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| Omelet... |
 Posted: Sat Oct 31, 2009 11:56 pm |
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Guest
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I made some pure beef sausage a few weeks ago. The flavor was wonderful
but even with approx. a 25% fat content (fat is commonly used as a
binder), the sausage crumbled on re-heating. Tasty, but messy to eat for
a stuffed sausage.
This website had some good hints for binders:
http://www.deejayssmokepit.net/
I followed their link to their PDF file for sausage additives and ended
up adding 1/2 cup of unflavored whey protein powder to the 10 lbs. of
chicken sausage I made about 3 hours ago.
I liked that particular one as it added no carbs, no gritty texture and
no weird flavor like soy additives tend to do.
I just cooked some of the chicken sausage a bit ago and it's not crumbly
at all.  I made a breakfast style recipe that turned out excellent!
Recipe to follow later...
Next time I make beef sausage, I'll try that again and be sure to report.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes at (no spam) yahoogroups.com
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| Gregory Morrow... |
| Posted: Mon Nov 02, 2009 11:47 pm |
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Guest
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Nan wrote:
Quote: Now y'all have me looking for a meat grinder. And after reading tht
stuff about the fats from out of the country that are added to ground
beef. YUCK. I think you have the right idea. And I have the egg
substitute!!!!
Nan, instead of using those smelly Naturalamb skin condoms you can also now
use the Avanti polyurethrathane ones...like screwing "skinless" from what I
hear...
;-)
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Best
Greg |
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