Thread: Another Sausage guide

Originally Posted by Moa Hunter

Is it possible to make lite less dense but low fat sausage by using a filler like bread crumbs or some such ?

You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based one. Majority use flour or for gluten free use rice flour this is your binder so when you cut them open they dont just spew out of the skin. Your average sausage is 65-70 vl vl being visual lean. So 65-70% meat and 30-35% fat so you can lean them up to about 80-85vl which is almost mince that is 90-95 vl trim. To make them less dense run them through on a 4.5mm plate then a 12mm plate creating a chunkier cut of meat. Hope this helps if anyone wants to learn I'm happy to help