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Hi, new to the forum & look forward to participating.

I was wondering if there are any low-fat and healthy sausage recipes out there? (I've tried using the forum's search function for an answer, but to no avail. Probably down to the user not the forum!)

Also, I'm thinking of purchasing the manual mincer from the main site. Is this ok for a beginner? Link: http://www.sausagemaking.org/acatalog/Standard_mincer_and_filler.html

Tony.

Hi, welcome to the forum.

A good starting point for your low fat sausage is this thread:

http://forum.sausagemaking.org/viewtopic.php?t=3512

A couple of our members sort of specialise in this area, I'm sure one of them will be along shortly to help.

As to the mincer, I regret I've never used that one so can't comment.

Phil

Another one here: http://forum.sausagemaking.org/viewtopic.php?t=6268

General chat about fat here: http://forum.sausagemaking.org/viewtopic.php?t=5390

Any more questions, just ask.

Welcome aboard.

Dave

Hi Tony and welcome.Ive done a fair bit of experimentation on low fat sausages.
How low fat do you want to go?
I generally dont concern myself with attempting to clone supermarket low fat sausages.
I buy meat that has little or no visible fat.Pork leg (trimmed) is good,turkey is low in fat especially breast but leg and thighare quite low in fat .Chicken is low in fat as is venison and veal.
The thing to do is to add tapioca starch at 3% of weight of meat then just make using your chosen recipe .If you use gelatine water that helps,I think gelatine water helps fat sausages as well.You might want to experiment with phosphate as well.
Turkey and lean pork or a mixture of both work really well.
Here is a typical recipe

lean meat 77.8% in this case 500gms.
Tapioca starch2.1% this will vary but is always 3% of meat 15 gms
water made with gelatin (optional) 12.5% 78 gms.
rusk 5.3% 34 gms.
2.3% spice mix 15gms.

The water is variable I dont know why this is so add it carefully and dont worry if you need more or less
If you like you can add 4 gms of phosphate to the above.
The spice mix I used in this was weschenfelders pork and leak but I usually use Oddleys cumberland adapted to my taste.
Again I dont know why but low fat sausages are better fried (even with no oil) than done in the oven Except for toad in the hole!!

Ive made simlar sausages to this with no rusk but it still needed about 8.5% water If you need any help please ask
Hope this helps

Jim