Cuisinart DLC-10C - Manual (Page 39)

33
Sausage
When you make your own sausage, you're in control of
Ihe ingredients. These sausages have no additives and
less than the usual amount of fat.
INGREDIENTS_____________
1/2 pound pork or beef, cut in 1 -inch cubes
and chilled
3 ounces pork or beet fat. cut in 1 -inch cubes
and chilled
1 tablespoon cold water
3/4 teaspoon salt
1/2 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon pepper
Flour
3/4
pound, approximate yield
Put all ingredients except flour in work bowl and chop
with metal blade. Pulse/chop to start, then let machine
run continuously, slopping every 5 seconds until
desired texture is reached.
Shape mixture into cylinder 2 inches in diameter. Wrap
in plastic wrap or foil and refrigerate for 3 hours or
overnight. Cut into 1/2 inch slices and cook, or wrap
individually and freeze.
To cook, coat each patty with flour. Place patties in
cold skillet and cook over moderate heal until
browned. Turn and cook second side over medium to
low heat, allowing 15 to 20 minutes total cooking time.
Farmhouse Hash
II you don't have a kitchen scale, measure in cups —
2-1/4 cups of tightly packed meat cubes weigh about a
pound.
INGREDIENTS
4 tablespoons unsalted butter
1 small onion, peeled and halved
1/2 pound leltover meat, cut in 1-inch pieces
1/2 pound cooked potatoes, cut in -inch pieces
Salt and freshly ground pepper
1/4 cup beef or chicken slock
3
servings
Melt hall the butter in a heavy skillet. Use metal blade
to pulse/chop onion until it is finely chopped. 8 to 10
pulses. Saute onion in skillet until soft but not brown,
about 5 minutes. Reserve.
Use metal blade to process beef until coarsely
chopped. Add potatoes, salt, pepper and sauteed
onions and pulse only until potatoes are coarsely
chopped.
Heat remaining butter in skillet over medium heat. Add
hash, pour stock over all and pat down gently with
spatula. Cook over low heat for 20 to 25 minutes,
turning mixture over with spatula as crust forms on
bottom. Transfer to warm serving plate.