• 4726 Food Grinder

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MODEL 4726
Instr uc tion Manual & Recipe Booklet
OSTER® MEAT/FOOD GRINDER
Manuel d’Instruc tions et Livre de Recettes
HACHOIR À VIANDE ET À NOURRITURE OSTER®
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
• READ ALL INSTRUCTIONS.
• To protect against risk of electric shock, do not put appliance in water or other liquid.
• Close supervision is necessary when Food Grinder is used by or near children.
• Unplug from outlet when not in use, before putting on or taking off parts,
and before cleaning.
• Avoid contacting moving parts. Never feed food by hand. Always use Food Pusher.
• Do not use fingers to scrape food away from discharge disc while appliance
is operating. Injury may result.
• Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or has been dropped or damaged in any manner. Return appliance
to the nearest authorized service facility for examination and repair or adjustment.
• The use of attachments not recommended or sold by the manufacturer may cause fire,
electric shock, or injury.
• Do not use outdoors.
• Do not let the cord hang over edge of a table or countertop. Do not rest cord
against hot surfaces.
• Never leave Food Grinder unattended while it is operating.
• If motor stalls turn off immediately and unplug Power Unit. To avoid injury,
first detach Food Grinder Head then disassemble and remove clogged pieces.
SAVE THESE INSTRUCTIONS
FOR PRODUCTS PURCHASED IN THE U.S. AND CANADA ONLY
This appliance has a polarized plug – one blade is wider than the other. To reduce the risk
of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not
fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature by modifying the plug in any way.
“The maximum rating as marked on the Food Grinder is based on the attachment that draws
the greatest load. Other recommended attachments may draw significantly less power.”
T HIS U NIT I S D ESIGNED FOR H OUSEHOLD USE O NLY
2
ASSEMBLING INSTRUCTIONS
HOW TO ASSEMBLE GRINDER HEAD
Before assembling, lubricate shaft of Feed Screw with vegetable oil (very sparingly,
to prevent excess oil from entering Grinder Body).
NOTE:
Always hold Grinder as shown
so the parts will drop into place
and be properly seated for
trouble-free operation.
Feed Cutting Grinding
Screw Blade Disc
Grinder
Body
1. Drop the Feed Screw into the Grinder Body.
2. Fit the four-fingered Cutting Blade over the end of the Feed Screw.
The Cutting Blade has a center hole with one side round and the other side square.
Attach Cutting Blade so that the square hole faces the Feed Screw.
3. Slide the Grinding Disc on next – either the coarse or the fine disc, whichever you need.
Turn the Disc until the square “ears” on the edge fit down into the two notches on the
rim of the Grinder Disc. NOTE: The Grinding Disc will protrude slightly over the rim
of the Grinder Body until the Retaining Ring is screwed tightly in place.
3
ASSEMBLING INSTRUCTIONS
Retaining
Ring
Wrench
Food Pusher
 
Coarse
Grinding
Disc
Fine Grinding
Disc
4. Screw on the threaded Retaining Ring. It must be tightened so no meat fibers can lodge
between Cutting Blade and Disc to hinder grinding.
5. A handy wrench is included for loosening tight retaining rings. Simply attach wrench
to retaining ring and turn counterclockwise.
HOW TO ATTACH GRINDER HEAD
1. Disconnect electric cord.
2. Loosen knob on side of Power Unit and insert
Ž Grinder Head in opening. Maintain a light force
to hold Grinder Head in place. Rotate Grinder
Œ  Head (1) to the left to approximate position
shown, then (2) to the right to the approximate
position shown, and then (3) back to the center.
This procedure insures that the Food Grinder
Head snaps into the correct position.
3. Tighten knob securely.
4. Turn unit ON and feed food into Food Hopper.
Use Food Pusher to guide food down into screw.
4
CLEANING
All parts must be clean so they will fit together snugly and give proper cutting action.
The Grinder Head can be completely disassembled for thorough cleaning by reversing
Steps 2, 3, and 4 of “How To Attach Grinder Head” section on Pages 3 and 4. A wrench
is included for loosening a tight Retaining Ring. To loosen, attach Wrench to Ring
and turn counterclockwise.
Wash grinder parts in hot, soapy water, rinse and dry thoroughly. Do not wash any
parts in an automatic dishwasher. Use a brush to remove food from hard-to-reach
areas in the grinding discs and food hopper.
