, where you been?Ridiculous I know BUT Anyone have a Low fat sausage recipe?
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by JerBear » Sun Dec 09, 2012 8:28 pm
I'd really like to try the Bookham Boozy Sausage posted by Wheels a bit earlier in the post, being an American I'm not used to using rusk in my sausages, I'm assuming it can just be left out?
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JerBear - Registered Member
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by captain wassname » Sun Dec 09, 2012 11:59 pm
problem is there is a lot of liquid in these so you need something to soak up the booze
Soy protien does a decent job
http://forum.sausagemaking.org/viewtopi ... e&start=60
Its a long thread but there are a couple of recipes which I developed.Its not worth doing any kind of beer sausage (or any flavoured sausage) unless you use a large(ish) percentage of flavouring
Jim
Soy protien does a decent job
http://forum.sausagemaking.org/viewtopi ... e&start=60
Its a long thread but there are a couple of recipes which I developed.Its not worth doing any kind of beer sausage (or any flavoured sausage) unless you use a large(ish) percentage of flavouring
Jim
now merely fat
- captain wassname
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49 posts
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