Homemade Sausage Making

Has anyone done any work to quantify binding duck fat into beef sausage using powdered milk?

I'm trying some formulations this weekend and looking for guidance.

Thanks.

-t

Just for me, duck fat is too valuable to use in sausage. It makes the finest short pastry for pies.

ssorllih wrote:Just for me, duck fat is too valuable to use in sausage. It makes the finest short pastry for pies.

I cannot use pork, and am struggling with making an alternative sausage that's as appealing....

Beef and duck is the next combination I'll try, with rusk and milk powder.

Beef and chicken, with extra skin, was just ok. Not a wow sausage at all.

-t

try using the entire duck with the beef. You certainly can't use rendered fat.

Yes, I plan to simply combine duck and beef, likely also including duck skin.

I'm concerned with the low melting point of the duck fat. In a fresh sausage it will likely be fine, however I'm concerned with losing it in a smoked/cooked sausage, which ultimately I need to create.

-t

There is a fat replacer that some of the forum members endorse. You could do a search for that it calls for the use of vegatable oil but I see no reason that you could use rendered duck fat. http://www.sausagemaker.com/search.aspx ... t+replacer

Hi Tim,
Why can't you use hard white beef fat in sausages. Contrary to all popular belief, I made Smoked csabai with all beef and beef fat for a friend of mine that couldn't eat pork due to religious beliefs.
They turned out very nice, I kept some in the freezer and cooked them on the BBQ a few weeks ago. Everybody that tried them, raved on about them, including my wife!!!!!!
Good Luck,
Jan.

ssorllih wrote:There is a fat replacer that some of the forum members endorse. You could do a search for that it calls for the use of vegatable oil but I see no reason that you could use rendered duck fat. http://www.sausagemaker.com/search.aspx ... t+replacer

Thanks Ross. Shipping costs to Malaysia make many products difficult to use cost effectively, but I'll order the fat replacer and check it out.

-t

crustyo44 wrote:Hi Tim,
Why can't you use hard white beef fat in sausages. Contrary to all popular belief, I made Smoked csabai with all beef and beef fat for a friend of mine that couldn't eat pork due to religious beliefs.
They turned out very nice, I kept some in the freezer and cooked them on the BBQ a few weeks ago. Everybody that tried them, raved on about them, including my wife!!!!!!
Good Luck,
Jan.

I will try it Jan. Everything I've read so far warned me off so this sounds promising.

Did you cold or hot smoke it?

-t

Tim,
I cold smoked them and cooked them on the BBQ with a heap of others I made for Mothers Day. The beef csabai were gone in no time. I used a whole large rump with a nice thick layer of white fat. All vacuum packed at the slaughterhouse. Only $ 4.99 kilo.
I prefer pork csabai sausages, pork is cheaper as well but these beef ones were great.
No doubt I will be asked to make them again. Make sure you use sheep or collagen casings.
Cheers Mate,
Jan.

Sounds great Jan. I will be using sheep casings. I'm off to China for a month, but when I get back this is my top priority.

-t