The Lighter Side of Sausage

The Lighter Side of Sausage
Making your own sausage lets you control the fat content. These recipes developed by Southern Living Magazine (Oxmoor) are for lean sausages, less than 30% total fat and less than 10% saturated fat, yet full of flavor. Use a food processor with a metal blade to grind the meat. Use a sausage funnel with a 3/4-inch tip (3/4 cup capacity) to stuff the casings (available from local butchers). Simply fit one open end of the casing over the tip of the funnel. While holding the casing firmly in place with one hand, use a wooden spoon to push the meat mixture through. Use kitchen shears to snip off the ends of the casings, leaving about 1-1/2 inches at each end for twisting or tying.