Gluten Free Recipes

Off POFAK From: Kathryn M Przywara <gidget26@... Subject: Recipe: Sausage (Breakfast and Italian) I've had a terrible time finding sausage that my kids can eat. Most of it has corn in it of some sort. I did find one type at a butcher, but it was nearly $7.00 /lb! So, I bought some boneless country spare ribs in a huge package at Costco and dusted off the old food grinder attachment for my Kitchen Aid. I didn't have casings, so this was just bulk sausage. The kids loved both kinds. The best part was that I made it for about a $1.50 / #. Don't trim any fat from the pork or the sausage will be too dry. The country spare ribs seemed about the right fat content and are mostly the darker meat which is moister. I'm not sure if you can do this in a food processor, but you might be able to if you partially froze the meat (that was the directions from the Joy of Cooking). This is a combo from Joy and the Kitchen Aid book and my own twist on things. Kathy Breakfast or Country Sausage 4 # boneless country spare ribs, 1/4 tsp cayenne pepper 2 tsp Kosher salt 1 tsp freshly ground black pepper 1 tsp ground sage 1/8 tsp nutmeg 1/2 cup water Coarsely grind meat. Mix spices and water. Pour evenly over meat and mix thoroughly. This can be done with the flat beater of the mixer on "Stir" for about 1 minute. This can be used for patties or stuffed into small size casings for breakfast links. Italian Sausage 3 # boneless country spare ribs 3 tsp Kosher salt 1 1/2 tsp freshly ground pepper 1 tsp cayenne pepper 1 tsp garlic powder 1 tsp onion powder 1/8 tsp paprika 1/2 tsp Italian seasoning 1/2 c red wine or water Coarsely grind meat. Mix spices with wine (or water if grape or sulphite allergic). Pour evenly over meat and mix thoroughly. This can be done with the flat beater of the mixer on "Stir" for about 1 minute. Don't overmix. This can be used as bulk sausage or stuffed into casings for links.