How can I make my no carb sausages more succulent?
I'm trying to find a way to make my home made English sausages more like shop bought English sausages (I'm saying English here as I'm pretty sure sausages around the world are very different - ideally I'm looking to make something like Black Farmer sausages) The only caveat is that I'm trying to make them carb free, so can't use rusk or breadcrumbs. I've been experimenting with kibbled onions, as I read somewhere that you can use anything as a binding component as long as it's very dry.
I've been using mostly pork belly, which seems to have a good meat to fat ratio - I've been careful to get meat with a fair amount of fat, but my sausages are still a bit dry when cooked.
Can anyone give me some tips to making sausages, especially how to make them moist and succulent?
Best Answer
Are you only using pork belly? No added fat? Even though pork belly has a high fat content, my experience is that sausages require even more. Add some ground, or finely diced, pork fatback and see if it makes a difference.
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Are Linda Mccartney sausages low carb?
Frozen Meat Sausages Linda Mccartney Original (1 serving) contains 9.9g total carbs, 8.3g net carbs, 8.8g fat, 23g protein, and 202 calories.Can you have sausages on a low carb diet?
Thus, despite containing added ingredients, sausage is still an overall low carb option. Even with additional carb-containing ingredients, sausages are still generally low in carbs, with most containing 0\u20136 grams of carbs per 3.5-ounce (100-gram) serving.What sausages are best for keto?
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Answer 2
This suggests gelatin as a binding agent. You could try increasing your salt content for binding, but this could hurt the flavor.
For moisture you could experiment with adding a little red wine to keep them moist. Wine has "carbohydrates" but they aren't processed in the same way as regular carbs. This ingredient is used more in Italian sausages, though, so it may not be what you're looking for.
Also, pork butt may have a better fat content to keep your sausages moist.
Answer 3
How about making some low carb bread (mug method can make a batch in less than 5 min) Then make breadcrumbs of it in the food processor. You could dry it in the oven too. I reckon that would be almost indistinguishable from the rusk used by sausage makers then
Answer 4
Use ground Golden Flax seed and add water .The reason the sausage is dry ,is because there is nothing in it that holds the water content.Fat repels water.The ground flax seed will keep it in the sausage.Only 1g carbs and 1g sugar per 100g. The lowest of any comparable product. You will only need a few grams per sausage. Negligible. You can also use it for bread .In the microwave for 2 min, Dry in oven and then crumb it .
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