Tasty sausage without the fat
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I am relatively new to making sausage. Have tried pork butt, chicken thighs, 80% beef, alone or mixed together, and all seem to be very “crunchy” and dense, unlike the commercial, store bought sausage. I try to avoid pricking the skin and cook low and slow until just done according to instant read thermometer. Many recipes call for using a lot of pork belly, which I’ve been trying to avoid to make leaner, healthier food, and I suspect that that is the main reason my sausage is so dense. $64 question is whether there is something else I can add to make the sausage less lean and more like store bought, but still be healthy???
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I am relatively new to making sausage. Have tried pork butt, chicken thighs, 80% beef, alone or mixed together, and all seem to be very “crunchy” and dense, unlike the commercial, store bought sausage. I try to avoid pricking the skin and cook low and slow until just done according to instant read thermometer. Many recipes call for using a lot of pork belly, which I’ve been trying to avoid to make leaner, healthier food, and I suspect that that is the main reason my sausage is so dense. $64 question is whether there is something else I can add to make the sausage less lean and more like store bought, but still be healthy???
ChrisF I think at least one of the reasons you like the store bought sausage is because of the higher fat to meat ratio.
I’ve never tried it but some people mix in olive oil instead or use a “fat replacer” (look at The Sausage Maker). I’ve made venison sausage with no fat, or with very very little fat, but it needs a little oil to cook if frying and is certainly nothing like store bought. But it’s definitely more healthy and I know exactly what’s in it!! Good luck -
ChrisF I’ve made a lot of brats from just chicken breast and the best results I had were when I used a combination of Cold Phosphate and Carrot Fiber or Super Bind. The Phosphate increases the water holding capacity of the meat and will super bind you get additional water holding capacity form the Carrot Fiber and the potato starch will gel up at about the same temperature that the meat will start to sweat at, so it will absorb it as the meat sweats it out.
Now, nothing is going to work as well as pork fat, at least not in my mind. Here are a couple of videos/articles we did on this in the past:
https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst/
https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe/
https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe
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