Cuisinart MG-100 User Manual - Page 8

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 Sat. fat 3g · Chol. 88mg Sod. 777mg Calc. 23mg · Fiber 1g 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 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. 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 8