Kosher sausages and how to make them
The technology for making Kosher sausages does not differ from normally accepted practices, the main difference lies in the selection of meat and fat. Most sausages are made from pork meat and fat because these materials produce a superior product. Even when choosing beef, poultry, fish, or venison, pork fat is often added because it looks and tastes better. As kosher sausages cannot contain pork due to religious restrictions, the selection of meats must meet the requirements of the Jewish Bible and allow for the production of a tasty product. The best possible options are:
1. The beef is fine, the fat is yellowish, and the flavor is medium.
2. Sheep meat is fine, fat (tallow) is tasteless.
3. Chicken meat is ok, the fat tastes good but it has a very low melting point.
As shown above, there is no shortage of meats suitable for making Kosher sausages, the problem is the selection of fat. Fortunately, olive or vegetable oil comes to the rescue and as long as we don’t add more than 25%, the sausage will be fine. It is recommended to add 10% olive oil. Flax oil, sunflower oil, other vegetable oils, or their mixtures may also be used at about 6 percent or less; otherwise there could be a noticeable difference in flavor. The sausage made with olive oil is lighter in color than the one made with beef fat. Chicken fat tastes great but is semi-liquid at room temperature and vegetable oils are liquid. When added to coarsely ground meat, these oils can create pockets of fat in a finished product. Adding an emulsifier like soy protein will reduce this problem. It’s a good idea to emulsify the oil in a food processor with 1-3% soy protein concentrate based on the weight of the meat, as it helps bind the sausage together. Powdered soy protein concentrate is available from all sausage making equipment and supply distributors. Items such as hot dogs, wieners, or liverwurst can be successfully prepared using kosher meats and olive oil. Head cheese can also be made with beef, poultry, and fish, as long as collagen (connective tissue)-rich cuts of meat are used. If the resulting broth does not want to set and become gelatin, it can be mixed with a commercial gelatin. In short, kosher sausages can be easily made at home, and the secret is not in a recipe, but in knowing the technology of making sausages.
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