or Connect
New Posts  All Forums:Forum Nav:

Making Healthy Sausages

post #1 of 13
Thread Starter 

Making Healthy Sausages is a book that has been long overdue.  The book reinvents the traditional sausage making process by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a “package” that contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The latest 2011 United States Department of Agriculture “Dietary Guidelines for Americans” are discussed as they directly influence the manufacture of reduced fat sausages. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for quite some time. Commercial producers have been using hydrocolloids (gums) for making reduced fat ice cream, dressings, sauces, and snacks for a long time. For example, carrageenan has been used by meat producers to improve texture and sliceability, it goes into all commercial brines yet there was no information why or how to use it in home made products.  


The book discusses all additives that are available on the market and explains which are best suited for a hobbyist. Ingredients such as Konjac gum, xanthan gum, carrageenan, microcrystalline cellulose, soy protein isolate (SPI), textured vegetable protein (TVP), oil emulsion, vital wheat gluten, fat replacers and others are described in detail. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. How to make sausage without fat, or without meat at all, yet to create a texture that will not fall apart when thin sliced.


After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. Each of the recipes contains less than 200 calories per 100 g (3.5 oz) serving. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to calculate the amount of calories the sausage contains and decide what ingredients will go inside.



List Price $19.95
6" x 9"
330 pages

ISBN: 978-0983697305


The book can be previewed at http://www.bookmagic.com/

post #2 of 13

Edited by Dave....first response was in poor taste.............I am blaming it on not having my first cup of coffee.........

Edited by DaveOmak - 9/2/11 at 4:07am
post #3 of 13

Great link to a great variety of books!  Thank you!

post #4 of 13

Thank-you for the link.


It's good to explore all the possibilities.

post #5 of 13

veggie sausages for everyone.....................th_INGardenbbq7.gif




post #6 of 13

I guess I go the other way on this one. I dont want a book that shows me how to put more chemicals and additives into my food. I am doing all I can to get AWAY from them, eating as much organic grown food and meat as I can find.  They have made or food their Science projects, they are playing "mad scientist" with or food. Hell,, a loaf of bread last a LONG ass time now. It drys out before it turns green now. Thats not right......


 I know someone who bought some McDs and left it on their counter for a test,,,, It was the same as when they bought it 3 WEEKS later......


Keep Your chemicals. I dont want them. I want food that rots if ya dont it in time....

post #7 of 13

Thanks for the link.  I plan to order the book today.


Since my wife and I are both on Weight-Watchers, I have been experimenting with a number of different options for reducing fat and calories in my meals - especially the sausage and burgers I love to cook.  About a month ago I found some Organic Carne de Soya, which is TSP (Textured Soy Protein) at a Mexican Market near me.  Last week I made some turkey/soy brat links for the smoker.  They did not turn out great, but I learned a lot and plan to try several variations this weekend.  I think with some patience and practice, it is very possible to make good-tasting, well-textured product for the smoker and grill without adding the chemicals as stated above.


I appreciate that others are starting to focus on the same issues...  trying to eat healthier but still enjoy the foods we all love.


If I have any success, I'll be sure to post them.  In the meantime, hopefully the book you reviewed above will provide some insight and reduce my learning curve.


Thanks again for the post.



post #8 of 13

What fun would a healthy sausage be? icon_biggrin.gif

post #9 of 13

I would have to read the book to voice my opinion........... but I dont want to waste 20 bucks........a42.gif



post #10 of 13

I think I'll wait for the QVIEW.


Good luck and good smoking.

post #11 of 13
Originally Posted by DaveOmak View Post

Edited by Dave....first response was in poor taste.............I am blaming it on not having my first cup of coffee.........

I thought I was wrong on my original post. Come to find out I was right on target.......I hate it when I am right and wrong at the same time........Go figure...............

Am I goin' nuts or what......maybe just old and set in my ways............Dave


post #12 of 13

Thanks for the link !

post #13 of 13

Thanks for the link Seminole, I have a couple of the Marianski's books and will be adding this one to the collection when I have an extra 20 to spend. Sounds like a lot of good experimenting fun to me!

New Posts  All Forums:Forum Nav:
  Return Home