Over the years, as my weight and cholesterol went up and down, I tried various low fat sausages. Chicken, turkey, lamb, venison, some wild boar, and all with the same result - I wanted "real" sausage after one bite. It's become one of those foods that I just accept is going to shorten my life; be it by an hour or a year. Kinda like bacon.

Good luck with your search, but when it comes to reducing fat intake, I think you're gonna have to accept the fact that pork sausage can't be substituted with anything else.

Not so sure. We can barely stomach purchased sausage anymore. Even a good one. Too salty and greasy/fatty. Commercial so called less fat chicken, turkey, pork has no flavor so we make our own.

I use lean pork and make a Louisiana Boudin. Good spice has no calories and using a sprouted mixed grain with a good stock or bone broth and tiny diced veg and mushroom is divine. Food processor pulsed.

Traditional is pork or chicken, liver and white rice and some fat.

Bacon is an exception but a rare treat. Often just a garnish.

Amylu brand chicken sausages are decent. If you want to make your own, I highly recommend using thigh meat rather than breast - it makes a much tastier sausage, with only a small increase in fat and calories. Be generous with your seasoning and/or additional ingredients (like herbs, minced vegetables or fruit, cheese, etc.) - these things go a long way toward adding moisture and flavor.

Good chicken sausage still has a goodly amount of fat. If it doesn't it tends to be rubbery. Chicken has very little flavor and no texture once ground. Turkey is better, but not much.

Sleevendog's way of making pork sausage with lean meat, stock and filler (grain and veg) is a better way to go if you're looking for a replacement for pork sausage. Maybe she'll post a recipe? Do a different flavor profile than what you're particularly fond of--you're less likely to mind the differences if it's a new flavor.

Here's a link to a sleevendog sausage making thread where she discusses Boudin and links to a similar recipe. Thanks for the reminder, I remembered that discussion immediately when reading this thread, and never did get around to trying it.

I agree with the grain filler, preferably whole grain. I make goetta from time to time, essentially just a loaf of chopped meat cooked with pinhead oats and seasoning. You can make that quite low fat and add whatever seasonings you want. Then fry up a slice in (a little) (healthy) oil. Love it.

I was at Santa Monica Farmers Market, LA. bought a low fat chicken sausage from a vendor. Very tasty. Apparently the guy uses some kind of nuts in the mix, so when you slice the sausage, you see those white chunks. You get the sensation that you are eating fatty sausage.

dcarch

I do make chicken breakfast sausage, using ground chicken and Alton Brown's seasoning recipe, but I'm thinking you want more of a bratwurst type sausage?

Annie

Thank you. Lots of things to think about. I'm thinking more like a Bratwurst as Annie said. i'm not a fan of boudin noir but perhaps boudin blanc could be an interesting experiment. That has milk and eggs to keep it moist.

I make a bulk Italian style sausage w/ ground turkey, not chicken.

Here's the recipe:

1# Ground Turkey

1-2 cloves Garlic, crushed or finely minced

1 tsp. dried Marjoram crushed - or 2 tsp. fresh minced

Red pepper flakes to taste - optional

Fennel seed to taste - also optional

1/2 tsp. Black Pepper - or more to taste

1 tsp. Salt

Pinch Nutmeg

2 Tbsp. Paprika - smoked, if available

Optional: up to 1/4 cup fine breadcrumbs or similar if meat is very "juicy". I sometimes use soy granules(TVP) for better texture.

Mix everything very well & cook as desired. I find it tastes even better when refrigerated overnight. I sometimes mix up extra & freeze. I saute in olive oil & sometimes freeze extra cooked sausage for later as well.

FWIW, HTH

Bless you, Carol! I've been looking for a good Italian turkey sausage recipe for years. I can tell just by reading that I'm going to like this!

Sounds great, Carol. I'll give that a try.

Cajun Boudin (boo-dan), (boo-dain) or sometimes (bow-dian) somewhat silent w and n, usually involves a toothpick and attire expressing sport team preference...is nothing like the French version.

No flour egg or cream. It is rice and veg, the 'trinity' , like a mirepoix.

Nice to see that old thread! I need to read through to compare what i do now.

I do have a new meat (real nice one) grinder. Still use the KitchenAid grinder for small batches and burgers.

I've been making a real nice mixed sprouted grain for some time but it has improved lately. Very creamy and moist. So no added fats. Just veg.

Made baked croquettes the other night to go with braised then roasted skinless bone-in chicken thighs. Now i want to make Boudin with this grain and i like pork tenderloin.

You are looking for more of a traditional sausage but others might like a Cajun Boudin that i now want to make again soon. I'll post when that happens. Maybe next weekend when we grind other things. yum, : )

Islay, that's what I thought. We do make Italian sausage, but mostly with pork. I've used the same recipe with chicken, though, and found that thighs actually make better sausage, the breast is simply too lean unless you add fat. The chicken tarragon sausage here one calls for pork fat in addition to the chicken, but I left it out. It comes from a really good sausage making website, http://www.lpoli.50webs.com/Sausage%20recipes.htm, I've used several of their recipes and they were all good.

This is "our" Italian sausage recipe, though, Elery tried to make it taste as much like the Italian sausage at the Italian grocery store/deli he worked at when he was a teenager. I taste as I go, cooking tiny bits and adding, as you can't take anything out. It works as well with chicken as it does with pork and it has Asiago cheese for a bit more moisture.

Grind about 5 lbs of pork, I leave some of the fat in, but not nearly what the experts say I should, I like it lean and the cheese adds some moisture I think. I add maybe half a bottle of Moscato, a couple of cups of finely grated Asiago cheese. Elery toasts the fennel, I like fennel so we use about 1/4 cup, I think. Add a couple of tablespoons of tarragon, some salt and pepper, garlic. Start with a little garlic, then add until you like it. Cook just a bit and adjust seasonings to suit your taste. We make a sweet Italian, so Ashley likes it with a couple of tablespoons of sugar added. I can do without that.

Have fun!

Annie

I'm going to tackle the sausage question next week. Thank you all for your ideas and knowledge. Love the different pronunciations of boudin too LOL