Toastess TGR-88 Mode D'emploi page 21

TRG-88 v4.qxd 22/12/04
Spoon off excess fat. Combine catsup, brown sugar, and mustard; spread over
meat. Bake an additional 10-15 minutes. Yield - 6 servings.
Old-Fashioned Sausage
2-4 tbsp. (30 - 60 ml)
1-1/2-2 tbsp. (28 - 30 ml) freshly ground pepper
1-2 tbsp. (15 - 30 ml)
2-3 tsp. (10 - 15 ml)
Sausage casings
3/4-1 tsp. ( 4 - 5 ml)
1/8-1/4 tsp. (.5 - 1.5 ml)
10 lbs. (4.5 kg)
Cut pork to fit Grinder Chute. Mix thoroughly with spices. Grind with your
choice of cutters, depending upon your desire for fine-coarse sausage.
Remove Grinder Cutter, attach Sausage Adaptor and stuff ground mixture into
casings. Twist into links of desired lengths.
Italian Sausage
2
2 tsp. (10 ml)
1 tbsp. (15 ml) salt
1/2 tsp. (3 ml)
1 tsp. (5 ml)
2 lbs. (900 g)
1 lb. (450 g)
Crush garlic cloves and fennel seeds and blend with salt and ground pepper.
Add to meat along with red pepper and mix thoroughly. Grind lean pork,
then fat pork, using either grinding die. Fill casings loosely using Sausage
Adaptor. Twist in lengths of 4 to 8 inches (10 - 20 cm).
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salt
sage
thyme
(enough for 10 pounds of sausage)
crushed red pepper
finely ground red pepper
fresh pork (cubed with 20-25% fat)
cloves garlic, minced
fennel seeds
fresh ground pepper
finely chopped or crushed red chili peppers
lean pork
fat pork
9