Non-Dairy Sub for milk powder in sausage

[danpeikes]

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?

 

[Andy M.]

Have you googled kosher sausage recipes?

 

[CharlieD]

Just use one of the parve coffee creamers.

 

[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?

 

[vyapti]

Soy milk powder?

 

[bigdaddy3k]

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.

 

[danpeikes]

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

 

[bigdaddy3k]

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.

 

[MostlyWater]

I keep Kosher too.

You can also use a (pareve) protein powder.

 

[CharlieD]

What is protein powder?

 

[Michael in FtW]

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

 

[Wyogal]

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.

 

[Michael in FtW]

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