Low-Fat Chicken Bologna

Chicken bologna is low-fat, low calorie emulsified sausage.
MeatsMetricUS
chicken meat900 g1.98 lb.
soy protein isolate10 g4 tsp.
non-fat dry milk20 g2 Tbsp.
cold water70 g1/3 cup
Ingredients per 1000g (1 kg) of meat
salt15.0 g2 ½ tsp.
cure #12.0 g1/3 tsp
phosphate*3.0 g½ tsp.
sodium erythorbate*0.3 guse scale
**carrageenan5 g1 tsp.
gelatin10 g2½ tsp.
white pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
allspice2.0 g1 tsp.
coriander2.0 g1 tsp.
Instructions
  1. Grind meats through a 3/16” (5 mm) plate.
  2. In a food processor chop ground chicken, salt and phosphate for about 2 minutes adding cold water.
  3. Add soy protein isolate and all other ingredients and blend for 2 more minutes.
  4. Stuff firmly into 40-60 mm beef middles, fibrous or cellulose casings.
  5. Hang at room temperature for one hour.
  6. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2-3 hours.
  7. Cook in water at 176º F (80º C) until sausages reach 160º F (72º C) internal temperature.
  8. Shower with or immerse in cold water for 10 minutes.
  9. Store in refrigerator.
Notes

* Sodium erythorbate and phosphate are not absolutely necessary, although recommended.
**Adding of carrageenan improves texture and sliceability of the sausage.
About 124 calories per 100 g (3.5 oz) serving.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish