Low Fat Apple And Caramelized Onion Pork Loin Sausage

Discussion in 'Sausage' started by danmcg, Feb 28, 2012.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I had a really good recipe for this but lost it along with a few others, so I thought it was time to recreate it. While I was at it I thought I'd try something low fat so I went with a pork loin with about 10% back fat. I also added some tapioca starch to help with the meat binding and increase the juiciness and mouth feel of the finished sausage.

    I started out a couple days beforehand by reducing some apple cider to about half to use as my liquid,
    (I wanted the apple flavor more then the liquid) and dehydrated 2 granny smith apples till the were fairly dry, sort of rubbery or flexible. I was afraid raw apple would turn to mush by the time it was cooked and I wanted to be able to taste the chunks. (I ended up making a larger batch then I had planned so I dried a honey crisp and added it to the granny's). The onions were just sauteed in a pan with a little oil and butter until brown. I found after the first time I made these that if you really brown them they look like black spots under the casing, and I didn't care for that.

    Here's the recipe I came up with,

    2 kg Pork loin 90/10
    120 gm Dehydrated apples
    95 gm Caramelized onion
    200 gm Reduce apple cider
    20 gm Tapioca starch
    30 gm Salt


    For the spices I when with a mix that I’ve used before in an onion sausage that I liked. I believe I may have stole it from a chap named Oddley, but I'm not really sure anymore.

    2 tsp White Pepper
    2 tsp Rosemary
    2 tsp Thyme
    4 tsp Rubbed sage

    I made these yesterday and will be having one for breakfast soon, I'll let ya know how they taste later.

    Here's a couple teaser pic's to prove it happened

    [​IMG]


    [​IMG]

    I'll post back later with the taste test results
     
  2. sam3

    sam3 Smoking Fanatic

    This looks really interesting! Can't wait to hear your review on these.
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    MMMMMM

    Looks really good Dan. Did you double or triple link em.
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Mmmm, I inhaled 3 little ones for breakfast and I like it. I'll have them for dinner tonight and see what the wife says.

    They were very juicy but the mouth feel could be better, either more starch or fat will help that.
    Next time I think I'll cut down on the thyme by half, and add some mustard. They also need more onion, when I got a bite with extra onion it really was awesome and close to what I was hoping for.

    One other thing is the cider added quite a bit of sugar so you got to cook these on low heat or they'll burn on ya.

    [​IMG]

    [​IMG]


    thanks for looking. We'll see what dinner brings for opinions. :sausage:
     
    Last edited: Feb 28, 2012
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member


    I did them both ways Rick. Been a while since I've done either so I thought I'd see if I remembered how. :biggrin:
     
    Last edited: Feb 28, 2012
  6. Those look really good and thanks for the recipe.
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Have to give this a go.
    Thanks
     
  8. slownlow

    slownlow Smoking Fanatic

    Thanks for the recipe.  How was the apple taste?  I made some chicken apple and used just regular apple ground in with the chicken.  I could taste the apple, but I wanted more of it. 
     
  9. dlfl

    dlfl Newbie

    Great looking and they sound like they are very tasty.
     
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Damn that looks good.
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    The apple was good and not over powering and when ya got a chunk of the tart granny smith it was noticeable. I didn't want to grind it in fearing the flavor would be lost in the mix .
    I thought about going with frozen apple concentrate that you would make juice out of, that would kick it up a notch and wouldn't hurt the mix at all. maybe next time
     
    Last edited: Feb 28, 2012
  12. solaryellow

    solaryellow Limited Mod Group Lead

    Dan, do you think fresh apples could be used in chunks and then fed through a larger plate?
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I don't know, I guess someone will have to try it :biggrin: Like I said I dehydrated them first so I'd get the chunks of flavor. the fresh apple I think would turn into applesauce once cooked.
    Damn a light just came on! (albeit a dim one :biggrin:) How about instead of apple cider for a liquid maybe use applesauce?
     
  14. solaryellow

    solaryellow Limited Mod Group Lead

    Applesauce was my first thought which led me to grinding the apples. :D
     
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Oh I thought you were talking about changing my chunks of dehydrated apple to ground fresh.
     
  16. solaryellow

    solaryellow Limited Mod Group Lead

    I am.
     
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    How many Parts Per Million did them Dehy Granny Smith chunks add up to?

    Just kidding!..They Look and Sound Really tasty...I think I could handle low fat Pork Sausage over Chicken Sausage any day...JJ
     
  18. Deleted by SausageBoy!
     
    Last edited: Mar 10, 2012
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey jimmy I'd say a tad less ppm then I'd like.....
    And sorry I busted on ya in the other thread........I figured you could take it.
    Hell I knew ya could
     
  20. venture

    venture Smoking Guru OTBS Member

    Looks good, Dan!

    They sure look a lot juicier than I would have expected with that little fat.

    Good luck and good smoking.
     

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