Hey Ones your missing a good non-fat butter/sour cream recipe

[Wimpy]

It is in the post below by wimpy entitled "a good cook" It is an original by wimpy. Any way I haven’t seen any such product in a store and I have been making it for 10 years now. That is not to say that somewhere in world someone else hasn’t come up with the idea , but who knows ?

Of course I can tell by watching the people in walmart that fat is in and slim and trim is out. So perhaps if all of you are fat ladies here on this site you wouldn’t be interested in a sour cream /butter substitute that is almost fat free. Ha ha. I do notice a lot of sugar, butter , grease and etc in most of these recipes here . ha.

I will admit there is one place where fat is a necessity, and that is in making sausage. I was going to be a bright one once and make my own sausage with out any fat in it. I got a fresh ham and ground it up and put sausage seasonings in it . Wow did it taste terrible. Evidently ya can’t have sausage with out fat. ? So yes ya guessed it ,. I haven’t had sausage for 10 years now.

Sorry for kind of repetitoning this but I know it is of interest to more than just the 20 people that have read that post. Well just so ya know that there is indeed a recipe in the post.

Wimpy out and on the side

 

[Melodi]

Lower Fat Homemade Sausage

Hi - while its not possible to make fat free home made sausage (at least I can't see how), my husband and I have made excellent low fat ones. They taste best, if you make them with skins (rather than patties) and add a number of extra flavors and liquids. Red wine and herbs seems to be one of the best additives as is a good supply of bread crumbs. Soak the bread crumbs in the wine (or beer, or broth, or milk) along with herbs for at least an hour before mixing with the meat. When ground meat is mixed in with the liquid and crumbs, then you can add some olive oil if things really still look dry. Again, a bit of flavored olive oil like garlic, will add more intense flavor, than a plain one.

Then you just use a sausage press and fill them up like any sausage. You can add some ground fat if you like (but you don't need nearly as much as most reciepies). Now our housemate, who likes old fashioned, fatty pork sausages, does not care for these lower fat ones. But just about everyone else has loved them, even if they are a bit different. They do work best if they are heated in a pan with just a bit of olive oil (or corn oil). This is more important if the original meat was very lean, like a home raised goat or sheep. The main disadvantage to this type of sausage is that you must freeze it. It won't keep any longer than any other meat in the fridge. Maybe a day or two longer if you use wine as your base liquid. Also, be sure to pre-cook any sausages you make from pre-frozen meat. If you use fresh meat, you can freeze the sasages uncooked and pry them apart to cook as needed. If cooking raw ones while frozen, I use a bit of water in the pan with a low heat, until they thaw.

Hope someone else enjoys these, we really like them...
Melodi, who now lives where she has to make her own pork and apple sausages if she really wants them...