Darkstream
Senior Cook
- Joined
- Sep 7, 2004
- Messages
- 287
When I started my diet, I had to give up so many things that I was forced to invent a
whole new cuisine. I was determined that I would still have sausages, even if I had to
create an acceptable low fat sausage from scratch myself. The recipe below is for
succcessful low fat sausages I have made for my diet. They have an acceptable texture
and good flavour, and should suit anyone who is on long term weight loss and control
diets. They are NOT fat free, nor free of saturated fats. This would, in my opinion, be
asking the impossible. Nor will you “get� thin by eating them. They are designed to
be part of a long term weight loss/low cholesterol/control diet.
THERE IS NO MAGIC INVOLVED.
Traditionally a sausage will have between 30 to 50 percent animal fat in it. This is not
only highly calorific, but is almost entirely composed of saturated fats and thus high
in cholesterol.
Now this is unfortunate, because the fat is a flavour carrier and makes the sausage
moist and tender, so when you remove it the cooked sausage can be very tough and
chewy (a bit like a stick of gum, although I have heard other descriptions ).
What I do is to replace the fat with silken tofu. Tofu can be a flavour carrier,
particularly if it has had time to marinate. The traditional binder of white rusk is
replaced with wholemeal brown breadcrumbs either fresh or oven baked, providing a
complex carbohydrate base rather than refined.
However, I have now started making my own half wholewheat yeast free rusk, which
improves keeping quality.
I can obtain 5% fat minced pork, and 10% fat minced beef. You should be able to too,
or you can buy your own and mince it yourself (or get your butcher to do so, BUT
make sure he cuts all the fat off, ie WATCH him do it). Remember that a visually
lean piece of meat has approximately 5% fat, so you need to be very picky.
If making in bulk and storing for the freezer, make sure EVERYTHING is
scrupulously clean and sterilize your working utensils, and KEEP EVERYTHING
COLD/COOL.
Procedure: The BASIC SAUSAGE MIXTURE
These are for very small amounts, you can scale up when you have gained
experience/confidence.
1 pound low fat pork mince
40 grams of brown breadcrumbs or brown rusk
2 ounces of silken tofu finely chopped
salt to taste, plus a bit (no cure is in these sausages, the salt IS the cure). (But most of
you will have Mortons cure available, you can use that via the label).
Two to four tablespons of liquid (normally water but may be beer, wine & or
brandy/grappa), or equivalent in cracked ice.
the spice mixture (see later)
Add all the dry ingredients to a COLD bowl and mix and knead thoroughly until a
paste, almost doughlike, has formed. Add the liquid, topping up as necessary (you
will have to gain experience here, but should be OK if you stay within parameters).
Now, you can stuff into hog or sheep (or if you REALLY want to, collagen) casings,
and link up.
Or you can make skinless, which is what I do at present. Weigh the finished product
and divide by 8 or sixteen depending on the size of sausage you want. Roll them out
in your hands and wrap in cling film. They will keep in the refrigerator for up to
week, a month in the freezer. BUT watch out for fermentation if using breadcrumbs.
Rusk is a bit more reliable. But you can still get wild yeasts in your mix.
SPICE MIXTURES:
1. Lincolnshire style sausage.
This is a traditional peppery English sausage.
A scant 1 teaspon of white pepperCORNS, which you then finely mill
1/2 teaspoon each of black and green peppercorns, half coarse milled, the rest cracked
1/8 to 1/4 teaspoon each of ground dried ginger and cayenne (you can adjust to taste,
but this is not a “chilli� sausage, just peppery).
Mix the dry spices together.
2. Cumberland style sausages.
1 teaspoon of whole white peppercorns - mill or grind this VERY fine
1/2 teaspoon of whole black pepper corns - cracked or very coarse milled
a small pinch (1/4-1/8 tsp or less) of each of ground mace, dried powdered ginger, and
cayenne)
20 to 30 fresh sage leaves, finely ground (note, my sage is a narrow leaf sage, broad
leaf sage probably half that amount)
1/2 tsp chopped fresh marjoram
3. Pork and Fresh Herb Sausages
1 teaspoon of whole white peppercorns - mill or grind this VERY fine
1/2 teaspoon of whole black pepper corns - cracked or very coarse milled
1/4 teaspoon of dry English mustard powder
20 to 30 ground sage leaves, and now visually approximately the same amount of
parsley,
chives,
lemon zest,
marjoram,
thyme,
basil
4. Oxford Bangers
substitute 1/2 of the minced pork with minced veal
Spices:
1 teaspoon fine milled white peppercorns
1 teaspoon coarse milled black peppercorns
1 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon allspice
zest of 1/4 lemon
NOTE: If you are new to this, you may want to add 1/2 the spice mixture first, and
then fry a small patty to test the taste. You can then add as much of therest as you
wish.
They will keep up tp a wek in the freidge, 1 month freezer. Best left to mature for one
day.
COPYRIGHT NOTICE: These formulations are the property of Darkstream
Productions and their creator. You may use them for your personal and private use.
