5 lb Coarse Ground Pork Butt

1 1/3 T Salt

1 1/3 T Ground Coriander

3/16 T Coarse Ground Black

5 Cloves pressed garlic

2 T Paprika

1 c Cold water

pper Add 2 tsp crushed red peppers for HOT sausage.
Combine all ingredients, mix well and stuff into hog casing or make patties.

1 Tbsp olive oil 1 onion, chopped 4 celery stalks, sliced 6 oz smoked sausage ( such as kielbasa), coarsely chopped 4 cups chicken or vegetable stock 4 cups water 2 cups green lentils 1 strip (3 inches long) orange rind 1 tsp crumbled dried marjoram 1 tsp crumbled dried savory 3 carrots, peeled and sliced 2 potatoes, peeled and diced salt and pepper

In large heavy saucepan, heat oil over medium heat; add onion and cook for 5 minutes, stirring occasionally.
Add celery and sausage; cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to boil. Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender.
Discard orange rind. Season with salt and pepper to taste.

Nutritional Analysis: Calories 408 Total fat 12 g (24% calories) Sat.
fat 3 g Fibre 9 g Protein 25 g CHO 52 g Cholesterol 19 mg Sodium 871

Makes: 6 main-course servings- about 1 1/4 cups each

3 lb Ground Turkey

1 md Onion, chopped

1/2 c Italian parsley, chopped

2 ts Dried sage

6 cl Garlic, finely minced

2 ts Ground ginger

2 ts Red pepper flakes

1 ts Ground cloves

1 ts Freshly ground pepper

In a large mixing bowl, thoroughly combine all ingredients.
By hand, mix into 24 2″ by 1″ thick patties.
Arrange the patties in two very large skillets.
Cook over medium heat, turning once for 12 to 17 minutes, until cooked through in the center.