Re: [CH] ostrich sausage
Charles Demas (demas@sunspot.tiac.net)
Tue, 23 Feb 1999 17:21:16 -0500 (EST)
On Tue, 23 Feb 1999 Shantihhh@aol.com wrote:
> Ostrich Sausage
>
> 5 feet small hog casings
> 4 pounds Ostrich meat
> 2 tsp. salt
> 1 tsp. freshly ground white pepper * plus cayenne or Hab powder to kick
> it up a little
> 1 tsp. celery seed
> 1/2 tsp. powdered bay leaf
> 2 tsp. lemon zest
> 2 tablespoons fresh chopped parsley
> 1/8 tsp. ground cloves
> 1/4 cup wild turkey bourbon (optional)
>
> Prepare casings. Mix and grind the ingredients through fine disk and
> stuff into casings. Twist off into 3 inch links. Simmer or cook
> by browning in vegetable oil.
IIRC, Ostrich is a fairly lean (low fat) meat, and I worry that this
recipe will not work out very well as sausage in the traditional sense.
Most sausages have a fairly high fat content that keeps them somewhat
tender when cooked. These may turn very hard when cooked, especially
if over cooked.
Just an opinion, from a person that has never made sausage, but has
eaten too many. These lowfat meats must not be over cooked from what
I've read.
Chuck Demas
Needham, Mass.
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