IMPORTANT: With a clean cloth, thoroughly dry Cutting Blade and Grinding Discs
after washing. Allow to stand overnight to dry. Wrap in airtight wrap, such as plastic
or foil, to protect disc from moisture. Wipe the Power Unit with a damp cloth.
Do not immerse in water.
LUBRICATION
No oiling of internal parts is necessary. Any other servicing required should be done
by an authorized service facility.
TIPS FOR PROPERLY GRINDING FOOD
• All Grinder parts must be assembled tightly. If any parts are loose, food fibers
will lodge between them and clog up the Grinder. Should this occur, it will be necessary
to unplug unit, remove the Grinder Head, take it apart, clean out all food fibers, and
reassemble properly. Be sure to follow Step 4 of “How To Assemble Grinder Head”
section on Page 3.
• Before grinding, be sure food is free of bone fragments, nutshells and other hard objects.
• Always turn unit ON before inserting food.
• Cut foods into strips or pieces just slightly smaller than opening in grinder.
Most foods will feed into the Grinder without being forced. If any pressure is necessary,
use only the Food Pusher supplied; never push food by hand.
• Feed foods into Grinder slowly and evenly. Nut Meats should be fed 6 to 8 at a time.
Break bread into 6 or 8 pieces and drop into opening. Do not use food pusher on
bread crumbs or nut meats. They will feed themselves.
• Use coarse disc only on bread crumbs, unless recipe specifies fine disc.
• It is normal for a small portion of unground food to remain in the Grinder Head
when grinding is finished. To remove this food, break a piece of bread into eight pieces
and drop slowly into Grinder Head. As soon as bread appears at cutting surface,
turn unit OFF.
5
SAUSAGE MAKER
REDISCOVER HOMEMADE SAUSAGE WITH THE
HOME SAUSAGE MAKER
This Home Sausage Maker is designed for household use only.
Now you can enjoy the goodness of freshly made sausage, prepared right at home quickly
and easily. Fresh pork, beef, veal, or venison, fresh herbs and spices are all you need
to create and reproduce the OLD WORLD flavors of homemade country sausage.
Making your own sausage enables you to serve a high-quality product, free from any
additives or preservatives.
Before Beginning . . . REMEMBER:
Small
Stuffing
Tube
Large Medium
Stuffing Stuffing
Tube Tube
1. Always use fresh meat for maximum quality, flavor and wholesomeness.
2. Be sure all bowls, utensils, and equipment that come in contact with the meat
are clean and sanitary.
3. NEVER allow meat to reach room temperature. Work in small amounts and refrigerate
remainder of meat until ready to use to avoid bacterial growth.
4. For maximum flavor and moistness in sausage, always have approximately 25% fat
to 75% meat in your sausage mixture.
PREPARING NATURAL CASINGS FOR STUFFING
Natural casings can be purchased from your local butcher. In many areas they must be
ordered in advance, so plan ahead. The casings are packed in salt and must be soaked
about 1 hour before stuffing. Cut casings in 4-foot lengths for easy handling and stuffing.
Before stuffing, flush casing through with cold tap water.
(After making sausage, if any casings are left over, resalt.)
6
STUFFING TUBE USES
SMALL Stuffing Tube – Used to make pork or beef breakfast sausage, and Southern-
Style sausage. Use with natural sheep casings (about .5 to 1 inch or 21-25 mm in size).
MEDIUM Stuffing Tube – Used to make Country-Style sausage, such as Polish, Italian,
Bratwurst, Venison, Chorizo, etc., as well as skinless sausages.* Use with natural hog
casings (about 1 to 1.25 inches or 25 – 30 mm in size).
LARGE Stuffing Tube – Used to make larger skinless sausages* or to stuff larger casings.
Stuffed Sausage Yield:
Sheep Casings – 4-foot (1.2 m) length casings equal approximately 1-1/2 pounds (675 g)
stuffed sausage.
Hog Casings – 4-foot (1.2 m) length casings equal approximately 2-1/2 pounds (1 Kg)
stuffed sausage.
LINK SAUSAGES WITHOUT CASINGS
If desired, link sausage may be prepared without casings. Assemble Food Grinder Hopper
for 1- or 2-step method (see Page 8), using Fine or Coarse Grinding Disc only. Put meat
through Food Hopper, using the food pusher as a guide. Pinch sausage off into desired
lengths. (NOTE: For easier handling, stop motor when sausage reaches 6-inch lengths
and pinch in half.) Brown on all sides and serve. Uncooked links may be frozen on a
cookie sheet until firm, then wrapped in freezer paper or freezer bags. When ready to use,
brown frozen sausage and serve.
