Waring MG800 manual Italian Fennel Sausage, Nutritional information per 4 oz. serving

Assemble Waring Pro™ Professional Meat Grinder with the medium cutting plate. Grind chicken mixture with the medium cutting plate. Assemble unit for sausage making (follow “To make sausages” instruc- tions on page 6). Sausage may be stuffed into prepared casings or shaped into patties for cooking. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving – internal temperature should register 170°F when tested with an instant-read thermometer.

Nutritional information per 4 oz. serving:

Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g

• chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g

Italian Fennel Sausage

Makes 4 pounds sausage

4 pounds pork butt

6garlic cloves, peeled and minced

¼ cup Italian parsley leaves, packed 1½ tablespoons fennel seeds, crushed

½ tablespoon oregano

2teaspoons kosher salt

2teaspoons freshly ground pepper

Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large bowl and combine with remaining ingredients. Cover and refrigerate for at least 8 and up to 24 hours for best flavor.

Assemble Waring Pro™ Professional Meat Grinder with fine or medium cutting plate. Grind meats. Assemble unit for sausage making (follow “To make sausages” instructions on page 6). Stuff sausage into pre- pared casings, form into patties or leave loose as needed. Fresh sau- sage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving – internal temperature should register 160°F when tested with an instant-read thermometer.

Nutritional information per 4 oz. serving:

Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g

• chol. 73mg • sod.244 • calc. 39mg • fiber 0g

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