www.sausagemaking.org

Hello

I'm looking at making some sausages for some muslim friends (as the local halal sausages are YUCK). As a dietary concern with their religion they can not consume anything from pigs.

I have found a supply of sheep casings and also halal collagen casing but every recipe I have for a beef sausage calls for pork belly or back fat to supply the fat % needed.

Does anyone have any ideas on what could be used as a replacement for the pork fat?
I have read beef fat is not good (taste issue) but would fat from another animal work/ taste ok? (sheep, goat, deer...)

thanks
P0PZ

Check here: http://lpoli.50webs.com/Sausage%20recipes.htm
Just scroll down to fresh sausages and then under the heading "African sausages" check
Merguez
Morrocan chicken sausage
Morrocan beef sausage
And just scroll further down for different beef, chicken and lamb sausages.

Marianski has a chapter on special and kosher sausages in his book "home production of quality meats and sausages".

Hope that helps

Forum member Tristar only makes pork free sausage and just uses the beef on its own.

His recipes for beef can be seen here:

http://nungkysman.wordpress.com/category/beef/

HTH

Phil

Thanks for the replies... i have ordered my casings (they should be here in a day or 2)
halal beef is EASY for me to get... as i work in a Halal beef processing plant (slaughter floor knife hand)

thanks again

Please keep us posted and let us know what your friends think of the sausage.

Phil