Low-Fat Chicken Bologna

Chicken bologna is low-fat, low calorie emulsified sausage.
chicken meat900 g1.98 lb.
soy protein isolate10 g4 tsp.
non-fat dry milk20 g2 Tbsp.
cold water70 g1/3 cup
Ingredients per 1000g (1 kg) of meat
salt15.0 g2 ½ tsp.
cure #12.0 g1/3 tsp
phosphate*3.0 g½ tsp.
sodium erythorbate*0.3 guse scale
**carrageenan5 g1 tsp.
gelatin10 g2½ tsp.
white pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
allspice2.0 g1 tsp.
coriander2.0 g1 tsp.
  1. Grind meats through a 3/16” (5 mm) plate.
  2. In a food processor chop ground chicken, salt and phosphate for about 2 minutes adding cold water.
  3. Add soy protein isolate and all other ingredients and blend for 2 more minutes.
  4. Stuff firmly into 40-60 mm beef middles, fibrous or cellulose casings.
  5. Hang at room temperature for one hour.
  6. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2-3 hours.
  7. Cook in water at 176º F (80º C) until sausages reach 160º F (72º C) internal temperature.
  8. Shower with or immerse in cold water for 10 minutes.
  9. Store in refrigerator.

* 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.

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