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Can never learn enough! Sausage!

post #1 of 15
Thread Starter 

Not always Good for the Arteries...BUT...OOOHHH THE TASTE!  Thanks for the Start-up Gerry!...JJ

Lookin' for the Balance between Taste and Nutrition...JJ


Edited by Chef JimmyJ - 11/10/11 at 11:33am
post #2 of 15
That is a hard balance. I think it comes down to portion control

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post #3 of 15
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

That is a hard balance. I think it comes down to portion control
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DEFINATELY!...The BIGGER the portion...The more I LOSE CONTROL!...JJ
drool.gif

 

post #4 of 15
Quote:
Originally Posted by Chef JimmyJ View Post
!

Lookin' for the Balance between Taste and Nutrition...JJ


Hey JJ, I've been thinking about trying to make some healthier sausages, aka low fat high protein. I've got two plans to try, one is using tapioca starch as a fat replacer in some turkey sausage and another idea is replacing a portion of the total fat with some olive oil. Both methods are done commercially.

 

Things have been pretty hectic around here lately but I hope to play around with the tapioca ones this weekend.

 

Portion control? HA, that was never my strong point!

 

post #5 of 15

Glad you started this group!

 

Very interested in learning more & trying new things!

post #6 of 15

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Jerry said last night that he started this group. Now I would love to see the newest and best sausage recipes for sure. But for now I just keep trying to get hinks and advice from boyjko he's the master and then Dan's right up there too. I just haven't had any of Dan's sausage yet like I have Joe's.

post #7 of 15
Quote:
Originally Posted by bmudd14474 View Post

That is a hard balance. I think it comes down to portion control
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I agree.

I eat very small portions.

The problem is avoiding eating 6 small portions, instead of only 3.

 

 

Bear

post #8 of 15

These group things are so cool.... All the experts (in my book) in one location... easy to find and ask questions.... somebody here is a genius for putting this together....Just what I need to make better andouille.. I can't get the flavor profile where I want it... So....  I'm hanging around to learn... Dave 

 

post #9 of 15
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

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Jerry said last night that he started this group. Now I would love to see the newest and best sausage recipes for sure. But for now I just keep trying to get hinks and advice from boyjko he's the master and then Dan's right up there too. I just haven't had any of Dan's sausage yet like I have Joe's.



Guys... this one is all Gerry's I just Chimed in 'cause Sausage is one of my weak points and wanted IN with all the GURU'S...Sorry didn't want to step on a MASTER's TOES!...JJ

post #10 of 15
Quote:
Originally Posted by Chef JimmyJ View Post





Guys... this one is all Gerry's I just Chimed in 'cause Sausage is one of my weak points and wanted IN with all the GURU'S...Sorry didn't want to step on a MASTER's TOES!...JJ


Geez JJ do you know the secret handshake?

 

 

post #11 of 15

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Shhhhhh you can't show everyone they all will be doing it Dan. One day I hope to be as good as out folks out there in sausage land. 

post #12 of 15

This will be a fascinating group.

 

The only way I can do it is to have sausage less frequently than I would like.

 

Portion control and sausage don't match up for me.

 

I tried making low fat and low salt sausages and just managed to ruin some pretty respectable pork butts.

 

Good luck and good smoking.

post #13 of 15

I am going to enjoy this one too. We have some amazing sausage guru's here. 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by DanMcG View Post


Geez JJ do you know the secret handshake?

 

 



Secret Handshake?  Nooo...I'm too little to play with the Big Kids yet...61.gif...JJ

 

post #15 of 15

I decrease the fat and add soy concentrate to many of my recipes.  The soy does not change the taste if kept under 5% by weight and will retain the moisture and juices even with a lower fat content of say 15%  .   Gov. standards for commercial sausage If I remember correctly , allows up to 30% fat.  I am still waiting for Joes Kielbasa recipe he was going to pm me cause well it is better than mine.  LOL

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