HOW TO ASSEMBLE SAUSAGE MAKER
1. For proper assembly, always hold Grinder Hopper as shown. Drop Feed Screw
into Grinder Hopper.
2. Fit Cutting Blade onto end of Feed Screw. NOTE: If Cutting Blade has a center hole
with one side round and the other square, attach Cutting Blade so that the square hole
faces Feed Screw. Cutting Blades with square center hole on both sides can be attached
with either side toward Feed Screw.
3. Place desired Grinding Disc on top of Cutting Blade. Grinding Disc fits snugly
when square ears of Disc fit into notches on rim of Grinder Body.
4. Select Stuffing Tube required for sausage making operation and place wide end
over Grinding Disc. Slide Retaining Ring over assembly and screw on Ring
until firmly attached.
5. Attach completed Sausage Making Assembly to unit, following Instructions (on Pages 4 & 5).
To disassemble for cleaning or changing Tubes, reverse Steps 1 through 5.
7
BASIC SAUSAGE STUFFING PROCEDURES
1-STEP METHOD: For sausages with casings – grind and stuff meat in one easy step .
1. Cut meat into 1-1/2 to 2-inch (3-cm – 5-cm) pieces to fit in Food Grinder Hopper.
2. Place meat in large bowl or on a clean flat surface. Sprinkle meat with required amount
of your favorite blend of seasonings. Add water if directed.
3. Toss the meat pieces gently with seasonings to coat evenly, using plastic or metal spoons.
4. Assemble Hopper as shown, using desired Stuffing Tube and Grinding Disc.
5. Generously coat Stuffing Tube with vegetable oil and slip casings onto Tube.
6. Ease 1 inch of casing off Tube before stuffing. Tie end with heavy string.
7. Start motor and feed the seasoned meat cubes into the Hopper opening with a gentle,
even pressure on the Food Pusher.
8. As the sausage is forced into the casings, loosely hold the casing end and ease it
off gradually as it fills.
9. Fill in one continuous rope. Do not fill too tightly. If link sausage is desired,
leave room enough to twist or tie between each link.
2-STEP METHOD: For sausages with casings – Grind meat entirely, then stuff in casings.
This provides a good distribution of fat, lean, and spices.
1. Follow steps 1 through 3 of 1-Step Method.
2. Assemble Food Grinder Hopper (see Assembly Instructions on Pages 3 & 4).
Omit Stuffing Tube. Grind directly into a bowl. Disassemble Food Hopper.
3. Start motor and feed the seasoned meat cubes into the Hopper opening with a gentle,
even pressure on the pusher. When all meat is ground . . .
4. Reassemble the Hopper with the Feed Screw, desired Grinding Disc and desired
Stuffing Tube. Assemble per instructions for 1-Step Method above.
5. Generously coat Stuffing Tube with vegetable oil and slip casings onto Tube.
6. Ease 1 inch of casing off of Tube before stuffing. Tie end with heavy string.
7. Start motor and feed the seasoned ground meat into the Hopper opening with a gentle,
even pressure on the Food Pusher.
8. As the sausage is forced into the casings, loosely hold the casing end and ease it off
gradually as it fills.
9. Fill in one continuous rope. Do not fill too tightly. If link sausage is desired, leave room
enough to twist or tie between each link.
8
STORING FRESH SAUSAGE
Fresh sausage must be refrigerated immediately after stuffing. If sausage is to be stored
longer than 2 or 3 days in the refrigerator, it must be frozen in proper freezer bags,
freezer paper or containers. Freeze portions that will be used at one setting.
Mark each portion with a waterproof marking pen as to the date and kind of sausage.
Always consult your favorite freezer book for recommended freezer storage times.
COOKING YOUR SAUSAGE
Par-Boil Method – Arrange sausage fresh or frozen in a cold skillet, add 2 to 4 Tbsp.
(30 ml – 60 ml) water per pound. Cover and simmer 8 to 10 minutes over a medium-low heat.
Uncover. Let water evaporate and brown evenly. COOK UNTIL WELL DONE.
Pan-Broil or Griddle Method – Arrange fresh sausage on cold griddle or skillet.
Cook on low heat, turning often. COOK UNTIL WELL DONE,
APPROXIMATELY 20 MINUTES.
9
APPETIZERS
The following recipes are but a few of the many you can create, using your Food Grinder
and Sausage Maker. You’ll find many recipes in your current cookbooks that contain
ground foods. It’s fun to experiment with your own recipes, too. Happy grinding!
