Deni 3301 Recipes, Classic Italian Sausage, Cajun Style Chicken Sausage with Monterey Jack Cheese

Classic Meat Grinder

Recipes

Classic Italian Sausage

Servings: Makes 4 lbs of sausage or 16, 4 oz patties

Ingredients:

4 lbs pork butt, cubed

3 tbsp fennel seeds, whole

2 tbsp kosher salt

2 tsp black pepper

1 tbsp crushed red pepper flakes

1/2 cup cold water

Method:

1.Combine all of the ingredients in a bowl and mix well.

2.Use the coarse grinding plate and follow operating instructions on page 4.

3.When you are finished grinding, remove the grinding plate and attach the large sausage stuffer to the meat grinder following the assembly instructions on page 4.

4.Feed the mixture into the prepared casings (see page 5-6). If making patties, take the ground meat and shape into

4 oz patties or larger.

Cajun Style Chicken Sausage with Monterey Jack Cheese

Ingredients:

2 lbs chicken breast cut into 1” cubes

2 lbs chicken thighs cut into 1” cubes

1/2 lb Monterey Jack cheese cut into small cubes 1 tsp fresh garlic, finely minced

1 tbsp kosher salt

1 tsp black pepper

2 tbsp prepared Cajun spice mixture or from the recipe below Prepared sausage casings

Cajun Spice Mixture:

1 tbsp kosher salt

1 tbsp granulated garlic

1 tbsp dried oregano, finely ground

1 tbsp dried thyme

1 tsp black pepper

1/2 tsp white pepper

1 tsp cayenne pepper (more if desired)

1 tbsp Paprika

Procedure for Cajun Spice Mixture:

1.Combine the ingredients.

2.Mix well and store in a covered container.

Continued on the next page.

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