Can a low fat wiener be made?

[_Darkstream_]

I was wondering if anyone has been trying to make wieners/hot dogs at home. I believe that they are an �emulsified� type sausage and traditionally would require heavy machinery to produce.

Has anyone been successful using a food processor?

And apart form the difficulty about imparting a smoke flavour without the equipment, is it not the case the �emulsion� requires the FAT to be there to be emulsified?

A commercial product is approximately 30% fat.

Therefore, if you are using silk tofu as a fat replacement, do you think it could work?

Before I have a go, I would like to hear from any experts on their experiences/ideas.

Regards to all,

[Oddley]

Pork emulsifies really well with a home food processor. I have made franks quite successfully. Beef doesn't do so well.

The only tips I can give are add a little cure #1 to the mince and leave overnight. keep the meat cold when processing using ice. Sheep casings will probably be better.

[sausagemaker]

Chicken Breast makes a very good Weiner, you could use the associated skin to give it succulence, and like Oddley stated use sheep casing.
Use smoke powder to impart the flavour.

regards
sausagemaker

[_Darkstream_]

Thanks for the input guys.

Unforunately, chicken skin is high in cholesterol and a NO NO. Although I am sure it would work quite well.

Looks like low fat pork for a first try.

I will post if I get any decent results.