SWEDISH MEATBALLS
1 medium onion, quartered 4 tsp. (20 ml) salt
2 Tbsp. (30 ml) butter dash of pepper
1 pound (450 g) beef chuck or shoulder, 1/2 tsp. (2 ml) nutmeg
cubed 6 Tbsp. (90 ml) butter
1 pound (450 g) pork shoulder, cubed 2 Tbsp. (30 ml) flour
3 slices dry bread 1 cup (250 ml) cream
1 cup (250 ml) chicken broth 3 cups (750 ml) milk
1/2 tsp. (2 ml) dried dill weed 4 eggs
Blender chop onion and cook in butter until soft. Put meat and bread alternately through
Grinder using Fine Disc. Mix meat, cooked onions, milk, eggs, salt, pepper and nutmeg
in a large bowl. Beat very well, at least 10 minutes, with an electric mixer. Chill well for
two hours. Form into small balls and brown in remaining butter. Remove to hot serving
dish. Mix cream, chicken broth, and flour and add to pan mixing well. Heat until
thickened. Add dill and stir well and pour over meat balls.
YIELD: 6-8 SERVINGS
CHOPPED LIVER
1 medium onion, quartered 1 tsp. (5 ml) salt
4 Tbsp. (60 ml) melted 1/2 tsp. (2 ml) pepper
chicken fat 1 Tbsp. (15 ml) red wine
1/2 pound (225 g) chicken livers 2 hard-boiled eggs
Sauté onions and chicken livers in chicken fat until livers are tender.
Put livers, onions and egg whites through Grinder using Fine Disc. Add seasonings
and wine and mix well to form a smooth paste. Chop egg yolks and use for garnish.
YIELD: 1-1/2 CUPS (375 ML)
LIVER AND BACON PATE
1 pound (450 g) bacon, cooked 1/4 tsp. (1 ml) pepper
1/2 pound (225 g) liver, cooked dash of cayenne
1/2 tsp. (2 ml) salt 1/2 cup (125 ml) cream
Grind the bacon and liver in Grinder using Fine Disc. Add remaining ingredients
and mix well.
YIELD: 2 CUPS (500 ML)
10
SANDWICH SPREADS
GOLDEN EGG SANDWICHES
6 hard-boiled eggs, shelled 2 Tbsp. (30 ml) mayonnaise
1 small onion 1 tsp. (5 ml) vinegar
1 can (7 oz. or 200 g) 1 tsp. (5 ml) Worcestershire Sauce
canned luncheon meat, dash garlic salt
cut into chunks Hamburger buns, split
1/2 pound (225 ml) processed cheese,
cut in chunks
Put eggs, onion, meat, and cheese through Grinder, alternating ingredients, using the
Coarse Disc. Stir in all remaining ingredients. Spread 2-4 Tbsp. (30-60 ml) of mixture
on hamburger bun halves. Broil 4 inches (10 cm) from the heat until golden and bubbly.
Garnish with a slice of stuffed olive.
YIELD: 3 CUPS (750 ML) SPREAD
SLOPPY JOES
1 pound (450 g) boneless beef chuck 1 can (10-1/2 ounces or 300 g)
or stew meat chicken gumbo soup, undiluted
1 small onion, cubed 1/2 tsp. (2 ml) salt
4 Tbsp. (60 ml) catsup 1/2 tsp. (2 ml) pepper
1 Tbsp. (15 ml) prepared mustard
Put meat through Grinder using the Fine Disc. Brown in a skillet. Using the Coarse Disc,
grind the onion. Add meat together with all remaining ingredients. Cook for 30 minutes
on medium heat. Serve on hamburger rolls.
YIELD: 3 CUPS
HAM SALAD
2 cups (500 ml) cooked ham 1/3 cup (75 ml) mayonnaise
2 sweet or dill pickles 1 tsp. (5 ml) prepared mustard
1/4 medium onion
Put ham, pickles, and onion through Grinder using Fine Disc. Mix well with
remaining ingredients.
YIELD: 2-1/2 CUPS (675 ML)
11
MAIN DISHES
SALISBURY STEAK
2 pounds (1 Kg) boneless 1 tsp. (5 ml) salt
chuck roast, cubed 1/2 tsp. (2 ml) pepper
1 medium onion 1/2 tsp. (2 ml) garlic
1 stalk celery 1 can (15 ounces or 425 g)
1/2 large green pepper tomato sauce with celery
1 tsp. (5 ml) dry mustard and green pepper pieces
Using Fine Grinding Disc of Grinder, grind meat, onion, celery, and green pepper.
