Pumpkin and Coconut Sausage

Pumpkin sausage made with coconut flour has a good texture, taste and color. Pumpkin is soft and watery and coconut flour binds free water very well. Pecans, dry cranberries and aromatic spices such as cinnamon, nutmeg, cloves and ginger provide a pleasant flavor.
MaterialsMetricUS
Pumpkin puree750 g1.65 lb
Coconut flour150 g0.33 lb
Pecans50 g1.3 oz
Cranberries, dried50 g1.3 oz
Ingredients per 1000g (1 kg) of meat
Salt10 g1.5 tsp
Sugar2.5 g½ tsp
Nutmeg1.0 g½ tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.25 g1/8 tsp
Ginger0.25 g1/8 tsp
Instructions
  1. Chop pecans and dry cranberries.
  2. Mix pumpkin puree with spices and coconut flour. Add pecans and cranberries and mix all together.
  3. Stuff into 36 mm non-animal casings. Don’t add water unless the mixture is too hard to stuff.
  4. Cook for 20 minutes in water at 80° C (176° F).
  5. Cool and refrigerate.
Notes
Pumpkin and Coconut Sausage

Pumpkin and Coconut Sausage

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