www.sausagemaking.org

Having read through the many ideas of making sausages, I'm now ready to make my own. However in the interest of lower cholesterol, what about exchanging good quality olive oil for the pork fat used when making Cumberland and English style sausages.
Anybody tried this, I would be interested in your feed back

Cheers
Tim

Hi Madai

Nothing really works like pork fat. Olive oil (and most other fats) just don't emulsify like pork fat does.

The good news though is that (contrary to popular belief) pork fat is very LOW in cholesterol and around two thirds of it is unsaturated.

The French and Italians eat a lot of pork fat and still have the lowest rates of heart disease in Europe.

Everything in moderation though.

Hi Madai,

I don't use any pork fat in my sausages, come to that I don't actually use any pork, but if you are looking for a substitute then check this thread http://forum.sausagemaking.org/viewtopic.php?t=78&highlight=olive.
If you are trying to reduce the fat content however you would be better searching for postings by a member called Darkstream, who had a number of low fat recipes, arrived at by experimantation and help from other forum members.

I wouldn't go quite so far as Spuddy to say that nothing works like pork fat, and if you are willing to experiment and try out different options, I am sure that you will find something which you like and which suits your needs, dietary or otherwise.

Spuddy wrote:
The good news though is that (contrary to popular belief) pork fat is very LOW in cholesterol and around two thirds of it is unsaturated.

I didn't know that, very interesting, Thanks

Ugh I absolutely detest advocado's by themselves. I believe that one culture likes to use advocado's like butter. I had a friend in school who was mexican and every day he brought an advocado and a slice of bread to school. Advocado is pure unadulterated natural fat so if you want a substitute for fat why not use a natural plant fat. PS it might turn your sasage green.