Add seasoning and mix thoroughly. Form into 8 patties and sear over high heat to
brown. Reduce heat and cook 10 minutes. Pour over tomato sauce, cover and simmer
20 minutes. Remove cover and simmer 10 minutes longer to thicken sauce.
Serve with rice, if desired.
YIELD: 8 SERVINGS
MEAT LOAF
6 slices bread 1 large carrot, cut in 1-inch
1 medium onion (2-cm) pieces
2 pounds (1 Kg) beef chuck 1 Tbsp. (15 ml) salt
2 pounds (1 Kg) pork shoulder 1 cup (250 ml) milk
1/2 tsp. (2 ml) pepper 1 egg
Heat oven to 350°F (180°C). Grease 9" x 5" x 4" (23 x 13 x 11 cm) loaf pan.
Put bread and onion through Grinder using Coarse Disc. Put beef, pork, and carrot
through food grinder using Fine Disc. Add milk, egg, salt, and pepper and mix
thoroughly. Pack lightly into prepared pan. Bake for one hour. Serve either hot or cold.
YIELD: 8 SERVINGS
12
STUFFED MEAT LOAF
Meat Mixture:
5 slices fresh bread 1-1/2 tsp. (7 ml) salt
1 large onion, cut in eighths 1 tsp. (5 ml) nutmeg
2 pounds (1 Kg) boneless 1/2 tsp. (2 ml) pepper
beef chuck, cubed 1/2 cup (125 ml) milk
1 egg
Filling Mixture:
3 slices fresh bread 1/2 cup (125 ml) butter or margarine
3/4 cup (175 ml) celery pieces 1/2 cup (125 ml) crumbled blue cheese
2 large onions, cut in eighths 1 cup (250 ml) parsley sprigs
1 can (4 ounces or 110 ml)
mushroom pieces and stems,
drained
Heat oven to 425°F (220°C). Slightly grease a 9" x 13" (23 cm x 33 cm)
baking pan. Put bread and onion through Grinder using Coarse Disc. Put meat through
food grinder using Fine Disc. Lightly mix egg and milk and add to meat and crumb
mixture along with seasonings. Mix thoroughly. Grease a large sheet of heavy foil,
place the meat mixture on it and pat it into an 8" x 12" (20 cm x 30 cm) rectangle.
Refrigerate while preparing filling. Wash and dry grinder head thoroughly, then put
bread through meat grinder using Coarse Disc. Set aside. Put celery, onions,
parsley, and mushrooms, through food grinder using Coarse Disc. Melt butter in a
skillet and sauté vegetables until golden. Add to bread crumbs. Add blue cheese and
mix well. Cool about 10 minutes. Spread filling over meat and roll up jelly roll fashion.
Wrap loaf completely in foil and set in baking pan. Bake about 40 minutes then turn back
foil and bake about 20 minutes longer until nicely browned. Remove from foil with
two wide spatulas.
YIELD: 6-8 SERVINGS
13
CABBAGE ROLLS
(An Old Favorite)
8 cabbage leaves 1 onion
1 pound (454 g) beef 1 tsp. (5 ml) salt
1/2 pound (227 g) pork 1/2 tsp. (2 ml) pepper
6 saltines 1 egg
SAUCE:
1 can (1 pound or 450 g) tomatoes 1/2 tsp. (2 ml) salt
1/2 cup (125 ml) water dash powdered sage
1/2 tsp. (2 ml) sugar 1/2 bayleaf
Cook cabbage leaves in boiling, salted water for 2 minutes. Drain. Grind beef,
pork, saltines, and onion in Grinder using Fine Disc. Stir in egg and seasoning.
Place 3 Tbsp. (45 ml) of meat mixture on each leaf and roll. Fasten with toothpick. Put in
large skillet and cover with tomato sauce. Cover skillet and simmer about one hour.
VARIATIONS: Scald 4 to 5 medium green peppers. Drain and stuff with meat mixture.
Stand upright in pan. Add sauce and proceed as above.
YIELD: 8 SERVINGS
TURKISH MEAT BALLS
1 slice dry bread 2 eggs
1 medium onion 1 Tbsp. (15 ml) dried mint leaves
1 cup (250 ml) parsley sprigs 1-1/2 tsp. (7 ml) salt
1 pound (454 g) lamb shoulder, cubed 1/2 tsp. (1 ml) pepper
1 pound (454 g) lean beef chuck, cubed olive oil
Put bread, onion, and parsley through Grinder using Coarse Disc. Put lamb and beef
through Food Grinder using Fine Disc. Add remaining ingredients except olive oil and
mix well. Form into 30 meatballs about the size of golf balls. Place on broiler rack and
brush with olive oil. Broil about 4 inches (10 cm) from the heat until meat is desired
doneness, turning to brown all sides. Serve on a bed of cooked, cracked wheat with
yogurt or sour cream.
