Low-Fat Pork Sausage

Low-fat and low calories pork sausage made with lean pork and oil emulsion.
MaterialsMetricUS
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.
Instructions
  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.
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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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