50 grams of fat

[this41uk]

I've just made a bach of Linconshire type sausage with a total of 50gms fat' overall weight 1kg giving me a 5% fat content (I've been put on a daft diet)

I need Sausage

So I'm going to try them out for breakfast. I just hope there not too dry.



Tim

[raptorman]

HI this41uk
I to am on a daft diet, so i am waiting with baited breath the out come of your taste test.

[Wal Footrot]

They will probably be too dry but can I suggest that you add agar/gelatine or better still, pork brawn to the recipe (I use about 10% of the weight of meat) to get rid of the dryness and give a good mouthfeel. I use this process when making my saveloys using a beef/pork mixture that has no more than 15% of fat. This works very well for me.

While we are on this, has anyone got a good recipe for sweet pork brawn seasoning. I want to try this in my saveloys.

[this41uk]

Well there all gone, even my daughter said that she liked them

They where not as dry as I thought they would be, I added more dried sage that the recipe called for which to away some of the water. But on the whole they were very good.

I put the meat and fat through a coarse grind, I think next time I'll fine grind the fat first to get a better distribution.

The recipe

700gm lean pork
50gm pork fat
75gm Rusk
150gm water
25gm seasoning (I used the Lincolnshire seasoning mix the oddley special)


Tim