Meats and Sausages
Low-Fat Pork Sausage
Low-fat and low calories pork sausage made with lean pork and oil emulsion.
| Materials | Metric | US |
|---|---|---|
| lean pork | 500 g | 1.10 lb. |
| oil emulsion* | 200 g | 0.44 lb. |
| potato starch | 30 g | 2 Tbsp. |
| bread crumbs | 30 g | 3 Tbsp. |
| wheat flour | 50 g | 3 Tbsp.. |
| egg white | 50 g | 2 egg whites |
| cold water | 80 g | 1/3 cup |
Ingredients per 1000g (1 kg) of materials
| salt | 12 g | 2 tsp |
| white pepper | 2.0 g | 1 tsp. |
| garlic, smashed | 3.5 g | 1 clove |
| marjoram | 1.0 g | ½ tsp. |
| coriander, ground | 1.0 g | ½ tsp. |
Instructions
- Soak bread crumbs in 60 g of cold water.
- Grind meat through a small plate (1/8”, 3 mm).
- 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.
- Stuff into 22-26 mm sheep casings.
- Cool and place in refrigerator. The sausage must be fully cooked before serving OR
- Cook sausage in water at 176° F (80° C), about 15-20 minutes.
- Cold shower or cool in cold water. Store in refrigerator.
Notes
* 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.
