Low-Fat Bologna

Low-Fat Bologna made with beef, potato starch and oil emulsion. Bologna is emulsified, smoked and cooked sausage. sausage qualifies to be called Kosher.
MeatsMetricUS
lean beef700 g1.54 lb.
oil emulsion*200 g0.44 lb.
potato starch20 g3 Tbsp.
water80 g1/3 cup
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
carrageenan5.0 g1 tsp.
phosphate**3.0 g½ tsp
sodium erythorbate**0.3 guse scale
paprika2.0 g1 tsp.
allspice2.0 g1 tsp.
white pepper2.0 g1 tsp.
coriander2.0 g1 tsp.
Instructions
  1. Grind beef through 3/16” plate (5 mm).
  2. Male oil emulsion*: soy protein isolate /vegetable oil/water at 1:4:5. Oil emulsion: chop/blend 20 g soy protein isolate and 100 g (ml) water in food processor for 1 minute. Add 80 g oil and chop for 2 minutes.
  3. In food processor chop ground beef, water, salt, phosphate, cure #1 and sodium erythorbate.
  4. Add starch and spices and remix. Add oil emulsion and remix.
  5. Stuff firmly into 40-60 mm synthetic fibrous or cellulose casings.
  6. Hang at room temperature for one hour.
  7. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140 º F) for 2-3 hours.
  8. Poach in water to 160º F (72º C) internal meat temperature.
  9. Shower with or immerse in cold water for 10 minutes.
  10. 9. Store in refrigerator.
Notes

** Sodium erythorbate and phosphate are not absolutely necessary, although recommended.

*How to Make Oil Emulsion

About 184 calories per 100 g (3.5 oz) serving

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs