why is vinegar in some fresh sausage recipes?

[JerBear]

interesting, that percentage is just slightly below the amount in the Charcuterie recipe. I'm wondering if the quality of the vinegar plays a part, perhaps there are varied acid levels depending on brand/quality.

[Thewitt]

There are definitely different strength vinegars. They can run from 4% to 10%, with the latter being not suitable for food but often sold as double strength cleaning vinegar.

Distilled white vinegar tends to be less acidic than wine or cider vinegars as well.

I only use distilled white vinegar so I can compare one batch to another for consistency.