It seems that the binding agent used in most store bought sausages is either flour, potato starch, breadcrumbs or rusk. Can anyone suggest a low carb alternative? I was thinking that I could use low carb breadcrumbs but was hoping for an even lower carb alternative. Any suggestions would be very much appreciated.

I don't actually use any filler. Pork fat is a great 'binder' as is egg. A touch of the ketocrumbs added should bind things up really well though, if you're not too sure about a filler free sausage.

Good luck!

You don't really need anything to bind sausages. They will stick together just fine! Use a combination of finely ground meat for stickiness and coarsely ground meat for texture.

Karen

Thanks Lisa and Karen for your suggestions. I'm just waiting for my kitchenaid sausage stuffer attachment to arrive and can't wait to get started on some healthy low carb sausages without the 'mystery' ingredients.

Zedgirl

I agree with the others - no filler necessary. Lately, my 84 year old dad and I have been making farmer sausage like he used to make in manitoba. 5 lbs ground pork ( we get ours from Costco rather than grinding it ourselves) one tablespoon salt, one tablespoon pepper. Thats it, no spices, no garlic, nothing. Stuff and smoke for several hours in a little chief smoker. Sometimes we use hickory, sometimes alder. This is a very simple sausage, perhaps too much so for some, but it is very good and you do not get tired of it the way you might with something more pronounced, like kielbasa. This is a lot like the "Winklers" brand which you can get in Canada at Extra foods. No coincidence, my Dad is from Winkler. Bill