Sausage recipes that include rice

[Thomassen]

Doc recommends cutting down on fat intake so I'm looking for sausage recipes that include rice or other fillers. Still going to make the occasional Jalapeño Cheddar and others but need some healthier (?) options.

Thanks in advance,
Thomassen

 

[SmokinEdge]

Boudin. Take that Cajun concept and run with it.

 

[JckDanls 07]

Yea... Boudin is the only thing I know of with rice... But that doesn't mean many others wouldn't be good with rice

 

[Fueling Around]

Not true rice, but wild rice loaded bratwurst are popular in Minnesota.
For those not familiar with wild rice, it is a grass that grows in shallow waters.

 

[cptnding]

I've bought wild rice and blueberry summer sausage several times when visiting Wisconsin. It's damn good.

 

[Cajun Smokes]

Doc recommends cutting down on fat intake so I'm looking for sausage recipes that include rice or other fillers. Still going to make the occasional Jalapeño Cheddar and others but need some healthier (?) options.

Thanks in advance,
Thomassen

I have eaten what was called "rice sausage" (smoked) from a friend in Southeast Texas. His deer processor made all of his sausage. This sausage still had the meat but rice was added to it. Boudin concept as mentioned about with more meat than rice. If I had to guess, 30/70 ratio of rice to meat. To me, I didn't taste the rice in the sausage but he loves it. Keepe us posted if you try something, I'm very interested.

 

[indaswamp]

Some Asian sausages have rice as well....

 

[Homers1951]

Hungarian Hurka or Herka. Originally made with pork liver, heart, etc, but I uses pork shoulder. You could use chicken Im sure.
9 lbs pork
1 1/2 lb rice, then cook. Not too well done
6 med to large onions, chop, sauté till brown
4 cloves garlic chopped fine
1 1/2 teaspoon allspice
1 1/2 teaspoon sage
1 1/2 teaspoon marjorum
3 Tbl kosher salt
3 teaspoon black pepper
4 tblp paprika, you could do 2 smoked, 2 sweet
For liquid I usually boil up couple of pork hocks, cooled of course. I put the garlic in the broth for a couple of hours to steep them. I also put a few ounces of pork hocks meat in also.
One of my family’s favourites.

 

[chef k-dude]

I just nod my head and let them go through their little spiel when they tell me that. Same with salt.

Are you a sausage fiend or something? Simply adding rice to a sausage recipe doesn't make it necessarily low fat. There are other proteins that are lower fat...maybe tofu sausage?

Joking, I actually eat tofu sometimes. I love Mapo Tofu, especially with fish at the authentic Chinese place in town, but you can see the oil floating on the top...likely a vegetable or seed oil...far worse for you than animal fats.

Best of luck with that however.

 

[uncle eddie]

I have a massive list of "untried" recipes - 602 pages long WORD doc. Message me if you want a copy.

I searched for Boudin and it found 62 mentions - probably over 20 recipes.
At a glance - This one looked OK to me...

 

[okie sawbones]

I make Sai Krok Issan on occasion, a tangy fermented Thai sausage. It is a popular snack food in northern Thailand.

If interested, I will post my recipe.

 

[DRKsmoking]

Thomassen, I am following alone to see what comes up here , and see maybe what you decide.

If interested, I will post my recipe

@okie sawbones
I would love to see what this is and the recipe, as I love most Thai foods I have tried.
Thanks in advance.

David

 

[okie sawbones]

Thomassen, I am following alone to see what comes up here , and see maybe what you decide.



@okie sawbones
I would love to see what this is and the recipe, as I love most Thai foods I have tried.
Thanks in advance.

David

Sai Krok Issan

A Tangy Fermented Thai Sausage



Ingredients

• 700 g pork butt
• 300 g pork back fat
• 12 g kosher salt
• 2.5 g Insta Cure #1
• 80 g minced garlic
• 200 g cooked rice
• 4 each kaffir lime leaves finely chopped
• 24 g cilantro
• 1 Tbs. Golden Sauce
• 10 g white pepper
• 8.4 g black pepper
• 13 g sugar
• 5 g dextrose
• hog casings – 32-38mm
• LHP – Dry Fermenting Starter Culture add 1/4 tsp of starter culture to 1/4 cup of distilled water. Allow to rehydrate for 30 minutes prior to using. (This is for every kilo of meat)

Instructions


Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.

With a mortar and pestle add the salt, cure, and garlic. Begin to mash till it forms a paste. Once it forms a paste add the cooked rice, cilantro, and kaffir lime leaves. Mix so it's well incorporated. Set to the side

Prepare the starter culture and set to the side. Let it rehydrate for 30 minutes prior to using)

Grind your very chilled meat and fat on a course plate (10mm)

Add the rest of the seasonings, the starter culture, and the rice/garlic/cilantro/lime leaves mixture to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.

Stuff your minced meat into the casings, link by tying off 2 inch segments, and prick out any air pockets.


Fermentation Instructions

Hang your sausages in an area that is 80F-90F for 24 hours. You can place this in an oven with the light on as well (make sure the oven is off)

After 24 hours you can refrigerate your sausage and cook when you are ready. More hang time equals a more sour sausage.

Heat cooking oil in a non-stick pan over medium heat.

Add the sausages and cook for about eight minutes, turning every two minutes.

Cook until the sausages are brown and crispy.


Serve with vegetables and rice. There are a lot of Thai dipping sauces for the sausage, but I just use an old standby, Mae Ploy sweet dipping sauce.

 

[hoity toit]

Doc recommends cutting down on fat intake so I'm looking for sausage recipes that include rice or other fillers. Still going to make the occasional Jalapeño Cheddar and others but need some healthier (?) options.

Thanks in advance,
Thomassen

Boudin - great stuff to make and easy to change the meat/seafood.

HT

 

[Fueling Around]

Forgot to add another "filler" sausage. Bangers that add rusks or bread.
However, if the doc wants you to cut fats wasn't there a request to cut high glycemic foods?