"Healthy" sausage/snack stick?

Discussion in 'Sausage' started by ats32, May 13, 2013.

  1. ats32

    ats32 Smoking Fanatic

    Has anybody perfected a spicy turkey or chicken snack stick? Links to recipes?

    I'm going to try my hand at my first snack stick sometime within the next week or so (waiting on a few things to arrive) and would like to make it as healthy as possible but still flavorful...if that's possible and not to sacrilegious.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    A healthy snack stick?...... Use fresh lean beef or chicken, and a binder if you dont want fat.... I dont see the point.. granola bars are probably worse than a home made snack stick.. IMHO
  3. ats32

    ats32 Smoking Fanatic

    I just want to have something that can fit into my daily macros. High protein, low fat, very very low saturated fat...I'm sure somebody has perfected something that can be consumed daily without "cheating" on their healthy lifestyles.
  4. reinhard

    reinhard Master of the Pit OTBS Member

    Tofu and Garlic Venison Sausage Patties

    [if you dont have venison than sub bnls chicken thighs]

    2 lbs. venison

    1 lb. tofu

    1 small white onion, chopped

    4 large garlic cloves, minced

    2 tsp. salt

    1 tsp. black pepper

    1 tsp. ground sage

    1/2 tsp. ground thyme

    1/2 tsp. ground nutmeg

    1/4 tsp. ground ginger

    1/8 tsp. ground allspice

    Mix all the ingredients and grind once with a coarse grinding disc. Shape the sausage into a 3 inch diameter log; wrap in two layers of plastic wrap and tie off at one end. Gently bounce the sausage on the tied end to remove air and tie off on the other end. Allow the sausage to rest in the refrigerator overnight. Either partially thaw and cut into 1/2 inch patties. Place the patties on a cookie sheet and place in the freezer until hard.  Fry or grill the frozen patties, but do not overcook, because the moisture in the sausage will evaporate rather quickly.

    This came from an old sausage book i have and i have not tried it. However with the meat and spices it should taste good.  Personaly, when i make sausage i dont add any of the junk you see in most comercial stuff. Use proper amounts of fat to lean and good spices. Just like anything, moderation is the key in my opinion. My great grandfather and grandfather [both had meat shops] in Germany both lived to be a very respectable vintage age. One passed at 103 years and the other at 92. I dont eat brats for example every day but when i do i eat to enjoy the meal. I also understand not everyone is the same and some have to eat what is good for their health so i hope this helps.

    One time years ago when my grandfather came to visit us we took him fishing for 3 days in northern Minnesota.  On the way up he ate a whole stick of butter as if it was ice cream. The big meal i made in my camper that trip was a whole fresh picnic [with boiled potatos and kaut].  Well, when it was done we ate most of the meat and he ate most of the fat. Then the next day [cold at night up there] there was some left and all the liquid in the pan was solid white. He scooped some up and put it on some bread. True story but it could be labeled "dont try this at home" LOL. Reinhard
    Last edited: May 16, 2013
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Just a heads up.. I would go easy on the garlic...... wouldnt want to eat it before a job interveiw........



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