Meats and Sausages
Pumpkin Sausage
Including pumpkin in a sausage recipe drastically drops the calories of a meat sausage, however, adding more than 30% pumpkin will weaken its meaty flavor and will soften the texture. Do not add water during mixing ingredients as there is already 91% of water in pumpkin puree. Add potato starch or potato flour to bind some of this water and to make the sausage texture denser.
| Materials | Metric | US |
|---|---|---|
| Pork, lean | 400 g | 0.88 lb |
| Fat pork trimmings | 300 g | 0.66 lb |
| Pumpkin puree | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 9.0 g | 1.5 tsp |
| Sugar | 2.0 g | ½ tsp |
| Pepper | 1.0 g | ½ tsp |
| Paprika, sweet | 1.0 g | ½ tsp |
| Nutmeg | 0.5 g | ¼ tsp |
| Cumin | 0.5 g | ¼ tsp |
| Cayenne pepper | 0.25 g | 1/8 tsp |
| Potato starch | 10 g | 1 Tbsp |
Instructions
- Grind lean pork through ¼” (6 mm) plate.
- Grind fat pork trimmings through ¼” (6 mm) plate.
- Mix/knead lean pork with salt until sticky. Add pumpkin puree, spices and mix again. Add fat pork and mix again.
- Stuff firmly into 36 mm hog casings.
- Cook in water at 80° C/176° F for 40 minutes.
- Cool in cold water for 10 minutes. Dry in air to evaporate moisture.
- Refrigerate when cool.
Notes
Although making pumpkin puree is a simple fool-proof process, however, it is time consuming and costlier than purchasing a canned product.
Potato flour has a potato flavor to it; potato starch has no flavor. Potato starch can thicken a greater amount of liquid than potato flour can.
Potato starch may be replaced with soy protein concentrate (SPI).
Potato flour has a potato flavor to it; potato starch has no flavor. Potato starch can thicken a greater amount of liquid than potato flour can.
Potato starch may be replaced with soy protein concentrate (SPI).
