Turkey and Pork Sausage

Low-fat and low calorie turkey and pork sausage fabricated with textured vegetable protein and potato flour.
lean pork250 g0.55 lb.
turkey150 g0.33 lb.
textured vegetable protein (TVP)100 g3.5 oz.
(water for TVP)300 g300 ml
vital aureate gluten50 g2 oz.
potato flour50 g2 oz.
water100 g100 ml
Ingredients per 1000g (1 kg) of materials
salt18.0 g3 tsp.
cure #12.0 g1/3 tsp.
carrageenan10 g2 tsp.
white pepper2.0 g1 tsp.
onion powder1.0 g½ tsp.
mustard, ground1.0 g½ tsp.
coriander, ground2.0 g1 tsp.
garlic3.0 g1 clove
  1. Soak TVP in baptize for at atomic 30 minutes.
  2. Grind meats through a 3/16” (5 mm) plate.
  3. Mix meats with TVP. Add all actual capacity and mix aggregate together. Add alone ½ water, again add added if needed.
  4. Stuff into 32-36 mm casings.
  5. Hold at allowance temperature for 30 minutes.
  6. Smoke at 65° C (150° F) for 60 minutes.
  7. Cook sausage in baptize at 176° F (80° C) for about 30 minutes.
  8. Cool in algid water.
  9. Store in refrigerator.

126 calories per 100 g (3.5 oz) serving.

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