, cut
into 1-inch cubes
2 teaspoons juniper berries, crushed with
the side of a knife
2 garlic cloves, finely chopped
1 teaspoon fresh thyme, finely chopped
1 tablespoon port wine
1½ teaspoons kosher salt
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 230 (88% from fat) · Carb. 0g · Pro. 7g
Fat 22g · Sat. fat 8g · Chol. 43mg · Sod. 257mg
Calc. 7mg · Fiber 0g
Lamb Merguez
Merguez sausage, with North African origins, gets
its spice and heat from harissa. Depending on
how hot you like it, you can always increase the
amount or add a bit of cayenne.
Makes 2¾ pounds sausage, about 16,
¼-cup patties
2¾ pounds lamb shoulder, cut into
1-inch cubes
¼ cup harissa
2 tablespoons sweet paprika
2 teaspoons kosher salt
1 teaspoon ground cumin
2 garlic cloves, chopped
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 109 (37% from fat) · Carb. 1g · Pro. 16g
Fat 4g · Sat. fat 1g · Chol. 51mg · Sod. 347mg
Calc. 11mg · Fiber 0g
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