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Low sodium sausage
Posted By: Ed Pawlowski
Date: Monday, December 17, 2001 at 8:33 p.m.
This weekend I made some sausages using hte mices from The Ingredient Store. Since my wife has a sensitivity to sodium, I had to reduce the salt content from what commercial products contain, or what more recipes call for. My concern was not just the flavor, but the texture. Some slat does help in the process.
For each pound of meat, I used 1/4 teaspoon of Kosher salt. For table salt, even less is needed. Knowing the amount of sodium is critical for us so Joe's spice blends gave me complete control. A typical 8 oz serving is now well within limits. The Bratwurst is excellent just as it. The Italian mix is good, but I used it as the base for my own interpretation. For the required liquid, instead of using water, I used red wine. I also added grated cheese. While the cheese increased the total sodium, it is still in tolerance. My wife likes spicey so I added some red pepper flakes.
Results: I have 8 pounds of great sausage. The brats h ae a better, more intense flavor thand store bought. The Italian is some of the best I've ever had. If you've ever even thought about making your own, do it. The results are a superior product.
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