Poultry sausage












       

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Poultry sausage. This sausage is made from
poultry meat only.
 


 




Materials

poultry meat,   
70%                                              
poultry skins,   
20%
poultry fat        
10%
 


3.5 kg (7.7 lbs)
1.0 kg (2.2 lb)
0.5 kg (1.1 lb)



Ingredients

salt, 1.8%
white pepper
cayenne pepper
non fat dry milk
ice cold water



90 g (5 Tbsp)
15 g (2 Tbsp)
5 g (1 tsp)
200 g (7 oz)
1 liter ( 1 quart)
 



Instructions


1. Grind meat through 3/16" plate (5 mm).
Refreeze and grind again. Grind skins through 3/16" (5 mm) plate and
again through 1/8" (3 mm) plate.
2a. Place ground
meat and skins in a food processor. Add 250 ml (1 cup) water and
emulsify. Add poultry fat, salt and other ingredients including
remaining ice cold water and emulsify everything together.


2b. If no food processor available -  grind fat through 1/8"
(3mm) plate. Mix ground meat, skins and fat with all ingredients
adding 500 ml (2 cups) of cold water.
3. Stuff loosely into 26-28 mm sheep casings
forming 4" (10 cm) links.4.
Poach at 80º
C (176º
F) until internal meat temperature reaches 160º
F (72º
C). This process will take about 20-30 minutes.
5. Place in cold water for 2 minutes.
6. Keep in
a refrigerator or freeze for later use. 
 


Notes
Non fat dry milk is used to
bind water and  meats together. Skins help with emulsification.
Add water slowly to food processor. Depending on meat/skins/fat
proportion less water (3 cups) may be needed.

This recipe does not include any pork and may appeal to people who
object to pork for religious reasons.

The color of the sausage will be light gray. If a typical pink
color is desired, add 6 g of Cure #1 and use 85 g salt in the
recipe. Grind poultry meat through 3/16" plate, mix with salt and
cure #1 and leave overnight in a refrigerator. There is no need to
cure  fat or skins. Then proceed with step # 1 (one grind will
suffice).
 



 
Page added on October 7, 2008.


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