Cuisinart MG-50 Recipe Book
7
Tips and Hints for instructions
on soaking sausage casings.)
2. Push as much casing as you’ll
need for the number of sausages you want to make onto
the nozzle.
3. Tie a knot in the end of the
casing and cut off any excess.
4. Poke a hole in the casing just
before the knot with a cake
tester to prevent air pocket
from forming.
5. Place sausage ingredients on
tray and turn stand mixer to
Speed 3.
6. Hold casing rmly on nozzle
as you use pusher to feed
ingredients into the sausage
maker.
7. Continue to hold casing on
nozzle, releasing it gradually
and pulling it off the nozzle as
it lls and forms a coil of sausage in bowl below. Be careful
not to overll.
8. Turn mixer off when done,
leaving about 12 inches of
unlled casing.
To form Individual
Sausages*
1. Lay long sausage on at tray
and poke all over with a sharp
object, similar in size to a needle or cake tester, to prevent
air pockets from forming.
2. Twist into sausages – you
choose the size – by twisting
each “sausage” rst forward,
then backward, to prevent
them from untwisting.
3. Pierce any air pockets you
see.
4. For best results, dry uncovered in refrigerator for about
6 hours, then ip and dry another 6 hours before cooking.
* Please see Tips and Hints on
page 7 for best results.
CLEANING AND
MAINTENANCE
1. Remove the ring nut manually or with the wrench if it is
fastened too tightly.
2. Disassemble and wash each
part in warm soapy water. Dry
all of the parts thoroughly.
Do not put any of the metal
parts in a dishwasher. Tray,
pusher and wrench are top
rack dishwasher safe.
3. Reassemble.
4. Wipe the grinding plates with
vegetable oil and wrap each
plate with greaseproof paper.
This will prevent discoloring/
rusting.
5. Store the sausage attachments and grinding plates
inside the pusher and attach
the lid.
6. Any other servicing should be
performed by an authorized
service representative.
Tips and Hints
A wide variety of meat dishes,
homemade sausages, chunky
spreads, relishes, and purées are
all great ways to use the meat
grinder. With your own meat
grinder you know exactly what is
going into your food. You are able
to control the ingredients you use
8
such as cuts of meat, fat, salt and
spices.
For grinding:
• Meat should be very well chilled
before grinding. Should meat
warm up while grinding, pause
and chill meat before grinding
again. Keeping the meat below
45°F is ideal for grinding and
sausage making.
• Cut meat into small 1- to 2-inch
cubes for grinding, removing
any skin, but keeping all of the
fat.
• Fatty, cheaper cuts of meat are
perfect for the grinder. Fat gives
flavor and juiciness to ground
meats and sausage.
• Coarse plate – use for coarse
ground textured items such as
coarsely ground beef for chili,
relishes, sauces and salsas.
• Medium plate – use for medium
ground textured items, such as
meat for sausage, meatballs or
meatloaf.
• Be sure to refrigerate any
ground meats immediately.
Cook or freeze within 1 or 2
days.
• If grinding bread for
breadcrumbs, make sure to use
dry or toasted bread.
• When grinding meats or filling
sausage: After the last piece
of meat has gone through the
chute, place a slice of bread
through the machine in order to
clear the last bit of ground meat
or to clear the sausage nozzle of
ground meat.
For making sausages:
• Soak natural casings in water for
at least 30 minutes to an hour
and then allow lukewarm water
to run through the entire casing
to remove any excess salt.
• Be sure to fill the entire casing
and then prick all over to release
air before twisting individual
links.
• For casings, 2 feet of medium
hog casings accommodates 1
pound of meat.
• Casings can be difficult to find.
The best places to try are either
your local butcher or websites
geared to sausage making.
• Taste your mixture first before
stuffing into casings by taking
a small amount of the mix and
cooking it in a small skillet until
cooked through.
Sweet Italian
Sausage
For Hot Italian Sausage
add 1 to 2 teaspoons of crushed
red pepper to the mixture.
Makes about 3 pounds of
sausage or 15 to 16 sausage
links
3 pounds pork butt,
cubed into 1-inch
pieces
2 garlic cloves, finely
chopped
2 tablespoons fennel
seeds, toasted
3 tablespoons fresh
parsley, chopped
2¼ teaspoons kosher salt
1 teaspoon paprika
1 teaspoon freshly ground
black pepper
9
2 tablespoons dry white
wine
1. Mix ingredients together well
in a large stainless bowl. Cover with plastic wrap and place
in the refrigerator overnight.
2. Once meat has rested, assemble the meat grinder tted
with the medium plate. Attach
meat grinder to the mixer.
