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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

casing

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

flour

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.

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Title Annotation:recipe
Author:Lipman, Karyn I.
Publication:Sunset
Date:Jul 1, 1992
Words:567
Previous Article:Smoked and more, it's peppered salmon.
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