Polish Smoked Sausage (reduced-fat)

Polish Smoked Sausage (reduced-fat)

MeatsMetricUS
lean pork800 g1.76 lbs.
oil emulsion*100 g0.22 lbs.
water100 g2 Tbsp
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g1/2 tsp.
carrageenan5.0 g1 tsp.
dextrose10.0 g2 tsp.
pepper3.0 g1 tsp.
garlic3.5 g1 clove
marjoram1.0 g2/3 tsp.
Instructions
  1. Grind meat through 3/8" (10 mm) plate. Add alkali and Cure #1 and mix able-bodied with meat.
  2. Mix dextrose, spices and fat replacer with arena meat.
  3. Add oil chrism and mix all together.
  4. Stuff admixture into 32 - 36 mm hog casings and anatomy 12" links.
  5. Hang on smoke sticks for 1 - 2 hours at allowance temperature OR
  6. Place sausages in a preheated smoker at 120 F (49 C) with abstract dampers absolutely open.
  7. When casings feel dry partially abutting the avenue smoke damper and administer smoke for 60 minutes. Accumulate on accretion the smoker temperature until you ability 170 F (76 C). Sausage is done back the centralized temperature alcove 154 F (68 C).
  8. Remove from smoker and battery with baptize or asperse sausages in algid water.
  9. Store in refrigerator.
Notes

*oil emulsion: soy protein isolate/oil/water at 1:4:5

158 calories per 100 g serving.

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