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50 grams of fat
Posted:
Fri Apr 04, 2008 9:18 pmby 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
Posted:
Sat Apr 05, 2008 5:03 pmby raptorman
HI this41uk
I to am on a daft diet, so i am waiting with baited breath the out come of your taste test.
Posted:
Sat Apr 05, 2008 11:36 pmby 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.
Posted:
Mon Apr 07, 2008 8:38 amby 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