YIELD: 6 SERVINGS
14
CONFETTI CASSEROLE
(A Convenient Do-Ahead Dish)
4 Tbsp. (60 ml) 2 Tbsp. (30 ml) oil
buttered toast crumbs 1/2 tsp. (2 ml) salt
1-1/2 pounds (680 g) beef stew meat dash pepper
1 medium diced onion 1 egg, beaten
1 cup (250 ml) cream style corn 1/2 cup (125 ml) green pepper, diced
2 tomatoes, sliced
Butter 2 slices of toast. Put through Grinder using Fine Disc. Set aside to be used later.
Grind the meat and onions using the Fine Disc. Brown the meat, onions, and pepper
with the oil in a skillet. Remove from heat. Add seasonings and egg and mix well.
Put half the corn in a greased 1-1/2 quart (1-1/2 liter) casserole. Add half the meat,
mixture, then a layer of sliced tomatoes. Add the remaining corn, meat, and tomatoes.
Top with the buttered crumbs. Bake 35 to 40 minutes at 350°F (180°C).
YIELD: 4 SERVINGS
NOTE: Casserole may be prepared ahead, such as the day before,
and baked the next day.
SPANISH RICE
(A 1-Hour Casserole from Start to Finish)
1/2 pound (225 g) beef stew meat, 1 can (28 ounces or 800 g)
cut into cubes whole tomatoes, drain and
1 medium onion, quartered reserve liquid
1 medium green pepper, 1-1/2 tsp. (7 ml) salt
cut into strips 1/2 tsp. (2 ml) garlic salt
1 cup (250 ml) cheddar cheese cubes 1/2 tsp. (2 ml) oregano
(about 6 ounces or 170 g) 1/4 tsp. (1 ml) pepper
1-1/2 cups (375 ml) quick-cooking rice
Put meat through Grinder using the Fine Disc. In a skillet brown well.
Using the Coarse Disc, grind onion, green pepper, cheese, and drained tomatoes.
In a 3-quart (3 liter) oven-proof casserole combine all ingredients including
tomato juice. Cover and bake in a preheated 350°F (180°C) oven 45 minutes.
Uncover and bake an additional 15 minutes.
YIELD: 4-6 SERVINGS
15
MAIN DISHES
HASH
2 cups (500 ml) cooked potatoes 1/4 tsp. (1 ml) pepper
2 cups (500 ml) cooked beef 4 Tbsp. (60 ml) butter
1 small onion 1 cup (250 ml) brown gravy, or
1 tsp. (5 ml) salt 1 cup (250 ml) light cream
Put the beef, potatoes, and onion through Grinder using the Coarse Disc.
Add seasonings and gravy or cream. Mix well. Melt butter in large skillet and
cook hash over low heat about 20 minutes.
VARIATION: RED FLANNEL HASH
Grind 1 to 2 cups (250-500 ml) cooked beets or carrots along with potatoes and beef.
About 5 minutes before removing from heat, make 6 depressions in hash with
large spoon. Fill each depression with 1 egg. Cover pan and continue cooking
about 4 to 5 minutes or until eggs are cooked.
YIELD: 4-6 SERVINGS
HOMEMADE SAUSAGE
COUNTRY PORK SAUSAGE
1/2-1 tsp. (2-5 ml) red pepper 2 tsp. (10 ml) dried sage
(cayenne) 8 pounds (4 Kg) boneless pork butt
3 Tbsp. (45 ml) salt or pork shoulder, cut into 1-1/2-inch
2 tsp. (10 ml) black pepper (4-cm) cubes
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc and stuff into casings or shape into patties.
Freeze in meal-size portions.
OLD-WORLD ITALIAN SAUSAGE
2 tsp. (10 ml) salt 1 tsp. (5 ml) red pepper (cayenne)
1 tsp. (5 ml) black pepper (optional)
4 tsp. (20 ml) fennel seeds 8 pounds (4 Kg) boneless pork butt
4 tsp. (20 ml) oregano or pork shoulder, cut into
1 tsp. (5 ml) garlic powder 1-1/2-inch (4-cm) cubes
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc. Shape into patties. Freeze in meal-size portions.
