Cuisinart MG-100 User Manual - Page 9
Spicy Venison Sausage, Spicy Green Chile, and Chicken Sausage, Simply Rich Burgers
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Spicy Venison Sausage Adding some pork butt makes the sausage a little moister, but you may use all venison if you wish. Makes 4 pounds of sausage 3 pounds venison 1 pound pork butt 1 garlic clove, peeled and minced 1½ tablespoons kosher salt 1½ tablespoons freshly ground pepper 2 teaspoons sweet paprika 1 teaspoon honey 1 teaspoon cayenne pepper ½ teaspoon rubbed sage ½ teaspoon savory 1. Remove any visible gristle from meat. Cut meat into 1-inch cubes. Place in a large bowl and add the remaining ingredients. Stir well to combine. Cover and refrigerate for at least 8 hours and up to 24 hours. 2. Assemble Cuisinart® Electric Meat Grinder with the medium cutting plate. Grind meat, mixing venison and pork evenly while grinding. Ground meat may be stuffed into prepared casings (follow the instructions on page 5) or formed into patties. Fresh sausage should be cooked within 24 hours or double-wrapped and frozen. Cook thoroughly before serving - internal temperature should register 160°F when tested with an instant-read thermometer. 3. Sausage may also be smoked in a homestyle smoker. Use wood flavor of your choice; suggestions would include hickory or mesquite. Recommended smoking temperature is 175F°-200°F, and smoking time should be 4 to 6 hours. Cook or smoke sausage thoroughly before serving - internal temperature should register 160°F when tested with an instant-read thermometer. Nutritional information per 4-ounce serving: Calories 147 (34% from fat) ∙ Carb. 1g ∙ Pro. 23g Fat 5g ∙ Sat. ∙ Fat 2g ∙ Chol. 33mg ∙ Sod. 686mg Calc. 15mg ∙ Fiber 0g Spicy Green Chile and Chicken Sausage Jalapeño and green chiles give these sausages a nice kick. Makes about 3 pounds of sausage or 15 sausage links 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 3 garlic cloves, chopped ½ cup loosely packed cilantro, chopped 2 large jalapeño peppers, chopped 4 cans (4 ounces each) chopped green chiles, well drained 1 tablespoon kosher salt 1 tablespoon tequila 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 117 (28% from fat) · Carb. 1g · Pro. 18g · Fat 4g Sat. fat 1g · Chol. 75mg · Sod. 616mg Calc. 31mg · Fiber 1g Simply Rich Burgers These simple burgers get their "richness" and flavor from the short ribs. Play with the ratio of the two meats if you prefer a leaner burger. Makes about 10 burgers 2 pounds sirloin roast, cut into 1-inch cubes 2 pounds short ribs, bones removed and cut into 1-inch cubes 1. Assemble the meat grinder fitted with the coarse or medium plate. Turn meat grinder to ON and grind the meat into a mixing bowl. 9