Sausages!

[not2late]

I was perusing through a website for another thread and I found these gems:

Recipe for Fennel-Garlic Italian sausage
Low-fat and Herb-loaded Sausage: Italian Sausage with Fennel and Garlic

Colonial American sausage (omit the 1 teaspoon of sugar to make it really legal. Seriously, what would 1 teaspoon of sugar in 2 pounds of pork and 6 ounces of pork fat accomplish?)
Low-fat and Herb-loaded Sausage: Colonial American Sausage

Summer sausage (again, omit the sugar or use a sugar substitute if you really want it.)
Low-fat and Herb-loaded Sausage: Endless Summer Sausage



If anyone tries any of these sausages, tell us how it tasted.

[ErinB]

Thank you. I saved the post, but the wine in the summer sausage reminds me of a question.

It is my understanding alcohol in food burns away when the food is cooked. Would this make that recipe induction friendly?

[Georgiana]

Originally Posted by ErinB

It is my understanding alcohol in food burns away when the food is cooked. Would this make that recipe induction friendly?

Not all of it. Depending on many things, from the shape of the pan to whether the pot is covered, some percentage of the alcohol will stay in the meal, thus making the recipe "legal" only for OWL Rung 5.

This is a link to a page that explains it in detail: Does alcohol burn off in cooking?
And this is an experiment the guys from America's Test Kitchen did: http://www.americastestkitchen.com/f...=230&iSeason=8

[ErinB]

Thank you for the links, Georgiana. I had forgotten I asked the question, but it is something I had occasionally wondered about. Not sure why I was too lazy to really look for the answer, but glad you weren't.

[SunnySmile501]

Originally Posted by ErinB

Thank you. I saved the post, but the wine in the summer sausage reminds me of a question.

It is my understanding alcohol in food burns away when the food is cooked. Would this make that recipe induction friendly?

Moreso than the wine in the summer sausage, the curing salt is a big no-no. The second ingredient is sugar and it contains both nitrates and nitrites.

Morton® Tender Quick® mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform.

[mizski]

Originally Posted by not2late

Recipe for Fennel-Garlic Italian sausage
Low-fat and Herb-loaded Sausage: Italian Sausage with Fennel and Garlic

If anyone tries any of these sausages, tell us how it tasted.

These are pretty close to what I make only I use less garlic, hot paprika and red pepper flakes instead of the cayenne. I also only make 1# batches at a time. Made them this week and just used a pinch of fennel because I'm not in the seed rung yet.

I guess where I messed with the recipe I can't tell you how it tasted. My version was very yummy though!

[not2late]

I guess with the summer sausage, if you leave out the curing salt, you could eat them like fresh sausages.

Anyhow, I love sausages. When I started Atkins, I tried making my own----sometimes they turned out good, other times not so good. But I found that if I make a big batch of them and freeze it, I can have "legal" sausages all the time.