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.
Pork, lean400 g0.88 lb
Fat pork trimmings300 g0.66 lb
Pumpkin puree300 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt9.0 g1.5 tsp
Sugar2.0 g½ tsp
Pepper1.0 g½ tsp
Paprika, sweet1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Cumin0.5 g¼ tsp
Cayenne pepper0.25 g1/8 tsp
Potato starch10 g1 Tbsp
  1. Grind lean pork through ¼” (6 mm) plate.
  2. Grind fat pork trimmings through ¼” (6 mm) plate.
  3. Mix/knead lean pork with salt until sticky. Add all spices and mix again. Add fat pork and mix again.
  4. Stuff firmly into 36 mm hog casings.
  5. Cook in water at 80° C/176° F for 35 minutes.
  6. Cool in cold water for 10 minutes. Dry in air to evaporate moisture.
  7. Refrigerate when cool.
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).

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