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.

Available from Amazon in paperback and eBook format

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