16
HUNTER’S VENISON SAUSAGE PATTIES
2 Tbsp. (30 ml) salt 4 pounds (Kg) boneless venison or beef,
2 tsp. (10 ml) coarsely cut into 1-1/2-inch (4-cm) cubes
ground black pepper 4 pounds (Kg) boneless pork butt
3/4 tsp. (7 ml) mace or pork shoulder, cut into 1-1/2-inch
1/4 tsp. (1 ml) nutmeg (4-cm) cubes
1/4 tsp. (1 ml) cloves 1/2 tsp. (2 ml) garlic powder
1/2 tsp. (2 ml) allspice
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc. Shape into patties. Or, grind with desired grinding disc
and stuff into casings. Freeze in meal-size portions.
GARLIC SAUSAGE
1 small onion, quartered 1 tsp. (5 ml) black pepper
2 pounds (1 Kg) boneless 1 tsp. (5 ml) sage
pork shoulder, cut into 1/2 tsp. (2 ml) thyme
1-1/2-inch (4 cm) cubes 1/4 tsp. (1 ml) ground nutmeg
1/4 pound (100 g) pork fat, 1/4 tsp. (1 ml) ground ginger
cut into 1-1/2-inch (4-cm) cubes 4 cloves garlic, minced
2 tsp. (10 ml) salt 1/8 tsp. (.5 ml) ground allspice
Grind onion with Coarse Disc into large bowl. Add meat, fat, and seasonings.
Toss until well coated. Grind with Coarse Disc and stuff into casings or shape
into patties. Cook or freeze in meal-size portions.
YIELD: 2-1/2 POUNDS (1.25 KG)
INDIANA FARM SAUSAGE
2 small onions, cut into 2 Tbsp. (30 ml) sage
1-1/2-inch (4-cm) cubes 1 Tbsp. (15 ml) cayenne pepper
1 Tbsp. (15 ml) butter or margarine 2 Tbsp. (10 ml) salt
3 pounds (1.5 Kg) lean 1-1/2 tsp. (7 ml) chili powder
boneless pork butt, cut 1-1/2 tsp. (7 ml) marjoram
into 1-1/2-inch (4-cm) cubes 1-1/2 tsp. (7 ml) thyme
1 pound (450 g) pork fat, 1/2 tsp. (2 ml) garlic powder
cut into 1-1/2-inch (4-cm) cubes
Grind onions with Coarse Disc and sauté in pan with butter. Combine onions, meat, fat
and seasonings in large bowl. Toss until well coated. Grind with Coarse Disc and stuff
into casings or shape into patties. Cook or freeze in meal-size portions.
YIELD: 4 POUNDS (KG)
17
ITALIAN PARMESAN SAUSAGE
4 pounds (Kg) boneless 2 tsp. (10 ml) cayenne pepper
pork butt or shoulder, cut 1-1/2 tsp. (7 ml) salt
into 1-1/2 inch (4 cm) cubes 1 tsp. (5 ml) black pepper
1-1/2 cups (375 ml) grated 1 Tbsp. (15 ml) water
Parmesan cheese 1/4 cup (50 ml) finely chopped parsley
Combine all ingredients, except water, into large bowl. Toss with water to coat meat.
Grind with Coarse Disc and stuff into casings or shape into patties. Cook or freeze in
meal-size portions.
YIELD: 4 POUNDS (KG)
BRATWURST
8-1/2 tsp. salt 1 tsp. garlic salt
5 tsp. black pepper 1 tsp. mustard seed
2-1/2 tsp. grated nutmeg 2-1/2 tsp. mace
8-1/2 pounds veal and pork
(We suggest about 6 pounds
pork to 2-1/2 pounds veal)
Sprinkle combined seasonings over meat cubes in a large bowl. Toss until well coated.
Grind with desired grinding disc and stuff into casings.
RELISHES
ONION RELISH
14 medium-sized onions 4 cups (1 liter) white vinegar
6 green peppers, seeded 3 cups (750 ml) sugar
6 fresh or 3 dried hot peppers 2 Tbsp. (30 ml) salt
Grind onions and peppers in Grinder using Coarse Disc. Cover with boiling water
and let stand for 5 minutes. Drain well. Heat vinegar, sugar, and salt in large
saucepan until sugar is dissolved, stirring occasionally. Add vegetables.
Bring to boil and simmer 15 minutes. Pour into hot canning jars and seal.