Turn the stand mixer to Speed
3 and grind all ingredients into
a mixing bowl.
3. Form into patties, use crumbled or make into sausage
links.
Nutritional information per
4 ounce. serving:
Calories 217 (45% from fat)
• Carb. 1g • Pro. 28g • Fat 11g
• Sat. fat 4g • Chol. 97mg • Sod. 388mg
• Calc. 18mg • Fiber 0g
Chorizo
Who knew that tasty chorizo was
so easy to make at home?
Makes about 3 pounds of sausage or 15 to 16 sausage links
3 pounds pork shoulder,
cut into 1-inch cubes
3 garlic cloves, finely
chopped
2 tablespoons ancho chile
powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons ground
cumin
1 teaspoon dried oregano
2 teaspoons apple cider
vinegar
½ teaspoon freshly ground
black pepper
¼ teaspoon cayenne
pepper
1. Mix ingredients together well
in a large stainless bowl. Cover with plastic wrap and place
in the refrigerator overnight.
2. Once meat has rested, assemble the meat grinder tted
with the medium plate. Attach
meat grinder to the mixer.
Turn the stand mixer to Speed
3 and grind all ingredients into
a mixing bowl.
3. Form into patties, use crumbled or make into sausage
links.
Nutritional information per
4 ounce serving:
Calories 201 (40% from fat)
• Carb. 2g • Pro. 27g • Fat 9g
• Sat. fat 3g • Chol. 88mg • Sod. 777mg
• Calc. 23mg • Fiber 1g
Lamb Sliders
The zip of the garlic and herbs
give these zesty lamb burgers a
Mediterranean twist.
Makes 13 sliders
3 pounds lamb shoulder,
cut into 1-inch cubes
4 garlic cloves, finely
chopped
2 tablespoons fresh
rosemary, chopped
1 tablespoon fresh thyme,
chopped
3 tablespoons fresh
parsley, chopped
2 tablespoons dry
white wine
1 tablespoon kosher salt
2 teaspoons
coarsely
10
ground black pepper
1. Mix ingredients together well
in a large stainless steel bowl.
Cover with plastic wrap and
place in refrigerator overnight.
2. Once the meat has rested,
assemble the grinder attachment tted with the coarse
plate. Attach meat grinder
to the mixer. Turn the stand
mixer to Speed 3 and grind all
ingredients into a mixing bowl.
3. Form into patties.
Nutritional information per slider:
Calories 145 (35% from fat)
• Carb. 1g • Pro. 21g • Fat 6g
• Sat. fat 2g • Chol. 68mg • Sod. 561mg
• Calc. 15mg • Fiber 0g
Spicy Green Chile
Chicken Sausage
Makes about 3 pounds of sausage or 15 to 16 sausage links
3 pounds chicken, dark
meat, cut into 1-inch
cubes
3 garlic cloves, chopped
½ cup loosely packed
cilantro, chopped
2 large jalapeño peppers,
seeded and chopped
4 cans (4 ounces each)
chopped green chiles,
well drained
1 tablespoon kosher salt
1 tablespoon tequila
1. Mix ingredients together well
in a large stainless bowl. Cover with plastic wrap and place
in the refrigerator overnight.
2. Once meat has rested,
assemble the meat grinder
tted with the medium plate.
Attach meat grinder to the
mixer. Turn the stand mixer to
Speed 3 and grind all ingredients into a mixing bowl.
3. Form into patties, use crumbled or make into sausage
links.
Nutritional information per
4 ounce serving:
Calories 117 (28% from fat)
• Carb. 1g • Pro. 18g • Fat 4g
• Sat. fat 1g • Chol. 75mg • Sod. 616mg
• Calc. 31mg • Fiber 1g
Simply Rich Burgers
These simple burgers get their
“richness” and flavor from the
short ribs. Play with the ratio of
the two meats if you prefer a
leaner burger.
Makes about 10 burgers
2 pounds sirloin roast, cut
into 1-inch cubes
2 pounds short ribs, bone
removed and cut into
1-inch cubes
1. Assemble the meat grinder tted with the coarse or medium
plate. Attach meat grinder
to the mixer. Turn the stand
mixer to Speed 3 and grind
the meat into a mixing bowl.
2. Form into patties, being careful not to overwork. Cook
burgers on the grill or a heavy
bottomed pan, about 4 to 5
minutes per side for medium.
Nutritional information per burger:
Calories 400 (55% from fat)
• Carb. 0g • Pro. 45g • Fat 24g
• Sat. fat 11g • Chol. 163mg
• Sod. 115mg • Calc. 34mg • Fiber 0g
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