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.
|Pumpkin puree||750 g||1.65 lb|
|Coconut flour||150 g||0.33 lb|
|Pecans||50 g||1.3 oz|
|Cranberries, dried||50 g||1.3 oz|
Ingredients per 1000g (1 kg) of meat
|Salt||10 g||1.5 tsp|
|Sugar||2.5 g||½ tsp|
|Nutmeg||1.0 g||½ tsp|
|Cinnamon||1.0 g||½ tsp|
|Cloves, ground||0.25 g||1/8 tsp|
|Ginger||0.25 g||1/8 tsp|
- Chop pecans and dry cranberries.
- Mix pumpkin puree with spices and coconut flour. Add pecans and cranberries and mix all together.
- Stuff into 36 mm non-animal casings. Don’t add water unless the mixture is too hard to stuff.
- Cook for 20 minutes in water at 80° C (176° F).
- Cool and refrigerate.