Waring MG800 manual Country Breakfast Sausage, Spicy Venison Sausage, 2pounds boneless pork butt

Country Breakfast Sausage

Pork is paired with turkey to make this breakfast favorite a little lighter.

Makes 4 pounds sausage

2pounds boneless, skinless turkey thighs

2pounds boneless pork butt

1tablespoon browning sauce, such as Gravy Master™

1teaspoon kosher salt 1½ tablespoons rubbed sage

2teaspoons freshly ground black pepper

1teaspoon crushed red pepper, optional

Remove any visible gristle from meat. Cut turkey and pork into 1-inch cubes. Place meats in a large bowl and add the remaining ingredients. Stir well to combine. Cover and refrigerate for at least 8 and up to 24 hours.

Assemble Waring Pro™ Professional Meat Grinder with the medium cutting plate. Grind meat, mixing turkey and pork evenly while grinding. Assemble unit for sausage making (follow “To make sausages” instructions on page 6). Ground sausage may be stuffed into prepared casings or formed into patties. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serv- ing - internal temperature should register 170°F when tested with an instant read thermometer.

Nutritional information per 4 oz. serving:

Calories 225 (45% from fat) • carb. 0g • pro. 30g • fat 11g • sat. fat 4g

• chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g

Spicy Venison Sausage

Adding some pork butt makes the sausage a little moister. You may use all venison if you wish.

Makes 4 pounds

3pounds venison

1pound pork butt

1garlic cloves, peeled and minced

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