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Old 11-11-2009, 06:17 PM   #11
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I would just leave the milk powder out and not try to sub anything!

Compare those venison recipes to these from African Gourmet Recipes:

Moroccan Lamb Sausages (Merquez Sausages)

3 lb. lean lamb trim
1 Tbsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarse ground black pepper
1/2 tsp. cinnamon
1/2 tsp. thyme
1/2 c. currants
1/2 c. pomegranate juice
1 Tbsp. minced garlic

Mergeza Spicy and Hot Tunisian Sausages

3 lb. lean lamb trim
1 Tbsp. salt
1 1/2 Tbsp. cumin
2 tsp. coarse ground black pepper
4 Tbsp. paprika
1 1/2 tsp. cayenne
1 tsp. cinnamon
1/2 c. pomegranate juice
1 1/2 Tbsp. minced garlic
1 tsp. dry ginger
1 tsp. thyme leaves
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Old 11-11-2009, 08:07 PM   #12
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maybe the added protein helps to hold the sausage together better within the casing... either try the protein powder or just leave it out, understanding that it may affect the texture.
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Old 11-13-2009, 07:21 PM   #13
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Well, I found an answer as to why a sausage recipe would have powdered milk. In a discussion about sausages Harold McGee says:

"Manufacturers often use soy protein or nonfat milk solids to help thicken and retain moisture." On Food and Cooking - The Science and Lore of the Kitchen - (Revised edition) page 170
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