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Low fat homemade sausage

edited 4:38PM in EggHead Forum
I'd like to try my hand at making homemade chicken sausage but would like to use white meat instead of dark for someone on a low fat diet. Any suggestions on keeping this white meat sausage moist? Foods low in fat tend to be a bit on the dry side!


  • BobM, try using some onions & mushrooms.

  • thirdeyethirdeye Posts: 7,428
    BobM,[p]Give this a look. Most recommend increasing the spices in sausage (but not the salt) when using this product to compensate for the lower amounts of fat.[p]~thirdeye~

    [ul][li]Fat Reducer[/ul]
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428
    Here is my favorite checken sausage recipe:
    This one is from “Hot Links & Country Flavors” Bruce Aidells & Denis Kelly
    And inspired from Mark Miller @ the Coyote Café in Sante Fe.
    Santa Fe Spicy Chicken, Pork & Cilantro Sausage: (3 lb. recipe)
    1 ½ lb. chicken thighs, boned & skinned
    1 lb. pork butt
    ½ lb. pork back fat (I add ½ lb. more of pork butt instead)
    1 jalapeno, seeded & chopped
    ¼ C poblano, fire roasted, peeled & chopped
    2T minced garlic
    ¼ C tequila
    1C chopped fresh cilantro
    ¼ C fresh lime juice
    1 T kosher salt
    1 t ground black pepper[p]I use the coarse grind disc for both the pork & chicken. The Author recommends a coarse grind on the chicken & a fine (or double) grind on the pork. Blend all ingredients, chill for several hours before stuffing. Grill with a direct setup on a raised grill, medium temp. Brush with a little oil to make the skin crispy. These links will bleed a little liquid from the chicken out of the ends during grilling. Serve with fresh salsa.[p]~thirdeye~[p][p][p][p]

    Happy Trails

    Barbecue is not rocket surgery
  • Chef Arnoldi,
    Great idea! Mushrooms push out a lot of water when cooked

  • thirdeye,
    Thanks for the great suggestions Third Eye![p]Bob

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