Printer Friendly

Juicy, tender, and low-fat sausages.

Juicy, Lean Sausages are a reality at last. Usually, sausages are about half fat. Here, we add none. Instead, we add dried apples and fat-free braised vegetables to soak up meat juices; a little flour holds juices in sausages.

Apple-Curry Sausages

1 pound skinned, boned,

and fat-trimmed turkey

or chicken thigh (or a

combination), in chunks

1 piece (5 ft.) sausage


1 large (about 1/2 lb.)

onion, finely chopped

3 cloves garlic, minced or

pressed 1/2 teaspoon curry powder 1/2 teaspoon pepper 1/2 teaspoon fennel seed 1/2 teaspoon salt (optional)

3 tablespoons all-purpose


1 large egg white

1 cup dried apple slices,

coarsely chopped

1 tablespoon minced

fresh ginger

In a food processor or food chopper, coarsely chop 1/2 the turkey. Finely chop remaining meat; cover and chill the meat.

In a bowl, cover sausage casing with cold water; soak at least 10 minutes. Drain; slip 1 end of casing over smooth faucet tip; run cool water through casing to rinse well. Cover casing with water and keep cool.

In a 10- to 12-inch frying pan over high heat, combine onion, garlic, curry, pepper, fennel seed, salt, and 1/4 cup water. Stir often until browned bits stick in pan. Deglaze by adding 1/4 cup water; stir to scrape browned bits free. Stir often until liquid evaporates and browned bits form again. Repeat deglazing step several times until onions are a rich brown, about 30 minutes total. Chill.

In a bowl, smoothly blend 2 tablespoons water with flour, then add turkey, onion mixture, egg white, apple, and ginger. Mix well.

Drain casing; with fingers, gently strip away water.

To fill casing, use sausage-stuffing attachment on food chopper or a plastic-lined pastry bag fitted with a plain metal tip at least 1/2 inch wide; add meat to chopper or fill bag.

Push casing onto tip of sausage stuffer; or push onto wooden spoon handle, then butt handle against tip of pastry bag and push casing onto tip. Remove handle. Allow 3 to 4 inches of casing to hang free.

Force meat through chopper, or twist pastry bag with even pressure, to loosely fill about 36 inches of casing; tightly filled sausages burst when cooked. Twist filled casing at 6-inch intervals (tie with cotton string, if desired); twist or tie casing at each end of sausage links.

If air bubbles form, prick with a pin to deflate. If casing tears, force meat away from tear with your fingers and tie off casing at that point. Prick sausages all over with a pin.

In a 6- to 8-quart pan over high heat, bring 5 quarts water to a boil. Remove from heat and at once add sausages. Cover and let stand until sausages feel firm when pressed, 25 to 30 minutes. Drain. Immerse in ice water until cold; drain. Use or, if making ahead, cover and chill up to 4 days; freeze to store longer, thawing in refrigerator.

Prick sausages in several places with a fork. Broil about 8 inches from heat, or grill over medium coals (you can hold your hand at grill level only 4 to 5 seconds) until browned and hot in center, about 5 minutes. Makes 6; about 1 1/2 pounds.

Per sausage: 164 cal.; 17 g protein; 3.3 g fat (1.1 g sat.); 17 g carbo.; 85 mg sodium; 57 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Author:Lipman, Karyn I.
Date:Jul 1, 1992
Previous Article:Smoked and more, it's peppered salmon.
Next Article:Summertime frittata.

Related Articles
You roll up sausage, cheese, spinach inside flank steak.
Oysters, turkey, sausage, vegetables ... beach barbecue.
Husky muffins, with big hats, bulging with fiber.
Tips on gourmet game cookery.
The new party food? Sausages.
Make venison sausage.
Lower-fat hot dogs, bacon, & sausage: the best of the wurst.
Heavens' Bistro healthy pizza serves up "all the taste"--but "not in your waist".
Tasty mutton sausage you can make quickly.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters