How do you add fat to non-port sausages?

Discussion in 'Food & Cooking' started by abefroman, Feb 3, 2013.

  1. abefroman

    abefroman

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    How do you add fat to non-port sausages?

    I made some lamb and some veal sausages, but they came out too dry.

    I'm assuming because the fat content was too low...any tips?

    TIA
     
  2. rick alan

    rick alan

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    You obviouisly don't have a larding tool but I believe you can pull thin slices of fat into the sausage using a large-eyed knitting needle.

    Rick
     
  3. pete

    pete Moderator Staff Member

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    If you look at the ingredients for many non-pork sausages they often do contain pork or at the very least pork fat, that is unless they are Kosher, Halal or any one of the numerous reasons, from religious to health concerns, for avoiding pork.  Usually no matter what "flavor" sausage I am making I use a proportion of pork fat in them to help keep them moist.
     
  4. abefroman

    abefroman

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    Yes, I was trying to keep them Kosher/Halal.

    Can beef fat be used instead?
     
     
  5. boar_d_laze

    boar_d_laze

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    Yes.  Yes it can.  So can other types of kosher/halal fat;  chicken and duck, e.g. 

    Each type of fat brings its own taste.  Strong flavored fats like beef fat, mutton and lamb are probably best reserved for meats from the same type of animal.  Poultry fats are a little more versatile, but -- for most sausages -- you've got to be careful to keep them cold enough to keep them solid throughout the grinding and mixing process.   

    BDL
     
    Last edited: Feb 3, 2013
  6. rick alan

    rick alan

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    Sorry if I misunderstood, the way your post was worded it seemed to me you wanted to fix some already made sausage.

    Rick