Low-Fat Potato Sausage
Low-Fat Potato Sausage is very similar to Swedish Potato Sausage. Sausage recipe calls for the addition of potato flour instead of boiled potatoes. Non-fat dry milk effectively binds water and greatly improves the taste of low-fat sausages. Adding potato flour, non-fat dry milk, onions and water increases the yield by 40% making it not only great tasting but also a great value added product.
|lean pork||600 g||1.43 lb|
|lean beef||200 g||0.55 lb|
|potato flour||80 g||½ cup|
|non-fat dry milk||20 g||½ cup|
|water||100 g||3/4 cup|
Ingredients per 1000g (1 kg) of meat
|salt||15 g||2 ½ tsp.|
|carrageenan||5.0 g||1 tsp|
|white pepper||6.0 g||3 tsp.|
|marjoram||1.5 g||1 tsp.|
|ginger, ground||1.8 g||1 tsp.|
|nutmeg||1.0 g||1/2 tsp|
|cardamom||1.0 g||½ tsp.|
|cloves, ground||1.0 g||½ tsp.|
|allspice, ground||1.0 g||½ tsp.|
|small onion, chopped||30 g||½ onion|
- Grind pork and onions through 3/8” (10 mm) plate.
- Grind beef through 3/16” (5 mm) plate.
- Add salt, spices, 1/2 of the water and start mixing with meat sprinkling potato flour and non fat dry milk powder. You could mix all ingredients with half of the water in a blender and then pour over the meat.
- Add remaining water and keep on mixing until absorbed.
- Stuff into large hog casings 36-40 mm or beef rounds.
- Keep under refrigeration.
- Cook before serving.
Instead of potato flour, boiled or dry flaked potatoes can be added.
About 152 calories per 100 g (3.5 oz) serving.