Meats and Sausages
Low-Fat Chicken Bologna
Chicken bologna is low-fat, low calorie emulsified sausage.
| Meats | Metric | US |
|---|---|---|
| chicken meat | 900 g | 1.98 lb. |
| soy protein isolate | 10 g | 4 tsp. |
| non-fat dry milk | 20 g | 2 Tbsp. |
| cold water | 70 g | 1/3 cup |
Ingredients per 1000g (1 kg) of meat
| salt | 15.0 g | 2 ½ tsp. |
| cure #1 | 2.0 g | 1/3 tsp |
| phosphate* | 3.0 g | ½ tsp. |
| sodium erythorbate* | 0.3 g | use scale |
| **carrageenan | 5 g | 1 tsp. |
| gelatin | 10 g | 2½ tsp. |
| white pepper | 2.0 g | 1 tsp. |
| paprika | 2.0 g | 1 tsp. |
| allspice | 2.0 g | 1 tsp. |
| coriander | 2.0 g | 1 tsp. |
Instructions
- Grind meats through a 3/16” (5 mm) plate.
- In a food processor chop ground chicken, salt and phosphate for about 2 minutes adding cold water.
- Add soy protein isolate and all other ingredients and blend for 2 more minutes.
- Stuff firmly into 40-60 mm beef middles, fibrous or cellulose casings.
- Hang at room temperature for one hour.
- When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2-3 hours.
- Cook in water at 176º F (80º C) until sausages reach 160º F (72º C) internal temperature.
- Shower with or immerse in cold water for 10 minutes.
- Store in refrigerator.
Notes
* Sodium erythorbate and phosphate are not absolutely necessary, although recommended.
**Adding of carrageenan improves texture and sliceability of the sausage.
About 124 calories per 100 g (3.5 oz) serving.