Process 15 minutes in a boiling water bath.
YIELD: 3 PINTS (1-1/2 LITERS)
RAW CRANBERRY RELISH
4 cups (1 liter) cranberries 2 cups (500 ml) sugar
1 large orange, cut in eighths
Put cranberries and orange through Grinder using Coarse Disc. Add sugar and stir well.
Cover and allow to stand at room temperature about one hour before serving.
YIELD: 4 CUPS (1 LITER)
18
FALL RELISH
8 cups (2 liters) peeled ripe tomatoes 3 tsp. (45 ml) salt
1/2 cup (125 ml) brown sugar 2 cups (500 ml) sliced onion
1/2 cup (125 ml) white sugar 1 cup (250 ml) green pepper
1-1/2 cups (375 ml) cider vinegar 1/2 cup (125 ml) sweet red pepper
1 tsp. (5 ml) celery seed 2 cups (500 ml) unpeeled apples
1 tsp. (5 ml) mustard seed 1 tsp. (5 ml) whole cloves
2 cinnamon sticks
Put the tomatoes, onion, and peppers through Grinder using the Coarse Disc.
Cook together until thick. Use the Coarse Disc to grind the apples. Add to the cooked mixture.
Tie the cinnamon and cloves in a cloth bag and add. Cook the combined mixture again
until thick. Add the remaining ingredients and continue cooking until thick. Pack in hot
canning jars. Process 15 minutes in a boiling water bath.
YIELD: ABOUT 8 PINTS (4 LITERS)
MISCELLANEOUS RECIPES
LIVER DUMPLINGS
6 cups (1-1/2 liters) water 1 egg
6 beef bouillon cubes 3 Tbsp. (45 ml) all-purpose flour
5 slices bread 1-1/2 tsp. (7 ml) salt
1 pound (454 g) liver, 1/4 tsp. (1 ml) pepper
membrane removed 1/2 tsp. (2 ml) nutmeg
1 medium onion 1/2 tsp. (2 ml) marjoram
1 cup (250 ml) parsley sprigs
In 3-quart (3 liter) saucepan heat water and bouillon cubes. Using Fine Grinding Disc,
grind bread, liver, onion, and parsley. Add egg, flour, and seasonings. Mix well.
Drop from tablespoon into boiling beef broth. Simmer about 10 minutes.
YIELD: 4-6 SERVINGS
STRAWBERRY-RHUBARB JAM
2 thick stalks rhubarb, about 1/4 tsp. (1 ml) salt
18 inches or 450 cm long 1 package (1-3/4 ounce or 48 g)
1 quart (1 liter) strawberries, powdered fruit pectin
hulled and washed 5-1/2 cups (1.35 liters) sugar
2 Tbsp. (30 ml) lemon juice
Place large saucepan under Grinder head. Using Coarse Disc, grind rhubarb and
strawberries. Add lemon juice, salt, and pectin. Cook and stir until boiling. Add sugar.
Stirring constantly boil 1 minute. Turn off heat source. Stir and skim 5 minutes.
Ladle into hot canning jars, leaving 1/2 inch (1.2 cm) headspace.
Seal and process in simmering water bath 10 minutes. YIELD: 6 PINTS (3 LITERS)
19
POTATO KUGEL
4 cups (1 liter) raw potatoes 1-1/2 tsp. (7 ml) salt
(about 4 medium potatoes) 1/4 tsp. (1 ml) pepper
6 sprigs parsley, stems removed 4 Tbsp. (60 ml) melted butter
1 large onion, quartered 1/3 cup (75 ml) flour
3 eggs
Put potatoes, parsley, and onion through Grinder using Fine Disc. Rinse in colander
to remove excess potato starch. Drain well. Beat eggs, add seasonings, flour, and
melted butter. Beat until smooth. Mix batter thoroughly with well-drained potatoes
and turn into greased 1-1/2-quart (1-1/2 liters) casserole. Bake at 350°F (180°C)
for 1 hour or until brown. Serve hot.
YIELD: 6-8 SERVINGS.
NOTE: If a more coarse texture is desired, use Coarse Disc.
YOU CAN REFER TO THE DIAGRAM BELOW TO
BETTER HELP YOU USE YOUR FOOD GRINDER
Food Grinder Body
2 Washers Feed Screw
Clamp Ring
Clamp Ring
In order to enhance and improve the performance of your Oster® Meat/Food Grinder,
we have provided you with flat washers. You only need to apply two to the drive-end shaft
on your feed screw. The extra


Use: 0.5404