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  #16   ^
Old Wed, Jan-14-04, 18:24
Luscious's Avatar
Luscious Luscious is offline
Senior Member
Posts: 289
 
Plan: Atkins > SBD from 27Sep04
Stats: 291/279/190 Female 5ft 9
BF:
Progress: 12%
Location: Australia
Default

If you find a good/nice butcher, they will make some for you to your requirements. My old butcher would make them in 10kg lots (so you need a big freezer).
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  #17   ^
Old Mon, Jul-12-04, 18:06
Frances Frances is offline
Registered Member
Posts: 90
 
Plan: Dr Atkins
Stats: 93.6/94.32/68
BF:
Progress: -3%
Location: Canberra Australia
Default what does Gluten Free really mean?

I asked my butcher what is actually in the Gluten free ones and he says they have rice flour in them, so they're just replacing one floue for another.

To me Gluten free is not for us LCer but for people with wheat alergies. And I'm sure the sugar content is still the same. We really need to still be aware of the carb content.

Has anyone tried the Don's Kranskys with Cheese? Yum. And the carb content is <0.0. I've only found them in Coles so far. Give them a go.
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  #18   ^
Old Mon, Jul-12-04, 19:10
NiSSaNKiNG NiSSaNKiNG is offline
Registered Member
Posts: 49
 
Plan: My Own - Atkins based
Stats: 97/89/72 Male 174
BF:
Progress:
Location: Adelaide, Oz
Default

My Fiance says they are available in Foodland and possibly BiLo (South Oz)
And also with Onion
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  #19   ^
Old Mon, Jul-12-04, 20:45
mcsblues mcsblues is offline
Senior Member
Posts: 690
 
Plan: Protein Power
Stats: 250/190/185 Male 6' 1"
BF:30+/16/15
Progress: 92%
Location: Australia
Default

If you have a look at the "gourmet" sausages in Woolies and I think Coles, they come with a food label these days listing the ingredients and carbs/protein/fat etc. Carbs tend to be about 2 - 3 g per 100g from memory which is ok for most people, but whether you eat them or not may have more to do with how you feel about the additives they use such as soy protein.

Cheers,

Malcolm
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  #20   ^
Old Wed, Jul-14-04, 00:52
delia's Avatar
delia delia is offline
Registered Member
Posts: 58
 
Plan: Atkins
Stats: 98/90.5/65 Female 64
BF:
Progress: 23%
Location: Sunshine Coast Australia
Default

We had a butcher shop for years and the meal that all butchers put in their sausages (wether good quality butchers or not) contain fillers
eg maybe rice wheat or some sort of grain, which do contain carbs.
This is taken from a label of such a meal for beef sausages.

Beef extra body (meal)
Ingredients Rice flour, wheat flour, salt mineral salts (451 ,450)
Preservative (223) Spices,Spice extracts, Hydrolysed vegetable protein, flavours
Caution: Contains not more than 1.15 of the preservative sodium metabisulphite
Contains Wheat gluten soy sulphite.
The directions for this are
beef and beef fat 37.5k
Beef extra body (meal) 4.5k
iced water 8kg
total of mixture is 50k
As you can see is about 7.6% of the total sausage. Quite an amount really.

Of course there are certain types of sausages that are lower in carb counts then others.

We now make our own sausages with just meat (beef goat pork chicken) with herbs and spices. They turn out quite nice.
I did a serch on the internet and found some recipes for sausages and smoke sausage and that is what we now use.
Hope this helps
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  #21   ^
Old Sat, Jul-24-04, 23:47
broncobux broncobux is offline
New Member
Posts: 2
 
Plan: gluten-free
Stats: 230/221/225 Male 74 inches
BF:
Progress:
Default Gluten Free Sausages

Hello from Las Vegas,

I am a celiac as well.

Soem gluten-free sausages that I know of are:

Hormel Little Sizzlers - check out their website, click on FAQ and then gluten-free -- there is a bunch of info.

Also, I beleive Jimmy Dean is also GF -- you may want to check out their website.

Hope this helps!!

GF in LV
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  #22   ^
Old Sun, Jul-25-04, 20:41
Tornado Tornado is offline
New Member
Posts: 376
 
Plan: Atkins, KISS
Stats: 235/200/183 Male 6' 1
BF:
Progress: 67%
Location: Melbourne, Australia
Default Gluten free sausages are made with rice instead.

'Gluten free' sausages are made for people with Coeliac disease, which is an alergy to wheat protein (Gluten).

See my post at:

http://forum.lowcarber.org/showthre...t=122862&page=1

Gluten free sausages are made with rice flour in place of gluten. I suspect this is not low carb, but cannot be sure of the typical count per sausage.
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  #23   ^
Old Mon, Oct-31-05, 19:19
Exception Exception is offline
New Member
Posts: 7
 
Plan: Eat Fat Get Thin
Stats: 324/280/140 Female 5ft 6inches
BF:
Progress: 24%
Location: NSW Australia
Default

Hi fellow sausage lovers

We love sausages in this house so we make our own. They are SO easy to do and the taste is quite superior and no junk filling... I'd recommend it. In an hour or so you can make several dozen sausages and freeze them and they're ready when you want.
I have a mincer and sausage maker attachment for my Kenwood mixer but a blender or processor and a wide mouthed funnel (approx. 2cm) will suffice for starters.
Soak some sausage skins (casings) in cold water with a tbsp vinegar for at least 30 mins. - be warned... they pong! Your butcher should be able to sell you some sausage skins - we prefer the large ones as they're not synthetic.

Buy a kilo of cheap fatty meat (beef, pork or lamb). Approx 100g hard fat (eg from around the kidneys). You can increase this or decease according to your comfort around eating fat or taste. Chop meat and fat into 2 cm chunks and put thru the blender until minced but still chunky. Add an egg or two, salt and pepper, and any herbs or spices you fancy eg sage, mace, ginger, thyme. Mix well.At this point you can try cooking up a teaspoonful in a frying pan and tasting for final adjustments of salt, herbs and spices.
Slide soaked sausage skin over funnel nozzle until the last few cm which you then need to tie using a double knot. The trickiest part is forcing the meat through the funnel nozzle and into the casing. You'll need a piece of dowell or something slightly smaller to push the mix through. When finished tie off the last sausage with a double knot. Carefully twist to create links. NEVER cook sausages on a high temperature - medium only then they won't burst.
Chicken and thyme sausages are delicious too. Also Pork with apple bacon and sage..we had them for dinner yesterday! Brrrp...oohh 'scuse me!
We're also about to have a go at doing smoked sausages and also salami.

Tootles
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