Meats and Sausages
Turkey and Pork Sausage
Low-fat and low calorie turkey and pork sausage made with textured vegetable protein and potato flour.
| Materials | Metric | US |
|---|---|---|
| lean pork | 250 g | 0.55 lb. |
| turkey | 150 g | 0.33 lb. |
| textured vegetable protein (TVP) | 100 g | 3.5 oz. |
| (water for TVP) | 300 g | 300 ml |
| vital wheat gluten | 50 g | 2 oz. |
| potato flour | 50 g | 2 oz. |
| water | 100 g | 100 ml |
Ingredients per 1000g (1 kg) of materials
| salt | 18.0 g | 3 tsp. |
| cure #1 | 2.0 g | 1/3 tsp. |
| carrageenan | 10 g | 2 tsp. |
| white pepper | 2.0 g | 1 tsp. |
| onion powder | 1.0 g | ½ tsp. |
| mustard, ground | 1.0 g | ½ tsp. |
| coriander, ground | 2.0 g | 1 tsp. |
| garlic | 3.0 g | 1 clove |
Instructions
- Soak TVP in water for at least 30 minutes.
- Grind meats through a 3/16” (5 mm) plate.
- Mix meats with TVP. Add all remaining ingredients and mix everything together. Add only ½ water, then add more if needed.
- Stuff into 32-36 mm casings.
- Hold at room temperature for 30 minutes.
- Smoke at 65° C (150° F) for 60 minutes.
- Cook sausage in water at 176° F (80° C) for about 30 minutes.
- Cool in cold water.
- Store in refrigerator.
Notes
126 calories per 100 g (3.5 oz) serving.
