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Is there any alternative I could use instead of pork or lamb fat when making white meat sausages as some people do not like red meat

If you can find chicken or duck fat - use that. Or make your own.

Get some ducks prick them, and steam them gently in a large pot over some simmering water.for about an hour- the fat will be resting on top of the water. Just cool the fat to solidify it.

Ducks have a fair amount of fat in them.

As for the cooked duck you have afterwards, marinate it in some chinese spices and soy sauce for a couple of days, then deep-fry portions of it to make crispy fried duck.

Mmmm Yum!
Pancakes, spring onion, cucumber and hoi sin/plum sauce.
Oohhhh!

Ever tried making sausages with the marinated duck, hoi sin and spring onion (skip the cucumber it don't work)? They're damn good!!

No, I can't say i've tried that The duck is already cooked - does that work OK in a sausage casing which you then cook again?

No I always use raw Duck, it just reminded me of them that's all.
If you want the recipe I'll post it.

Go ahead and post it.

Say please

Just Kidding, I'll post it shortly.

Here you go:


Spuddy's Chinese Duck Sausages

500g Boned duck meat (diced)
500g Pork Belly (diced)
1 1/2 tsp Chinese five spice powder
1 inch Ginger root (grated)
3tbs hoi sin sauce (Amoy brand is best)
2tbs Plum sauce (Amoy again)
4tbs Soy sauce
1tsp salt
1/2 tsp MSG (monosodium glutamate) (optional)
5-6 Whole spring onions (chopped)
1tbs Sesame Oil

Mix all together and marinate overnight in the fridge.
Mince all through a coarse plate and mix well.
Refrigerate for another 2-3 hours then stuff into casings.

Aris thanks for the info will try that
Spuddy those sausages sound great going to try them as well

Would it make much difference if you marinated meat which was already minced?

Good question.
I'm not sure, I think it might affect the finished texture but I've never tried it that way so I can't say. You would need to chop the spring onions a bit finer but the marinating would be a lot quicker (you could probably mix and stuff almost straight away).
Overall I don't think it will affect the finished product much, if at all.
As long as it's mixed well so that the meat binds properly I can't see a problem.

Agreed, but you never know. It's these little techniques which make the difference between a great sausage and an excellent one. My problem is that I get the butcher to do the mincing. I think i'll look at getting a mincer soon.

At present numerous people are looking at diary whey (80%) and pure virgin olive oil. I'll try and post you the details in the next day or so.

Kind regards

Parson Snows

Low-fat information

Even though several companies have prepared products down to 1-3 % fat levels, the general consensus is that an acceptable palatable product could be made using a 10 % fat level.

1) Oatmeal along with crushed ice
An excellent binder, also good for lowering cholesterol
2) Whey Protein Concentrate (WPC 80%)
Refer to http://www.doitwithdiary.com/formulations/meat/ and
www.extraordinarydairy.com
They have been testing sausages; hotdogs etc in the 3-6 % fat range with 40 % less shrinkage. Basically for every 10 % of fat that is removed from the sausage formulation 10 % water and 1 % WPC (80 %) is added in its place.
3) Textured Vegetable Protein (TVP)
In its rehydrated state can be used at up to a 10 % inclusion rate without being overpowering. Rehydrated TVP should be kept refrigerated and used within 5 days. To rehydrate add � - 1 cup (180 - 250 ml) of boiling water per cup of TVP and allow to stand for 10 minutes or until all of the water has been absorbed. Allow to cool then use like meat.
4) Virgin Olive Oil and Rape Seed Oil
These have been used with some satisfactory results up to 2/3�s of the pork fat inclusion rate without being detectable. Check out www.danexport.dk
5) Fat Replacer
Developed by the US government this can be purchased from the Sausage Maker (www.sausagemaker.com). Maybe Franco would stock it if enough people expressed interest. Others are Z-Trim (www.ars.usda.gov.is/pr/1996/z-trim896.htm ) and Oatrim-10.


Kind Regards

Parson Snows

Spuddy wrote:Spuddy's Chinese Duck Sausages

I will have to pass this along to my duck hunting friends as a way to use the dark meat. Usually they will strip out the breasts and leave the remainder for scavangers because the dark meat is not as tasty.