<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Regforte</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by trout</i>
<br />By the way, has anyone ever made sausage and added a fat replacer.[?]
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This is a subjective opinion obviously, but here goes. I thought it was awful and I'd never consider using it again. When I want a lower fat product, I keep the added fat to a minimum with the understanding that the sausage won't be as versatile and has to be cooked a certain way (you absolutely can't overcook a lower fat sausage or it will be inedible). There are other tricks you can use to boost the flavor while lowering the fat, but the fat replacer stuff doesn't qualify for me.
My 2c.
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Are we referring to what The SausageMaker sells as "Soy Protien Concentrate"? Since he uses it in a lot of his recipes, I did too & didn't notice anything negative. Let me quantify that by saying, I've only made fresh sausages to this point, none smoked. Does that make a difference?
If not, I will defer to your experience & try the next batch without it. Maybe I just don't know what I'm missing.[

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Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?