Oster 4726 Manuel D'instructions page 17

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H
UNTER
2 Tbsp. (30 ml) salt
2 tsp. (10 ml) coarsely
ground black pepper
3/4 tsp. (7 ml) mace
1/4 tsp. (1 ml) nutmeg
1/4 tsp. (1 ml) cloves
1/2 tsp. (2 ml) allspice
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc. Shape into patties. Or, grind with desired grinding disc
and stuff into casings. Freeze in meal-size portions.
1 small onion, quartered
2 pounds (1 Kg) boneless
pork shoulder, cut into
1-1/2-inch (4 cm) cubes
1/4 pound (100 g) pork fat,
cut into 1-1/2-inch (4-cm) cubes
2 tsp. (10 ml) salt
Grind onion with Coarse Disc into large bowl. Add meat, fat, and seasonings.
Toss until well coated. Grind with Coarse Disc and stuff into casings or shape
into patties. Cook or freeze in meal-size portions.
2 small onions, cut into
1-1/2-inch (4-cm) cubes
1 Tbsp. (15 ml) butter or margarine
3 pounds (1.5 Kg) lean
boneless pork butt, cut
into 1-1/2-inch (4-cm) cubes
1 pound (450 g) pork fat,
cut into 1-1/2-inch (4-cm) cubes
Grind onions with Coarse Disc and sauté in pan with butter. Combine onions, meat, fat
and seasonings in large bowl. Toss until well coated. Grind with Coarse Disc and stuff
into casings or shape into patties. Cook or freeze in meal-size portions.
' V S
S ENISON AUSAGE
4 pounds (Kg) boneless venison or beef,
cut into 1-1/2-inch (4-cm) cubes
4 pounds (Kg) boneless pork butt
or pork shoulder, cut into 1-1/2-inch
(4-cm) cubes
1/2 tsp. (2 ml) garlic powder
G S
ARLIC AUSAGE
1 tsp. (5 ml) black pepper
1 tsp. (5 ml) sage
1/2 tsp. (2 ml) thyme
1/4 tsp. (1 ml) ground nutmeg
1/4 tsp. (1 ml) ground ginger
4 cloves garlic, minced
1/8 tsp. (.5 ml) ground allspice
I F S
NDIANA ARM AUSAGE
2 Tbsp. (30 ml) sage
1 Tbsp. (15 ml) cayenne pepper
2 Tbsp. (10 ml) salt
1-1/2 tsp. (7 ml) chili powder
1-1/2 tsp. (7 ml) marjoram
1-1/2 tsp. (7 ml) thyme
1/2 tsp. (2 ml) garlic powder
17
P
ATTIES
Y : 2-1/2 P (1.25 K
IELD OUNDS G
Y : 4 P (K
IELD OUNDS G
)
)