Poultry Sausages-information Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Text,
Directions:
When one thinks of sausage, the meat that ordinarily comes to mind is pork,
sometimes beef, but usually never meat that comes from anything that has
wings and feathers. There are probably more recipes dealing with what you
can do with whole poultry or poultry pieces, especially chicken, than with
any other kind of meat. But sausage? Why not? Poultry is one of the most
heathful foods around. Ounce for ounce, it is a treasure house of protein
and minerals and an absolute bargin when one compares the proportion of
lean to fat meat. Chicken and turkey especially are recommended for people
on low fat and/or low calorie diets. All poultry has the added advantage of
being a rather bland meat. This means we can do just about anything to it
to make it taste as we please. One person who had studied the possibilities
of what can be done with poultry is Dr. Robert C. Baker of the New York
State College of Agriculture and Life Sciences at Cornell University. Dr
Baker is the inventor of the so-called "chicken dog." In an attempt to fine
new uses for poultry, especially laying hens past their prime, Dr. Baker
and his colleagues found that one can do just about anything with chicken
and turkey that one can do with red meat. And poultry has the advantage of
being cheaper and lower in fat than red meat. Lest anyone doubt that a
chicken dog can taste like a "real" hot dog, sensory analysis of products
developed by Dr. Baker and his colleagues has proven that people are just
as apt to like a product made from chicken or turkey meat, even though it
it may be a traditionally red meat product. The proliferation ath the
corner deli of things like "turkey salami", "turkey pastrami", or "chicken
bologna", are proof that the public is readily willing to accept these
products made from poultry. Large companies would not invest the capital
necessary to produce these products if the public did not accept them.
Although Dr. bakers work extends beyond what the home sausage maker might
find valuable, it does open up possibilities that anyone with a food
grinder and a source of poultry will find exciting.
Because everyones tastes are different, these recipes are meant to be
guides or starting points for the home sausage maker. Generally speaking, a
larger proportion of dark meat (or even all dark meat), produces a somewhat
more pleasing sausage than a predominantly white or all white meat. Dark
meat has a slightly highefr fat content whick a succesful sausage needs.
Remember, were talking chicken and turkey here, so the fat content is
already at bargin basement levels. As we noted earlier, poultry tends to be
a rather bland meat. Generally speaking, a sausage made from chicken or
turkey will need a little more spice than would a similar sausage made from
red meat. When making poultry sausages for the first time, use these
recipes as a guideline, but dont be afraid to be creative. Like more
fennel in your Italian sausage? More garlic in your kielbasa? Try it,
youll probably like it! One final word: what about skin and added fat?
Commercial sausages made from chicken and turkey meat do contain the skin
and fat normally found on a whole bird. The inclusion of these two
ingredients improve both taste and texture. Generally, I have found that
the addition of some skin greatly improves the sausage. Since we are
talking about an essentially lean meat to begin with, the addition of a
small amount of fat seems an acceptable price to pay for a more palatable
sausage. But the decision is yours. If you are willing to sacrifice
something in the way of taste and texture for an even leaner product, go
right ahead. In the recipes that follow, when a recipe specifies, fo
rexample, 4 lbs. of chicken meat, it presumes that about fifteen percent of
that is skin and fat. Experiment with the proportions to suit you and your
familys individual tastes and needs. After all, isnt that one of the
reasons you are making your own sausage to begin with?
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
Source from luhu.jp
sometimes beef, but usually never meat that comes from anything that has
wings and feathers. There are probably more recipes dealing with what you
can do with whole poultry or poultry pieces, especially chicken, than with
any other kind of meat. But sausage? Why not? Poultry is one of the most
heathful foods around. Ounce for ounce, it is a treasure house of protein
and minerals and an absolute bargin when one compares the proportion of
lean to fat meat. Chicken and turkey especially are recommended for people
on low fat and/or low calorie diets. All poultry has the added advantage of
being a rather bland meat. This means we can do just about anything to it
to make it taste as we please. One person who had studied the possibilities
of what can be done with poultry is Dr. Robert C. Baker of the New York
State College of Agriculture and Life Sciences at Cornell University. Dr
Baker is the inventor of the so-called "chicken dog." In an attempt to fine
new uses for poultry, especially laying hens past their prime, Dr. Baker
and his colleagues found that one can do just about anything with chicken
and turkey that one can do with red meat. And poultry has the advantage of
being cheaper and lower in fat than red meat. Lest anyone doubt that a
chicken dog can taste like a "real" hot dog, sensory analysis of products
developed by Dr. Baker and his colleagues has proven that people are just
as apt to like a product made from chicken or turkey meat, even though it
it may be a traditionally red meat product. The proliferation ath the
corner deli of things like "turkey salami", "turkey pastrami", or "chicken
bologna", are proof that the public is readily willing to accept these
products made from poultry. Large companies would not invest the capital
necessary to produce these products if the public did not accept them.
Although Dr. bakers work extends beyond what the home sausage maker might
find valuable, it does open up possibilities that anyone with a food
grinder and a source of poultry will find exciting.
Because everyones tastes are different, these recipes are meant to be
guides or starting points for the home sausage maker. Generally speaking, a
larger proportion of dark meat (or even all dark meat), produces a somewhat
more pleasing sausage than a predominantly white or all white meat. Dark
meat has a slightly highefr fat content whick a succesful sausage needs.
Remember, were talking chicken and turkey here, so the fat content is
already at bargin basement levels. As we noted earlier, poultry tends to be
a rather bland meat. Generally speaking, a sausage made from chicken or
turkey will need a little more spice than would a similar sausage made from
red meat. When making poultry sausages for the first time, use these
recipes as a guideline, but dont be afraid to be creative. Like more
fennel in your Italian sausage? More garlic in your kielbasa? Try it,
youll probably like it! One final word: what about skin and added fat?
Commercial sausages made from chicken and turkey meat do contain the skin
and fat normally found on a whole bird. The inclusion of these two
ingredients improve both taste and texture. Generally, I have found that
the addition of some skin greatly improves the sausage. Since we are
talking about an essentially lean meat to begin with, the addition of a
small amount of fat seems an acceptable price to pay for a more palatable
sausage. But the decision is yours. If you are willing to sacrifice
something in the way of taste and texture for an even leaner product, go
right ahead. In the recipes that follow, when a recipe specifies, fo
rexample, 4 lbs. of chicken meat, it presumes that about fifteen percent of
that is skin and fat. Experiment with the proportions to suit you and your
familys individual tastes and needs. After all, isnt that one of the
reasons you are making your own sausage to begin with?
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
Source from luhu.jp
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Makemeat