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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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14-03-2006, 03:28 AM
posted to alt.food.barbecue
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"Fat Replacer" for Sausage Making?
"Steve Wertz" wrote in message ... Anybody know what this stuff really is and/or have you used it? http://sausagemaker.com/index.asp?Pa...PROD&ProdID=56 I know. I regret asking already. -sw I don't know that it is the same, but I've used this: http://www.theingredientstore.com/ge...etails/215.htm It helps with texture, retains moisture and give a similar sausage to the juicy fatty ones but with leaner, healthier meat. One reason I make sausage is to have a better product than commercially available. Soy is really very beneficial in the diet. You won't know it is in there. 
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