Ronco Pasta Maker warranty Be Creative Shrimp Sausage, Vegetable Sausage, German Bratwurst

RECIPES

Be Creative!

Shrimp Sausage

Serve this unusual sausage with a fresh mixed green salad and crispy French Brad for a wonderful light lunch.

Up to 2 lbs raw peeled and deveined shrimp

(Can also use fillet of skinless salmon, tuna, red snapper or any seafood) 1 tbsp fennel seed

Per lb of shrimp or fish 1 tsp lemon juice

1 tsp crushed red peppers, or to taste

1 tbsp soy sauce (can also use 1 tsp salt in place of soy sauce)

1 tsp fresh or dried dill (can also use basil, cilantro, or your favorite spice) Cut shrimp or fish into ½” chunks. Add shrimp and remaining ingredients to the mixing bin and mix until thoroughly blended. Extrude the mixture into the casings and twist off into three-inch links. Refrigerate and use within three days, or freeze, dry, or smoke.

Vegetable Sausage

A sausage for you or your vegetarian friends that is certain to please even the most discriminating palette.

1 lb	finely chopped assorted steamed or sautéed vegetables (broccoli,
cauliflower, ect.)
1 lb	cooked rice (combine wild, white, and yellow)
1 tsp	salt, or to taste
1 tsp	your choice assorted seasonings.
1 tbsp	fennel seed
1 tsp	crushed red pepper

Add vegetables, rice, and seasonings to the mixing bin and mix until thoroughly blended. Extrude the mixture into the casings and twist off into four-inch links. Refrigerate and use within three days, or freeze, dry, or smoke.

	German Bratwurst
1 ½ lb	finely ground pork
½ lb	finely ground beef
¼ tsp	ground allspice
1 tbsp	caraway seeds
1 tsp	white pepper
1 tsp	salt
1/3 cup	cold water

Add meat and remaining ingredients to the mixing bin and mix until thoroughly blended. Extrude the mixture into the casings and twist off into four-inch links. Refrigerate and use within three days, or freeze, dry, or smoke. Sauerkraut is great with German Bratwurst!