Turkey and Pork Sausage

Low-fat and low calorie turkey and pork sausage made with textured vegetable protein and potato flour.
lean pork250 g0.55 lb.
turkey150 g0.33 lb.
textured vegetable protein (TVP)100 g3.5 oz.
(water for TVP)300 g300 ml
vital wheat gluten50 g2 oz.
potato flour50 g2 oz.
water100 g100 ml
Ingredients per 1000g (1 kg) of meat
salt18.0 g3 tsp.
cure #12.0 g1/3 tsp.
carrageenan10 g2 tsp.
white pepper2.0 g1 tsp.
onion powder1.0 g½ tsp.
mustard, ground1.0 g½ tsp.
coriander, ground2.0 g1 tsp.
garlic3.0 g1 clove
  1. Soak TVP in water for at least 30 minutes.
  2. Grind meats through a 3/16” (5 mm) plate.
  3. Mix meats with TVP. Add all remaining ingredients and mix everything together. Add only ½ water, then add more if needed.
  4. Stuff into 32-36 mm casings.
  5. Hold at room temperature for 30 minutes.
  6. Smoke at 65° C (150° F) for 60 minutes.
  7. Cook sausage in water at 176° F (80° C) for about 30 minutes.
  8. Cool in cold water.
  9. Store in refrigerator.

126 calories per 100 g (3.5 oz) serving.

Available from Amazon in paperback and eBook format

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