Fishing

Ingredients
2 Boston pork butts, skinned, boned, and cut into small chunks (including fat), weighing 6 pounds after trimming
1-1/2 tablespoons salt
2 teaspoons black pepper
1/2 teaspoon crushed red pepper
5 tablespoons minced broadleaf parsley
1/2 cup grated Asiago cheese
4 tablespoons crushed fennel seeds
3 garlic cloves, minced

Instructions
Crisp fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes.
In a large bowl, combine all ingredients and thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to meld.
Put seasoned pork chunks through medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings. Fry a sample patty in melted butter to test fot proper seasoning. All sausages can be prepared as patties (the easiest and many think the most flavorful method of preparation), or run through a sausage-stuffer into hog casings, then frozen. All food choppers or grinders come with sausage-stuffing instructions.
Yield: about 6 pounds

Ingredients
2 pounds lean ground pork or turkey, at room temperature
1/3 cup finely chopped onion
2 teaspoons finely minced fresh parsley
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon dried basil (optional)
1 teaspoon dried marjoram (optional)
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme (optional)

Instructions
In a deep bowl, combine all ingrediellts, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done. Drain on paper towels and serve immediately. An alternate way to prepare sausage is to shape mixture into large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.
Yield: 24 slices or 50 balls

4 pounds boneless, skinless turkey breast 2 pounds boneless pork loin 2 tablespoons browning-and seasoning sauce 1 teaspoon salt

Position knife blade in food processor bowl; add half of turkey, pork, and seasonings. Process until smooth. Repeat procedure with remaining ingredients.
Yield: 6 pounds (585 calories [24.6% from fat] per pound).

1 pound Basic Meat Mixture 1 teaspoon rubbed sage 1/2 teaspoon black pepper 1/4 teaspoon dried crushed red pepper Vegetable cooking spray

Combine first 4 ingredients; shape into eight (2-ounce) patties. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Cook sausage patties 3 minutes on each side or until browned.
Yield: 4 servings (172 calories [23% from fat] per patty), 30.3 g protein, 4.5 g fat (1.4 g saturated), 0.3 g carbohydrate, 0.1 g fiber, 88 mg cholesterol, 158 mg sodium, and 16 mg calcium.

1 pound Basic Meat Mixture 1 teaspoon fennel seeds, crushed 3/4 teaspoon coriander seeds, crushed 3/4 teaspoon dried parsley flakes 1/2 teaspoon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1 yard sausage casing Vegetable cooking spray

Combine first 7 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Cook sausage until browned, turning occasionally.
Note: To make eight (2-ounce) pat ties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side.
Yield: 4 servings (174 calories [23% from fat] per link or 2 patties), 31.3 g protein, 4.6 g fat (1.3 g saturated), 2.1 g carbohydrate, 0.9 g fiber, 88 mg cholesterol, 304 mg sodium, and 23 mg calcium.

1 pound Basic Meat Mixture 1/4 teaspoon pepper 1/4 teaspoon rubbed sage 1/4 teaspoon ground marjoram 1/4 teaspoon dried thyme Dash of ground bay leaves 1/8 teaspoon minced garlic 1 tablespoon dry white wine 1 yard sausage casing 1/2 cup water

Combine first 8 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 5 minutes or until browned, turning occasionally.
Note: To make eight (2-ounce) patties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until browned.
Yield: 4 servings (174 calories [22% from fat] per link or 2 patties), 30.3 g protein, 4.4 g fat (1.4 g saturated), 1.3 g carbohydrate, O. 1 g fiber, 88 mg cholesterol, 162 mg sodium, and 17 mg calcium.

Ingredients
2 pounds salmon fillets
2 cups water
2 cups dry white wine
4 tablespoons (1/2 stick) unsalted butter
2 carrots, peeled and minced
2 leeks, well rinsed, dried, and minced
2 ripe tomatoes, seeded and chopped
1/2 cup chopped fresh dill
1/2 cup fresh bread crumbs
2 egg whites
2 tablespoons Pernod
2 tablespoons fresh lemon juice
1 cup heavy or whipping cream
1 teaspoon dried tarragon
Pinch ground nutmeg
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
8 ounces fresh bay scallops, halved


Instructions Poach the salmon fillets in the wine and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.
Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and saute for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nut meg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.
Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours.
When ready to cook, fill a large Dutch oven or stock pot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.
Yield: 6 sausages, 12 appetizer portions

15 lbs caribou 5 lbs pork, fresh 3 ounces water 1 ounce black pepper 3/4 ounce ground ginger 1 1/4 ounces ground nutmeg 1/2 ounce ground allspice 1/2 ounce ground coriander 2 ounces paprika 2 teaspoons garlic powder 10 ounces salt 1 tablespoon liquid smoke (optional) sausage casings

1. Grind together the two meats and mix thoroughly. 2. Add the water. 3. Mix the spices thoroughly and mix well into meat mixture. 4. If sausage is to be smoked, omit the liquid smoke. 5. You may stuff sausage into casings, making 6-8" links and smoke them. 6. OR make into patties for freezing. 7. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. 8. Tie the ends with string; put into a large kettle of cold water and bring to a boil. 9. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. 10. Drain and cool. 11. They can also be canned after boiling.

2 1/2 teaspoons garlic salt 1 teaspoon hickory smoke salt 5 teaspoons tender quick 2 1/2 teaspoons fresh coarse ground black pepper 2 1/2 teaspoons mustard seeds 4 lbs ground elk 1 lb ground pork

1. Mix all seasonings. 2. Add to meat. 3. Mix well with hands. 4. Refrigerate covered overnight. 5. Mix again. 6. Refrigerate covered another night. 7. Form meat into 5 rolls. 8. Place rolls about 2" apart on rack in large shallow pan. 9. Place in center of 350 oven. 10. Bake 10 min. 11. Reduce heat to 200 and bake 8 hr, turning every 2 hr. 12. Drain off grease as necessary. 13. Outside will be dark and glossy. 14. Inside will be pink. 15. Cool. 16. Wrap each individually in foil. 17. Keeps in fridge 2 weeks or in freezer 4 wks.

Per Sausage
500 g pork, more lean than fatty 1/2 ounce coarse salt 1/8 ounce black pepper 1/8 ounce liquid glucose (optional) 1 pinch dried garlic 1/4
teaspoon mustard seeds

1. Mix all the ingredients together well and grind finely through a meat grinder. 2. Knead the mixture for 5 minutes. 3. Stuff the mixure into natural skins, naturine skins or silk skins. 4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days. 5. Too much heat in the first 3 days can lead to fermentation. 6. Either smoke twice or eat as is.