Sausage making and "binders"
Omelet
but even with approx. a 25% fat content (fat is commonly used as a
binder), the sausage crumbled on re-heating. Tasty, but messy to eat for
a stuffed sausage.
This website had some good hints for binders:
http://www.deejayssmokepit.net/
I followed their link to their PDF file for sausage additives and ended
up adding 1/2 cup of unflavored whey protein powder to the 10 lbs. of
chicken sausage I made about 3 hours ago.
I liked that particular one as it added no carbs, no gritty texture and
no weird flavor like soy additives tend to do.
I just cooked some of the chicken sausage a bit ago and it's not crumbly
at all. :-) I made a breakfast style recipe that turned out excellent!
Recipe to follow later...
Next time I make beef sausage, I'll try that again and be sure to report.
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George Shirley
> I made some pure beef sausage a few weeks ago. The flavor was wonderful
> but even with approx. a 25% fat content (fat is commonly used as a
> binder), the sausage crumbled on re-heating. Tasty, but messy to eat for
> a stuffed sausage.
>
> This website had some good hints for binders:
>
> http://www.deejayssmokepit.net/
>
> I followed their link to their PDF file for sausage additives and ended
> up adding 1/2 cup of unflavored whey protein powder to the 10 lbs. of
> chicken sausage I made about 3 hours ago.
>
> I liked that particular one as it added no carbs, no gritty texture and
> no weird flavor like soy additives tend to do.
>
> I just cooked some of the chicken sausage a bit ago and it's not crumbly
> at all. :-) I made a breakfast style recipe that turned out excellent!
> Recipe to follow later...
>
> Next time I make beef sausage, I'll try that again and be sure to report.
I've never met a chicken or turkey sausage I could enjoy. My favorite is
pork and venison, mildly hot with cayenne. Local butcher shop makes some
of the best but you have to bring your own deer.
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
This batch was made with boneless skinless thighs and I had some extra
chicken fat (unrenderd) in the freezer that I added to it. Unlike a lot
of ground chicken, this turned out quite moist. Texture was close to the
pork shoulder sausage I made last time. :-)
It's all in the making...
I've not made venison sausage yet but when I do, I'll be adding pork fat.
It's too lean on it's own.
I can get all the pork I want most of the time for $1.49 or less so I
can make all the pork sausage I need when I need it. It's not unusual
to score pork for $.99 per lb. but that's most often bone in so there is
some loss from that.
I've been using the boneless loins for Canadian Bacon. No way am I going
to grind those lovelies into sausage. <g>
The one time I made sausage out of turkey breast, it was mixed 50/50
with some nice pork with a decent percentage of fat.
Ran�e at Arabian Knits
> I've never met a chicken or turkey sausage I could enjoy. My favorite is
> pork and venison, mildly hot with cayenne. Local butcher shop makes some
> of the best but you have to bring your own deer.
I've only had a few chicken sausages I've liked, never turkey. Pork,
beef, lamb, elk, venison have all been eaten and enjoyed.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Mark Thorson
>
> I liked that particular one as it added no carbs, no gritty texture and
> no weird flavor like soy additives tend to do.
I was about to suggest breadcrumbs, but never mind.
> I just cooked some of the chicken sausage a bit ago and it's not crumbly
> at all. :-) I made a breakfast style recipe that turned out excellent!
It sounds to me like algin might be what you're
looking for. Apparently, it is available for home
use. In that show on PBS about the food of Spain,
the host had a small container of algin.
Algin is a polysaccharide gum extracted from kelp.
It's used as a thickener in lots of stuff, like
salad dressing. It also improves the texture of
ice cream. When combined with calcium, it can form
a gel.
Omelet
<arabianknits-6C5B...@news.rainierconnect.com>,
Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
> In article <ioOdnZrse5K4DXDX...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
> > I've never met a chicken or turkey sausage I could enjoy. My favorite is
> > pork and venison, mildly hot with cayenne. Local butcher shop makes some
> > of the best but you have to bring your own deer.
>
> I've only had a few chicken sausages I've liked, never turkey. Pork,
> beef, lamb, elk, venison have all been eaten and enjoyed.
>
> Regards,
> Ranee @ Arabian Knits
Ah, but did you make them yourself? :-)
Mark Thorson
>
> I've never met a chicken or turkey sausage I could enjoy. My favorite is
> pork and venison, mildly hot with cayenne. Local butcher shop makes some
> of the best but you have to bring your own deer.
Several years ago, a large deer was hit by a car
and died in my yard. The county picked up the
dead body and disposed of it, but at the time
and ever since I've thought about whether I should
have harvested the meat.
