Kalorik MGR 38593 Manual Del Usaurio página 14

Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don't change the page numbering. Keep the language integrity.
Print only what is inside the frame.
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
12 and up to 24 hours for best flavor. Assemble appliance with the medium or
large cutting plate. Assemble the unit for sausage making (follow "To make
sausages" instructions on page 6). Grind meats. Stuff sausage into prepared
casings, tying off links into desired lengths. Sausage may then be smoked in a
home-style smoker. The recommended smoking temperature is 175
smoking time should be 4 to 6 hours. Suggested woods for smoking Andouille
are pecan or hickory. Cook thoroughly before serving - internal temperature
should register 160 F when tested with an instant-read thermometer. The
。
Andouille may then be used as is, sliced thinly as a hors d'oeuvre, or as an
ingredient in jambalaya, gumbo, or other Cajun dish. Smoked Andouille may be
frozen.
Nutritional information per 4 oz. serving:
Calories 339 (66% from fat)·carb. 2g·pro. 27g·fat 24g·sat. fat 9g
·chol. 68mg·sod. 300mg·calc. 25mg·fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favorite a little lighter.
Makes 4 pounds of sausage
2 pounds boneless, skinless turkey thighs
2 pounds boneless pork butt
1 tablespoon browning sauce, such as Gravy Master
1 teaspoon kosher salt
1 ½ tablespoons rubbed sage
3 teaspoons freshly ground black pepper
1 teaspoon 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 the appliance with the medium cutting plate. Grind the meat, mixing
the turkey and pork evenly while grinding. Assemble the 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 serving - internal temperature should register 170
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
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MGR 38593 - 141121