Pork breakfast sausage

[nickbrat]

Hello, I found this recipe and I would like to ask a couple of questions. (I'm a beginner. 70/30 of pork, would 70% shoulder and 30% belly be ok?

What is Erythorbate and Phospahte? Do I need? I'm not keen on additives.

1 kg Pork 70/30

Sage 1/4 tsp
Corn Flour 1 tsp
Rosemary 1 tsp
Ground White Pepper 1/2 tsp
Salt 13grams
Sugar (Table) 5 grams
Chilli Powder 1/4 tsp
Erythorbate 6 grams
Phosphate 5 grams
Ice Water 51 mils.

Thanks in advance.

Nick

[captain wassname]

You dont need either .Erythorbate is akin to vitamin C and used a a cure accellerant.

Jim

[NCPaul]

Your shoulder to belly ratio should work out fine. Let us know how you do.

[crustyo44]

Nick,
To replace the phosphate component, I have used Soy and also Dry milk on advise from some experienced members.
Both worked out well, although I am still going to try Phosphate for a comparison, the same with Vitamin C, this certainly can't bad for you.
Goof Luck,
Jan.

[Oddwookiee]

Be very, very careful when working with phosphate. I tried it once and either I overshot the amount I should have or I'm over-sensitive to it, but the sausage was like taking a big bite of laundry soap. After talking to my supplier, it turns out that (well, duh!) phosphate compounds are the active ingredients in many soaps, so a little is good but once you tip over into just a hair too much it's bleeeeech. I just don't bother with it.

Interestingly enough, a lot of people are hyper-sensitive to the chlorine in bleach, too. I don't know what conclusions to draw from it, but food for thought.

[captain wassname]

I would be inclined to leave the phosphate and be careful adding the water.

Jim

[DiggingDogFarm]

In this case, looks like they're using erythrobate as an anti-oxidant, to preserve freshness and protect against rancidity.
The erythorbate isn't necessary, nor is the phosphate, get a good natural bind, that's all you need.


~Martin

[vagreys]

...70/30 of pork, would 70% shoulder and 30% belly be ok?

That would make a tasty sausage.

...Do I need? I'm not keen on additives.

No. You don't need corn flour, erythorbate, or phosphates to make great breakfast sausage at home. It isn't as if you need to add profitable water weight or extend the shelf life. You may want to adjust the salt down a little, or not.