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Good moring busy sausage makers

I was wondering if the milk powder used in some recipes is the stuff people put into their coffee? Or is it some kind of milk protein powder?
I'm thinking about trying it out.

Thanks for your advice

It's standard non-fat or skimmed milk powder and contains 36% protein. Available in any supermarket.

LD

What's its purpose?

As far as I understand it helps retaining moisture and helps with consistency. I am just about to try it out. Many recipes refer to it, but I have always left it out because I did not know what it was. Yesterday I watched someone at work put powder into his coffee and I asked him what that was. So, now I am curious.

I am just on my way to the supermarket.

johnfb wrote:What's its purpose?

Cool. Let us know how you get on and some recipes too...if you don't mind
John

WOW -- ASDA -- only Hell must be worse! -- or maybe not even...

John,

Some recipes I translated from ABZ Spiez, Switzerland, a while a go make use of milk protein. Further recipes that Len Poli publishes make use of dry milk too (http://home.pacbell.net/lpoli/). However, I'll post my recipe of what I constructed a little later. My dearest has called from town and asked me if I wanted to join her for a beer -- I know, unbelievable

johnfb wrote:Cool. Let us know how you get on and some recipes too...if you don't mind
John

I look forward to that recipe

...and this is the outcome:

<img src="http://en.sevenload.com/im/8MYdfo7/450x450" width="320" height="240" alt="P1170016">

Find the recipe under Recipes.
It's a slicing sausage to be eaten cold. I have yet to try it, but the taster made a very good impression. I am very curious about the milk powder. The sausage feels very firm, which I was hoping it would. So, fingers crossed...

johnfb wrote:I look forward to that recipe

Milk powder seems to work like soya concentrate/protein in that it binds the fat into the sausage - it stops it being released during cooking and makes a firm sausage.

Phil

wheels wrote:Milk powder seems to work like soya concentrate/protein in that it binds the fat into the sausage - it stops it being released during cooking and makes a firm sausage.

Phil

So could it be put into a normal breakfast sausage...if so...what % to use???

As in my favourite recipe...you might know this one

Salt 55gm
Pepper White 5gm
Pepper Black 5gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
Sage 2 gm
mixed herbs 1gm
Milk Powder..........??????????????

If you did it wouldn't be a normal breakfast sausage John, or would it?

Of course you could make my new recipe:

Pork (34%), Water, Rusk [Wheat Flour, Salt, Raising Agent (Ammonium Carbonates)], Pork Fat, Wheat Flour, Soya Protein Isolate, Pork Rind, Salt, Stabiliser (Diphosphates), Preservative (Sodium Metabisulphite), Spice Extracts [Pepper, Nutmeg, Coriander], Antioxidant (Ascorbic Acid), Sage Extract, Sausage Casing (Beef Protein)

Just replace the soya with milk powder. You might want to add some Red 2G colouring as well! Or you could buy them at a well known supermarket for �0.48/lb!

I don't know much about milk powder, I don't think it binds as well as soya. I assume it does a bit of binding and also lightens the colour. Soya protein holds a fantastic amount of water, about 5 times it's own weight I think, presumably that is why it's used in cheap sausage. The only thing I've used it in is Wittdog's Grandpa Jumbos Polish Sausages which are superb.

Phil

That's some recipe Phil, I think I'll stick with your other one, I don't have acces to that many chemicals.

PS. I hope you didn't get that off the back of a pack of bought sausages, no one on this site should have them in their fridge

Nope, off the ASDA website!

Mind you've got to admit that with all that water and rusk etc - they should be low fat!

Almost vegetarian