Dr Dave's Healthy Sausage Recipe Mk I

[saucisson]

The elusive goal, a sausage that tastes like a sausage but one I can convince myself is healthy.

This could be a long voyage...

Yes I could just eat good sausages once every three months but I wanted more

I won't go into the whys and wherefores too much but here is my first offering, based on the Scobies giveaway sausage mixes, so as to make it easier for others to try if they are mad enough. ( I will break down the Scobies mixes into ingredients at a later date).

Glenfresh Pork Sausage. Note this doesn't have any pork in it

1 kg diced turkey from the supermarket (11% poultry fat)
250g Atora Vegetable Suet (60% vegetable fat)

(This gives a "meat" mix of 20% fat of which only 6% is animal derived.)

275g Scobies Glenfresh Pork Sausage mix

450 ml "stock" ( a chicken stock cube dissolved in boiling water and allowed to cool).

Cool everything.

Coarsely mince the Turkey, cool, mix in the Scobies seasoning/sausage mix and 2 /3rds of the stock until well mixed, then mix in the Suet and the rest of the stock.

Stuff into Hogs, cook and enjoy:





tasted very nice...

I'll try some more tomorrow when they have rested a bit.
Dave

[wheels]

Dave>

These look great but you may want to see http://www.eatwell.gov.uk/healthydiet/foodmyths/#elem221099

Vegetable suet is suitable for vegetarians but it's just as high in fat as beef suet, and contains as much saturated fat.

Regards
Phil

[Oddley]

Dave, you might as well have used 20% backfat...

Seriously though, to make a reduced saturated fat sausage, you may have to think of using olive oil to replace about 10% of the fat, and use 2-3% Tapioca starch as a fat replacer.

Have you thought of grilling, instead of frying, this will also help.

It may also help, to have a look over _Darkstream_ posts on the subject.

[saucisson]

Spoilsports

Seriously though, thanks for the feedback.

It was Atora light which contains 30% less fat than standard suet, but I take the point about the saturated fat content, maybe that's why they still tasted so good , I'll keep experimenting.

Dave