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PostPosted: Sun Nov 21, 2010 10:59 am
by tristar
quietwatersfarm wrote:
A beef or a Lamb sausage should not be viewed as an attempt to mimic a pork sausage, they are things of great beauty in themselves!

La'Sovah and bil-hanā' wa ash-shifā! :D


Hi QWF,

I think all sausages are things of beauty, created to try and ensure that nothing is wasted. Delicious, ecologically and environmentally friendly!

Regards,
Richard

PostPosted: Sun Nov 21, 2010 9:51 pm
by Snags
Just thinking the only kosher fat that would be close to pork would be duck
So either a duck meat sausage using the neck or add duck fat to a beef sausage might be a good mouth feel compromise.

PostPosted: Sun Nov 21, 2010 11:42 pm
by wheels
...or add tapioca flour as a fat replacement like Captain Wassname does in his sausages?

Phil

PostPosted: Mon Nov 22, 2010 7:33 am
by tristar
Image

http://nungkysman.wordpress.com/2006/09/17/duck-bacon-and-sausage/

My efforts with duck, needed some dried milk powder, but as has been mentioned that would not be kosher, so wheels' suggestion of tapioca flour would probably be the best option. I think if I had had some leg meat they would have worked without the additions, but as you can see they were made simply from breast.

Regards,
Richard

Re: good beginner kosher sausage link recipe/method?

PostPosted: Thu Feb 21, 2013 7:32 am
by Michal Denis
I like the suggestion given by wheels. I will try it.