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SAUSAGES - what to sub for pork.

j
jono37 May 10, 2011 09:50 PM

I believe I've finally come close to mastering the art of home sausage making (more on that later).

I'm wondering what is the best meat to sub in for pork butt in sausage recipes. My wife is allergic to pork, so I've been making chicken, turkey or lamb sausages and using beef casings. This is fine, but if I were to try to make something similar to a traditional pork sausage, would I substitute veal, chicken or turkey? Many recipes call for combinations of pork with beef, lamb or chicken, so I'm looking for something that would provide a similar complement to those ingredients.

Thanks!

For those who care to hear, here were the steps to produce what I humbly declare were some of the tastiest, most tender sausages I've had.

1) Grind chicken legs and thighs in kitchen aid grinder attachment. Mix with spice blend plus corn syrup plus milk powder plus water to make a kielbasa-style sausage. I added 1 tsp. of pink salt for 5 lbs. of meat.
2) Rinse and soak beef casings
3) Stuff casings, twist, let sit overnight.
4) Cold smoke in an electric smoker for about an hour over pecan wood, then heat without smoke at about 140 degrees for another hour to darken the color
5) Bloom at room temperature for one hour
6) Rest in refrigerator overnight
7) Steam to 165 degrees over very low steam (aiming for temp. in steamer of 180 degrees)
8) Brown in pan over medium heat.

These turned out amazing - lightly smoked, perfect snap of casing, and above all, meltingly tender meat without exploding grease. Also, the casings stayed perfectly intact with no splitting. I think the gentle steaming is very important. It is interesting how different the texture was when I made some of the original grind into patties and pan-cooked them - those were crumbly like hamburgers, not tender like a pate.

Am excited to try more recipes, or invent my own. Anybody figure out how to make a vindaloo sausage?

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  1. k
    katecm May 11, 2011 10:11 AM

    I'd maybe go for veal with a fatty cut of chicken, since veal is likely going to be leaner. That way you'll capture the meaty flavor of the veal, which might replicate pork.

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