Sin Free Sausages

[BriCan]

I have seen 25% fat Cumberland sausages made with about 4% rusk and no water

but Id be surprised to see an almost fat free sausage made with no water.
Jim

I have said before that I am far from being an expert but on saying that I have been in the trade since 1962 and have owned my own shop for at least twenty odd years making between 1200 - 1500 lbs of sausage a week
Armenian Lamb
Birmingham
Cambridge
Chortle - Spanish
Clayburn
Coniston
Cossack
Cumberland
Dorking
Epping
Greek
Italian
Manchester
Mild Italian
Moroccan Lamb
Pork
Pork & Apple
Pork & Ginger
Regular Lamb
Yorkshire

Made with 90% lean meat and no fillers or water ..........

Robert

[captain wassname]

Robert
When I was referring to low fat sausage I meant 2% fat or less and I would doubt weather one could obtain a suitable mix by hand without water.
I have on one occasion made a sausage that contained 93% meat and a total fat content about 1.4% but used 3.6% water.

Jim

[BriCan]

Robert
When I was referring to low fat sausage I meant 2% fat or less and I would doubt weather one could obtain a suitable mix by hand without water.
I have on one occasion made a sausage that contained 93% meat and a total fat content about 1.4% but used 3.6% water.

Jim

Jim

I do understand that the pork at home is considerably different that out this way and some (most) of you will not have the access to fresh pork like I do where the water content is some what higher than store bought, that being said in your opinion what would you say the fat content is on the following random sample taken and cut into three pieces.







Most of my pork is leaner than this with little or no visible internal fat.



Robert

[captain wassname]

At a guess I would say,if analysed in a lab, over 12%.
The thread is about sin free sausages which Jonty,from his research,has told us contain 94% pork leg meat with no visible fat so about 2% fat.and about 3.5% of meat weight rusk and an unknown quantity of water.
I would use tapioca starch rather than rusk but if Jonty is getting a sausage he is happy with using rusk Im happy for him.Im most certainly not going to tell him he is wrong
I dont see what a long list of sausages which contain between 5 and 7 times the allowed fat content are contributing this thread.

Jim

[BriCan]

At a guess I would say,if analysed in a lab, over 12%.

Actually 8%, and this for weight watchers out this way is acceptable

The thread is about sin free sausages which Jonty,from his research,has told us contain 94% pork leg meat with no visible fat so about 2% fat.and about 3.5% of meat weight rusk and an unknown quantity of water.
I would use tapioca starch rather than rusk but if Jonty is getting a sausage he is happy with using rusk Im happy for him.Im most certainly not going to tell him he is wrong

Nor will I or anyone else for that matter.

I dont see what a long list of sausages which contain between 5 and 7 times the allowed fat content are contributing this thread.

Jim

I see you got the wrong end of the stick on that one

That long list of sausage are a list of what I do (and as I said before) are less than 5% fat content (tested by weight watchers, not me), have no filler or added water (as my pork is off the day before kill it has a high water content).

My life and job for the last forty five plus years has been the meat trade and saying that I am still learning .

I will pass on my knowledge of doing things the old and tradition way and question why people are cutting corners or using additives that are not really needed, it is my way of expanding my knowledge.

I think we might as well agree to disagree on things and leave it as that.

With that I am out of here.