Making your own sausage lets you control the fat content. These recipes developed by Southern Living Magazine (Oxmoor) are for lean sausages, less than 30% total fat and less than 10% saturated fat,
yet full of flavor. Use a food processor with a metal blade to grind the meat. Use a sausage funnel with a 3/4-inch tip (3/4 cup capacity) to stuff the casings (available from local butchers). Simply
fit one open end of the casing over the tip of the funnel. While holding the casing firmly in place with one hand, use a wooden spoon to push the meat mixture through. Use kitchen shears to snip off the
ends of the casings, leaving about 1-1/2 inches at each end for twisting or tying off.
Basic Meat Mixture
4 lb boneless, skinless turkey breast
2 lb boneless pork loin
2 tblsp browning-and seasoning sauce
1 tsp salt
Position knife blade in food processor bowl; add half of turkey, pork, and seasonings. Process until smooth. Repeat procedure with remaining ingredients.
Yield: 6 pounds (585 calories [24.6% from fat] per pound).
1 lb Basic Meat Mixture
1/4 c white vinegar
1 tblsp dry sherry
2 tsp paprika
2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp pepper
1/8 tsp ground cinnamon
1/8 tsp ground cloves
Pinch of ground coriander
Pinch of ground ginger
1/2 tsp browning-and seasoning sauce
2 cloves garlic, crushed
1 yard sausage casing
1/2 cup water
Combine first 14 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook over medium heat 5 minutes or until browned, turning occasionally.
Combine first 4 ingredients; shape into eight (2-ounce) patties. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Cook sausage patties 3 minutes on each side or until browned.
Yield: 4 servings (172 calories [23% from fat] per patty), 30.3 g protein, 4.5 g fat (1.4 g saturated), 0.3 g carbohydrate, 0.1 g fiber, 88 mg cholesterol, 158 mg sodium, and 16 mg calcium.
Soak chips in water 1 hour; drain. Wrap chips in aluminum foil, and make several holes on top and sides of foil. Light gas grill on one side; place foil wrapped chips directly on hot coals.
Place grill rack over chips, and place a pan of water on rack. Let burn 10 to 15 minutes. Position knife blade in food processor bowl; add Basic Meat Mixture and next 6 ingredients. Process until smooth, stopping once to scrape down sides. Divide into five (4-ounce) portions. Cut casing into five (8-inch) pieces; slip one end of each casing over sausage funnel tip. Using the handle of a wooden spoon, force each portion of meat mixture through funnel into each casing; twist ends.
Arrange sausage on prepared grill rack opposite water; cook, covered, 45 minutes or until internal meat thermometer registers 170 degrees F., turning occasionally.
Yield: 5 servings (170 calories [27% from fat] per sausage), 28. 6 g protein, 5.1 g fat (1. 6 g saturated), 1. 4 g carbohydrate, 0.1 g fiber, 85 mg cholesterol, 174 mg sodium, and 15 mg calcium.
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