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Lower Sodium Turkey Sausage

post #1 of 7
Thread Starter 

Just tried a variation on my breakfast sausage recipe.

 

My standard recipe is:

 

8 oz. salt

2 oz. black pepper

1 oz. sage

 

mix together thoroughly and measure out ½ oz. of sausage seasoning mix per 1 lb. of meat.

 

To modify the recipe for lower salt, the one thing I did not want to do is to change the proportions of ingredients to each other as it could throw off the balance between salt, pepper and sage, so i reduced the amount of total seasoning added.  Instead of ½ oz. per pound of meat I reduced it to 1/3 oz. per pound of meat,  Then, instead of using pork butt @ approx. 85% leaned out product I bought 3 - 1lb. rolls of 85% lean ground turkey instead, so I used 1 oz. of seasoning to 3 lbs. of ground turkey.  I mixed the sausage seasonings into the ground turkey adding about 4 oz. of water to get it to mix evenly, then did a fry test.  The flavor was quite good, more than seasoned enough, in fact the next test I will reduce it to ¼ oz. of seasoning per pound of meat!  My wife sampled it and it met her approval!  Trying to have my cake and eat it too (er... sausage that is..  lol!)

post #2 of 7

Pop's, why the switch from pork to turkey if they both have 15% fat?

I understand why we want to eat healthier but isn't fat. fat?

post #3 of 7
Thread Starter 

I couldn't afford a whole butt but I could afford 3lbs. of ground turkey and there was no ground pork available.  Still have plenty of unpaid bills from my hospital and disability stay, I apologize I didn't explain further and didn't want to buy 50% fat content premade sausage.

post #4 of 7

I knew there had to be a reason, I just thought I was missing something.  Glad to hear it came out tasty. Was it at all dry or mealy Pops? I've tried low salt sausage and gave up do to the dry crumbly taste

post #5 of 7

Now I'm glad that you are alright and still out there Kicking. Now I like to say it nice to make our own sausages cause you can put into it want you want and in some cases don't want in it.

post #6 of 7

Sounds good Pops. Glad it came out good.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

I knew there had to be a reason, I just thought I was missing something.  Glad to hear it came out tasty. Was it at all dry or mealy Pops? I've tried low salt sausage and gave up do to the dry crumbly taste


No, it was tasty and nothing adverse to it's consistency.  Being lean it doesn't shrink up that much and it's not greasy, but wasn't like a rice cake either.

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