They may not be used in any commercial formulations or commercial purpose
without the owners prior written consent
whole new cuisine. I was determined that I would still have sausages, even if I had to
create an acceptable low fat sausage from scratch myself. The recipe below is for
succcessful low fat sausages I have made for my diet. They have an acceptable texture
and good flavour, and should suit anyone who is on long term weight loss and control
diets. They are NOT fat free, nor free of saturated fats. This would, in my opinion, be
asking the impossible. Nor will you “get� thin by eating them. They are designed to
be part of a long term weight loss/low cholesterol/control diet.
THERE IS NO MAGIC INVOLVED.
Traditionally a sausage will have between 30 to 50 percent animal fat in it. This is not
only highly calorific, but is almost entirely composed of saturated fats and thus high
in cholesterol.
Now this is unfortunate, because the fat is a flavour carrier and makes the sausage
moist and tender, so when you remove it the cooked sausage can be very tough and
chewy (a bit like a stick of gum, although I have heard other descriptions ).
What I do is to replace the fat with silken tofu. Tofu can be a flavour carrier,
particularly if it has had time to marinate. The traditional binder of white rusk is
replaced with wholemeal brown breadcrumbs either fresh or oven baked, providing a
complex carbohydrate base rather than refined.
However, I have now started making my own half wholewheat yeast free rusk, which
improves keeping quality.
I can obtain 5% fat minced pork, and 10% fat minced beef. You should be able to too,
or you can buy your own and mince it yourself (or get your butcher to do so, BUT
make sure he cuts all the fat off, ie WATCH him do it). Remember that a visually
lean piece of meat has approximately 5% fat, so you need to be very picky.
If making in bulk and storing for the freezer, make sure EVERYTHING is
scrupulously clean and sterilize your working utensils, and KEEP EVERYTHING
COLD/COOL.
Procedure: The BASIC SAUSAGE MIXTURE
These are for very small amounts, you can scale up when you have gained
experience/confidence.
1 pound low fat pork mince
40 grams of brown breadcrumbs or brown rusk
2 ounces of silken tofu finely chopped
salt to taste, plus a bit (no cure is in these sausages, the salt IS the cure). (But most of
you will have Mortons cure available, you can use that via the label).
Two to four tablespons of liquid (normally water but may be beer, wine & or
brandy/grappa), or equivalent in cracked ice.
the spice mixture (see later)
Add all the dry ingredients to a COLD bowl and mix and knead thoroughly until a
paste, almost doughlike, has formed. Add the liquid, topping up as necessary (you
will have to gain experience here, but should be OK if you stay within parameters).
Now, you can stuff into hog or sheep (or if you REALLY want to, collagen) casings,
and link up.
Or you can make skinless, which is what I do at present. Weigh the finished product
and divide by 8 or sixteen depending on the size of sausage you want. Roll them out
in your hands and wrap in cling film. They will keep in the refrigerator for up to
week, a month in the freezer. BUT watch out for fermentation if using breadcrumbs.
Rusk is a bit more reliable. But you can still get wild yeasts in your mix.
SPICE MIXTURES:
1. Lincolnshire style sausage.
This is a traditional peppery English sausage.
A scant 1 teaspon of white pepperCORNS, which you then finely mill
1/2 teaspoon each of black and green peppercorns, half coarse milled, the rest cracked
1/8 to 1/4 teaspoon each of ground dried ginger and cayenne (you can adjust to taste,
but this is not a “chilli� sausage, just peppery).
Mix the dry spices together.
2. Cumberland style sausages.
1 teaspoon of whole white peppercorns - mill or grind this VERY fine
1/2 teaspoon of whole black pepper corns - cracked or very coarse milled
a small pinch (1/4-1/8 tsp or less) of each of ground mace, dried powdered ginger, and
cayenne)
20 to 30 fresh sage leaves, finely ground (note, my sage is a narrow leaf sage, broad
leaf sage probably half that amount)
1/2 tsp chopped fresh marjoram
3. Pork and Fresh Herb Sausages
1 teaspoon of whole white peppercorns - mill or grind this VERY fine
1/2 teaspoon of whole black pepper corns - cracked or very coarse milled
1/4 teaspoon of dry English mustard powder
20 to 30 ground sage leaves, and now visually approximately the same amount of
parsley,
chives,
lemon zest,
marjoram,
thyme,
basil
4. Oxford Bangers
substitute 1/2 of the minced pork with minced veal
Spices:
1 teaspoon fine milled white peppercorns
1 teaspoon coarse milled black peppercorns
1 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon allspice
zest of 1/4 lemon
NOTE: If you are new to this, you may want to add 1/2 the spice mixture first, and
then fry a small patty to test the taste. You can then add as much of therest as you
wish.
They will keep up tp a wek in the freidge, 1 month freezer. Best left to mature for one
day.
COPYRIGHT NOTICE: These formulations are the property of Darkstream
Productions and their creator. You may use them for your personal and private use.
They may not be used in any commercial formulations or commercial purpose
without the owners prior written consent
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