Ridiculous I know BUT Anyone have a Low fat sausage recipe?

[wheels]

I keep meaning to get around to it too!

[captain wassname]

Phil I was going to post a picture of a keg of Guinness for you but I was worried you might look at all of it at once

Jim

[wheels]

...too late, hic!

[Bugly]

Hi All,

I know LOW FAT and SAUSAGE dont really go together but I am a porker and need to ched some of my back fat, and front fat, so I can see my weiner again. Not literally but I thought I would just put a few sausage references in

Sainsburys do a really low fat Sausage which equates to 1 weight watchers point per sausage, and they are actually edible too. Normal sausages are about 3-4 points ish

Does anyone have any ideas on how I can make a lower fat sausage, that still taste good and isnt as dry as something very dry?!?

I look forward to your help as I want to start making good sausages again that are good for me

Cheers, Rob

The best way of making a lower fat sausage that retains the taste of the original recipe is to only make it half as long!

Cheers - Bugly

[captain wassname]

Hi I came across this:

http://lpoli.50webs.com/index_files/Mor ... hicken.pdf

I thought a ready made reciepe just the fat to worry about .As I wont be using rusk I wa wondering about the useof gelatine. So I posted on Equipment and suppliies about this
http://www.sausagemaker.com/index.asp?P ... rodID=1378

and I also found this

http://forum.sausagemaking.org/viewtopi ... 25104c9da6

So I was thinking for now I would go with81.65% lean chicken and 2.5% tapioca starch.but im not too shure if I would need at least some water. Maybe I should mix it up and see how it feels

Glad of any comments.

Jim

[wheels]

Jim

Why not have a play around with your original? Rusk & water are certainly good ways of reducing the fat, as is adding the apricot and onion from the Len Poli one.

Maybe something like:

500g Healthy eating pork medallions 2.2% fat
500g Turkey breast fillets 0.8% fat
120gm Rusk
150ml Agar water (1 rounded tablespoon dissolved in 250ml water) or gelatine water.
60gm Semi dried apricots or apples (prunes?)
60gm Onions or leeks
30gm Seasonings (inc. 20gm salt), Fresh Parsley, Fresh Coriander etc, spices.
3 tablespoons skimmed milk powder

Something like that anyway.

This should give around 68% meat and very low fat. Don't blame me if it tastes awful though!

HTH

Phil

[captain wassname]

Phil I think your right I will go back to my original reciepe i.e. Daves as he has made these and they worked Ill try the Len Poli one with some tapioaca starch later. Im a bit (completley) puzzled as to the method of adding the gelatine water. Presumably it will need to be warm in order to prevent setting so what happens when it goes into the cold mix.Do I need to keep the mix warmer than usual.
Thanks for your support Im aiming for monday

Jim

[wheels]

Jim

I'd use leaves of gelatine and soak them in cold water before dissolving in hot - they turn very soft in cold water, I think you cold let the mixture go cold before use, but obviously don't leave it in its cold state for too long. If it sets solid you can always reheat it.
I know nothing of the use of Agar Agar - is it prepared in the same way?

Phil

[captain wassname]

Phil Ill have to go with gelatine as I havnt seen agar in any supermakets within 15 miles and the next lot are 40 miles away

Thanks again Jim

[saucisson]

Agar is very like the powdered gelatine, but is normally sold in flakes. I'd use gelatine unless you want to go veggie sausage.

[Spuddy]

Agar also sets at a much higher temperature than gelatine so you may get some unusual textures.

[beardedwonder5]

What about an indigestible but edible fat, like the vegetable grease used on dough mixers?

[beardedwonder5]

Serious - Consult a cimpetent nutrionist. Reducing your fat intake, while compensating for calorie deficit by eating other stuff won't help your frontal fat, and attendant visual deprivation. Might do wonders for your cholesterol. Try poached, skinned chicken breasts. Perhaps a Japanese soy sauce topping?

[captain wassname]

Hi I made the low fat sausages yesterday as followf.

36.44% turkey breast joint.

36.44% well trimmed pork leg steak

9.92% rusk

14,7% gelatine mix (made from leaf to instructions on label to set)

2.5% spice mix (Wesch. Cumberland) which I have used before and so had a benchmark

I cooked and ate them this evening and thought the flavour was very good but they were a little dry. I have made full fat sausages using this spice mix with an 80% meat content which worked to my satisfaction.

I have not given up on this approach and am considering

1) try the pea protien and increase the water to keep the meat level high

2) lower the meat content and increase the rusk and water

I have not given up on the fat reducer or the tapioca starch but feel I am close to what I am trying to achive i.e. a much lower calorie and fat sausage with a flavour (achieved) and a texture (close) as good as the best supermarket produce.

Any observations will be more than welcome

Jim

[_Darkstream_]

You could try some of my low fat sausage recipes. I still make them occasionaly, and they taste pretty good to me.

However, Waitrose do a good low fat sausage (about 3% sat fat 7% total), and some of their others are less than 30% fat and no more than 8% sat fat.

So with weight loss and improved dietary control I can eat some decent "made" ones which saves on freezer space. (But not the "real" organic ones unfortunately).

Here are the recipes:

The Mix

http://forum.sausagemaking.org/viewtopi ... a862f5e0a2

d5#2925

The Spices

http://forum.sausagemaking.org/viewtopi ... a862f5e0a2

d5#3506


Hope this helps all who need it.

Five years.....I think this is where I came in............