Instruction manual

-22-
VENISON SAUSAGE
6 lb venison 6 lb lean pork ½ tsp sage
½ tsp cayenne pepper 2 tsp salt ½ cup honey
2 tsp pepper Sausage Casings (optional)
.
Grind the venison and pork through the coarse grinder plate using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Regrind the mixed meat through the ne grinding plate using the grinding instructions
.
Stuff the sausage into casings or shape into patties
VENISON BREAKFAST SAUSAGE PATTIES
6 lb venison ½ lb bacon 1 tsp pepper
½ tsp sage 1 tsp salt
.
Grind the venison and bacon through the ne grinder plate using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Refrigerate the mixture for a few hours before use
.
Shape the mixture into thin patties
.
Pour a little oil into a skillet or onto a griddle and heat to medium high
.
Grill the patties for a few minutes on each side
CHORIZO (MEXICAN) SAUSAGE
2 lb lean pork trimming 2 medium onions, minced ½ cup cider vinegar
1 tbsp ground oregano 8 oz beef/pork fat Sausage casings
¼ cup ground red chili (mild or hot) 1 tsp. ground cinnamon
8 cloves garlic, pressed
.
Grind the meat and fat through coarse grinder plate using the grinding instructions
.
Add the onions, garlic, vinegar and seasonings (use chili to taste)
.
Mix the ground meat and the seasonings, then place in a covered bowl and
refrigerate for at least one hour
.
Stuff the sausage into casings to make 4” (10.2 cm) links
REV021810
-3-
COMMERCIAL GRADE
ELECTRIC
MEAT GRINDER
and Sausage Stuffer
#8 MODEL NO. 08-0801-W
#12 MODEL NO. 08-1201-W
#22 MODEL NO. 08-2201-W
#32 MODEL NO. 08-3201-W
RECIPES