Low-Fat Pork Sausage

Low-fat and low calories pork sausage made with lean pork and oil emulsion.
lean pork500 g1.10 lb.
oil emulsion*200 g0.44 lb.
potato starch30 g2 Tbsp.
bread crumbs30 g3 Tbsp.
wheat flour50 g3 Tbsp..
egg white50 g2 egg whites
cold water80 g1/3 cup
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp
white pepper2.0 g1 tsp.
garlic, smashed3.5 g1 clove
marjoram1.0 g½ tsp.
coriander, ground1.0 g½ tsp.
  1. Soak bread crumbs in 60 g of cold water.
  2. Grind meat through a small plate (1/8”, 3 mm).
  3. In a food processor chop cold water, ground pork and salt. Add potato starch, bread crumbs and wheat flour and chop. Add spices and fat emulsion and chop/emulsify everything together.
  4. Stuff into 22-26 mm sheep casings.
  5. Cool and place in refrigerator. The sausage must be fully cooked before serving OR
  6. Cook sausage in water at 176° F (80° C), about 15-20 minutes.
  7. Cold shower or cool in cold water. Store in refrigerator.

* oil emulsion: soy protein isolate/oil/water at 1:4:5. (How to Make Oil Emulsion)

** phosphate is not absolutely necessary, although recommended.

rusk may be used instead of bread crumbs.

195 calories per 100 g (3.5 oz) serving.

Available from Amazon in paperback and eBook format

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