Omelet
Mark Thorson <nos...@sonic.net> wrote:
> Omelet wrote:
> >
> > I liked that particular one as it added no carbs, no gritty texture and
> > no weird flavor like soy additives tend to do.
>
> I was about to suggest breadcrumbs, but never mind.
<lol> Powdered milk and rice flour are two others on Deejay's list. :-)
So is soy protein which is FAR cheaper, but I don't care for the flavor.
I can taste it even in small amounts!
>
> > I just cooked some of the chicken sausage a bit ago and it's not crumbly
> > at all. :-) I made a breakfast style recipe that turned out excellent!
>
> It sounds to me like algin might be what you're
> looking for. Apparently, it is available for home
> use. In that show on PBS about the food of Spain,
> the host had a small container of algin.
Hm. not a bad idea. I also have guar gum. While not a common listed
binder, I'll bet it'd work but I've only bought it for the first time
last week so am not used to using it yet. I have to learn about it.
I've also thought about just adding eggs as none of this will be eaten
raw. Egg powder is also a thought has been hard to find but I'm sure I
can get it on the 'net. There is nothing that cannot be had from the
internet if you know where to look. I've just not done a search for it
yet. Amazon is carrying an amazing number of things nowadays...
>
> Algin is a polysaccharide gum extracted from kelp.
> It's used as a thickener in lots of stuff, like
> salad dressing. It also improves the texture of
> ice cream. When combined with calcium, it can form
> a gel.
And it sounds healthy. :-)
Thanks for the idea! I'll have to look for the difference between Agar
and Algin... Both are seaweed extracts so would also be rich in trace
minerals. I'm always looking for ways to cook for nutrition along with
flavor and texture.
Nan
stuff about the fats from out of the country that are added to ground
beef. YUCK. I think you have the right idea. And I have the egg
substitute!!!!
Nan in DE
Omelet
<72b56f26-81ae-4eb8...@m20g2000vbp.googlegroups.com>,
Nan <nan...@yahoo.com> wrote:
Good luck Nan! :-)
Making your own ground meat and sausage can be addicting. So far, the
smallest batch I've made (Liverwurst) was 5 lbs. (4 lbs. cooked for
final yield) and the largest batch was 20 lbs. of Italian sausage.
If you need spicing recipes, I'd be happy to pass on what's worked for
me, and I have the Kutas book too.
This last batch of 10 lbs. of chicken breakfast sausage (made from some
inexpensive thigh meat I scored) really turned out well.
I like to make my own sausage for 3 reasons:
I can control the fat content
I can control the salt content
I know what kind of meat is going into it and how it was handled!
Egg substitute is not a bad idea. The whey protein worked quite well so
I bought more of it today. It's nearly $12.00 per lb. but a lb is a LOT
and I only used 1/2 cup of it for 10 lbs. of meat. I bought it in the
bulk section at Central Market.
Deejay's website has other binder suggestions too, and if you don't care
about low carb, one of them is rice flour.
Gregory Morrow
Nan, instead of using those smelly Naturalamb skin condoms you can also now
use the Avanti polyurethrathane ones...like screwing "skinless" from what I
hear...
;-)
--
Best
Greg
Ran�e at Arabian Knits
Omelet <ompo...@gmail.com> wrote:
> In article
> <arabianknits-6C5B...@news.rainierconnect.com>,
> Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
>
> > In article <ioOdnZrse5K4DXDX...@giganews.com>,
> > George Shirley <gsh...@bellsouth.net> wrote:
> >
> > > I've never met a chicken or turkey sausage I could enjoy. My favorite is
> > > pork and venison, mildly hot with cayenne. Local butcher shop makes some
> > > of the best but you have to bring your own deer.
> >
> > I've only had a few chicken sausages I've liked, never turkey. Pork,
> > beef, lamb, elk, venison have all been eaten and enjoyed.
>
> Ah, but did you make them yourself? :-)
No, I cannot say that I did. Until we start raising more poultry for
our own meat, though, it is unlikely that I will.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Omelet
<arabianknits-B356...@news.rainierconnect.com>,
Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
> > > I've only had a few chicken sausages I've liked, never turkey. Pork,
> > > beef, lamb, elk, venison have all been eaten and enjoyed.
> >
> > Ah, but did you make them yourself? :-)
>
> No, I cannot say that I did. Until we start raising more poultry for
> our own meat, though, it is unlikely that I will.
>
> Regards,
> Ranee
Understood. I'm willing to grind commercial chicken tho' if it's cheap
enough!