SHRIMP SAUSAGE
Serve this unusual sausage with a fresh mixed green salad and crispy
french bread for a wonderful light lunch.
1 lb. Shrimp - peeled and deveined
(can also use salmon, tuna, red snapper)
1 Tbsp. Fennel seed
1 tsp. Lemon juice
1 tsp. Crushed red peppers
1 Tbsp. Soy sauce
1 tsp. Fresh or dried dill
Mixing bin can hold up to 2 lbs. of shrimp - double recipe.
Cut shrimp or fish into 1/2” chunks. Add shrimp and remaining ingredients
to the mixing bin and MIX until thoroughly blended. EXT the mixture into the
casings and twist off into three-inch links. Refrigerate and use within three
days, or freeze, dry or smoke.
GERMAN BRATWURST
1-1/2 lb. Finely ground pork
1/2 lb. Finely ground beef
1/4 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. EXT the mixture into the casings and twist off into four-inch links.
Serve with sauerkraut. Refrigerate and use within three days, or freeze, dry
or smoke.
Sausage Recipes
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