Making Healthy Sausages

Making Healthy Sausages

Postby Seminole » Fri Sep 02, 2011 9:18 am

Making Healthy Sausages is a book that has been long overdue. The book reinvents the traditional sausage making process by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a “package” that contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The latest 2011 United States Department of Agriculture “Dietary Guidelines for Americans” are discussed as they directly influence the manufacture of reduced fat sausages. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for quite some time. Commercial producers have been using hydrocolloids (gums) for making reduced fat ice cream, dressings, sauces, and snacks for a long time. For example, carrageenan has been used by meat producers to improve texture and sliceability, it goes into all commercial brines yet there was no information why or how to use it in home made products.

The book discusses all additives that are available on the market and explains which are best suited for a hobbyist. Ingredients such as Konjac gum, xanthan gum, carrageenan, microcrystalline cellulose, soy protein isolate (SPI), textured vegetable protein (TVP), oil emulsion, vital wheat gluten, fat replacers and others are described in detail. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. How to make sausage without fat, or without meat at all, yet to create a texture that will not fall apart when thin sliced.

After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage. In addition, there are chapters on making Kosher, extended value and vegetarian sausages. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. Each of the recipes contains less than 200 calories per 100 g (3.5 oz) serving. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to calculate the amount of calories the sausage contains and decide what ingredients will go inside.

The book can be previewed at

List Price $19.95
6" x 9"
330 pages
Bookmagic LLC
ISBN: 978-0983697305
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Postby buckeye » Fri Sep 02, 2011 10:43 am

Sounds like a good read. If there's a way to make a healthy sausage using additives I might give it a try. Good to see your still at it Stan.
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