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fat free/low fat blood sausage recipe wanted.
Posted:
Tue Apr 12, 2005 7:46 amby daniel proebsting
Does anyone have a recipe or info on how to make a low fat/no fat blood sausage?
Thank-you.
Daniel
Posted:
Tue Apr 12, 2005 6:08 pmby sausagemaker
Hi Daniel
Welcome to the forum.
You can get a black pudding mix from this site & when you make it up don't put in any fat or only use a little, However it will make it very dry.
Hope this helps
Regards
sausagemaker
Posted:
Tue Apr 12, 2005 6:25 pmby Spuddy
I have tried Franco's BP Mix with absolutely no fat added at all as an experiment (as I know a few people who don't like the lumps of fat) and I can say that although it was dryer in texture than normal, I would not say that it was very dry or too dry to eat. In fact for anyone on a low fat diet it might come as a pleasant surprise how succulent it is compared to most low fat fodder.
Posted:
Tue Apr 12, 2005 6:33 pmby sausagemaker
Hi Spuddy
Nice to know someone has already tried it, did you replace the fat with anything or just miss it out.
regards
sausagemaker
Posted:
Tue Apr 12, 2005 9:03 pmby Spuddy
Nope just missed it out. I spoke to franco about it first and he had already tried it without fat as he has someone (I think his wife, but I'm not sure) who doesn't like the big lumps of fat in it. He told me that it was still surprisingly good so I tried it as well.
The only tip I would give is don't slice it too thinly if you are grilling it to avoid it drying out. If you griddle it, dry fry it or fry it in a lightly oiled pan then cut them into thick (1cm or more) slices and cook at a high heat so it seals in the moisture and you can barely tell the difference.
Posted:
Wed Apr 13, 2005 4:57 amby daniel proebsting
Thanks for your replies, but I dont think I can use 'Franco's BP Mix ' due to importation laws here in Australia.
I wasplanning to make the BP from the blood of a goat that I am planning on butchering in a few weeks, and I have some glucomannan powder that I will use as a fat substitute (it is a pure fibre that can swell up to 100 times its size when water is added).
Posted:
Wed Apr 13, 2005 6:48 pmby sausagemaker
Hi Daniel
Sorry but I did not know you from down under that's the problem when members don't fill in all the details in there profile, it can sometimes make it hard for other members to advise.
Anyway re black pudding please see the link below for instructions, & as for the fat just omit it.
http://www.ochef.com/709.htmRegards
sausagemaker