Low-Fat Chicken Cilantro Sausage

Chicken cilantro sausage is a low-fat sausage where oil emulsion is used instead of pork fat. Sausage qualifies to be called Kosher.
chicken (no skin)700 g1.54 lb.
oil emulsion*200 g0.44 lb.
non-fat dry milk20 g2 Tbsp.
water80 g1/3 cup
Ingredients per 1000g (1 kg) of meat
salt12 g2 tsp.
carrageenan5.0 g1 tsp.
white pepper2.0 g2 tsp.
cumin2.0 g1 tsp.
cayenne1.0 g1/2 tsp.
garlic7.0 g2 cloves
cilantro, ground2.0 g1 tsp.
lemon juice15 g1 Tbsp.
  1. Grind chicken meat through 3/16” (5 mm) plate.
  2. * 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. Refrigerate.
  3. Mix minced chicken meat with all ingredients together.
  4. Stuff into 36 mm synthetic fibrous or cellulose casings.
  5. Cook in water at 176° F (80° C) to 160° F (72° C) internal sausage temperature..
  6. Store in refrigerator.

How to Make Oil Emulsion

About 175 calories per 100 g (3.5 oz) serving.

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