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I
TALIAN
4 pounds (Kg) boneless
pork butt or shoulder, cut
into 1-1/2 inch (4 cm) cubes
1-1/2 cups (375 ml) grated
Parmesan cheese
Combine all ingredients, except water, into large bowl. Toss with water to coat meat.
Grind with Coarse Disc and stuff into casings or shape into patties. Cook or freeze in
meal-size portions.
8-1/2 tsp. salt
5 tsp. black pepper
2-1/2 tsp. grated nutmeg
8-1/2 pounds veal and pork
(We suggest about 6 pounds
pork to 2-1/2 pounds veal)
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc and stuff into casings.
14 medium-sized onions
6 green peppers, seeded
6 fresh or 3 dried hot peppers
Grind onions and peppers in Grinder using Coarse Disc. Cover with boiling water
and let stand for 5 minutes. Drain well. Heat vinegar, sugar, and salt in large
saucepan until sugar is dissolved, stirring occasionally. Add vegetables.
Bring to boil and simmer 15 minutes. Pour into hot canning jars and seal.
Process 15 minutes in a boiling water bath.
R
4 cups (1 liter) cranberries
1 large orange, cut in eighths
Put cranberries and orange through Grinder using Coarse Disc. Add sugar and stir well.
Cover and allow to stand at room temperature about one hour before serving.
P
S
ARMESAN
AUSAGE
2 tsp. (10 ml) cayenne pepper
1-1/2 tsp. (7 ml) salt
1 tsp. (5 ml) black pepper
1 Tbsp. (15 ml) water
1/4 cup (50 ml) finely chopped parsley
B
RATWURST
1 tsp. garlic salt
1 tsp. mustard seed
2-1/2 tsp. mace
R
ELISHES
O
R
NION
ELISH
4 cups (1 liter) white vinegar
3 cups (750 ml) sugar
2 Tbsp. (30 ml) salt
C
R
AW
RANBERRY
ELISH
2 cups (500 ml) sugar
18
Y
: 4 P
(K
)
IELD
OUNDS
G
Y
: 3 P
(1-1/2 L
)
IELD
INTS
ITERS
Y
: 4 C
(1 L
)
IELD
UPS
ITER
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