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11-11-2009, 09:04 AM
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#1 | | | | | | | Senior Cook
Profile: Join Date: Jul 2007 Location: Chicago
Posts: 232
| | Non-Dairy Sub for milk powder in sausage
I am looking to make my own sausage links, as I am kosher I cannot use milk powder with meat. Any suggestions on what to use instead?
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11-11-2009, 09:08 AM
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#2 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,296
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Have you googled kosher sausage recipes?
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11-11-2009, 09:48 AM
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#3 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2004 Location: USA,Minnesota
Posts: 3,760
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Just use one of the parve coffee creamers.
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11-11-2009, 10:48 AM
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#4 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2004 Location: Fort Worth, TX
Posts: 6,594
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Humm ... I've never seen a sausage recipe that called for powdered milk. What kind of sausage? Can you post a link to it?
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11-11-2009, 12:14 PM
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#5 | | | | | | | Sous Chef
Profile: Join Date: Mar 2006 Location: Oregon
Posts: 840
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Soy milk powder?
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11-11-2009, 12:19 PM
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#6 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,168
| | Quote:
Originally Posted by Michael in FtW  Humm ... I've never seen a sausage recipe that called for powdered milk. What kind of sausage? Can you post a link to it? | I agree! I have never seen one either. Please share, it will help us analyse the possible sustitutions.
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11-11-2009, 01:29 PM
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#7 | | | | | | | Senior Cook
Profile: Join Date: Jul 2007 Location: Chicago
Posts: 232
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Originally posted here: www.sausagemaking.org :: View topic - Recipe suggestions only
Moroccan Venison Sausage
Version 1
3 pounds ground Venison
1 pound beef fat
1 tsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. currants
1/2 cup pomegranate juice
1 tsp. minced garlic
1/3 cup milk powder
Version 2
3 lbs. Venison
1 lb Beef fat
1 cup chopped parsley
1 cup minced onion
1 tsp. marjoram
1 tsp. oregano
1 tsp. cayenne
1 tsp. fresh ground pepper
1 tsp. salt
1/4 tsp. cumin
3/4 tsp. coriander
1/3 cup milk powder
Last edited by Michael in FtW; 11-11-2009 at 02:01 PM.
Reason: Removed copyrightable portions
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11-11-2009, 02:44 PM
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#8 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,168
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Hmmmmm. I suppose the milk powder would flesh out the flavor. Almost making a contained gravy within the sausage casing. Non dairy creamer would not do the same thing. I think they are looking for a taste/thickening combo. You could get the thickening effect from corn starch. Hmmmm. This is a toughy.
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11-11-2009, 02:51 PM
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#9 | | | | | | | Sous Chef
Profile: Join Date: Jul 2008
Posts: 534
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I keep Kosher too.
You can also use a (pareve) protein powder.
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11-11-2009, 04:20 PM
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#10 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2004 Location: USA,Minnesota
Posts: 3,760
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What is protein powder?
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