Franco's breadcrumb sausage mix

[Vernon Smith]

Has anyone used Franco's Traditional Breadcrumb mix? I have just received a kilo and I am a bit wary of using it because it is totally different to any of the others I have used. I've emailed Franco but no reply has been forthcoming. My problems are as follows:

1. I did not realise that breadcrumbs were part of the mix. I wrongly assumed I would add them myself so do I use the same amount of this mix as all the others? This is typically between 20 and 40g of mix per kg of meat. The packet gives no indication at all.

2. In view of the breadcrumbs in the mix do I add the same amount of rusk in to my sausages? I usually add between 8% and 10%.

3. The packet says the mix contains preservative. Has anyone any idea what this could be and how much. The reason I ask this is because I always add 0.25g saltpetre to my sausages and I don't want to exceed this amount if there is some already in the mix. It could be dangerous.

Any guidance would be appreciated. If Franco picks up this posting please be aware that there seems to be a breakdown in your customer relations department. Customers often need backup from the supplier and your business is failing us in this case my friend.
Regards,
Vernon Smith

[Spuddy]

Hi Vernon
Here you go:

Usage rate: 13.75% (140g per kg of meat)

Recipe suggestion:

750 grammes pork (shoulder is ideal)

150 grammes water

140 grammes Traditional breadcrumb mix


1. Mix pork, water and seasoning

2. mince

3. mince again if finer consistency is required

4. stuff into natural or collagen casings



Ingredients: Breadcrumb (contains wheat flour, salt, yeast), salt, dried leek, vegetable oil, rusk, emulsifiers E450iii, E450i, sugar, yeast extract, Preservative E223, Flavour enhancer E621, Spices and spice extracts, Flavouring, Herb extracts, colour E128


The preservative (E223) is Sodium Metabisulphite so you would be fine to use nitrites too (though I'm not sure about long term curing and breadcrumbs (they might end up a bit yeasty).
I hope that helps.

[Vernon Smith]

Hi Spuddy,
Your'e an early bird for Sunday morning, thanks for the instructions. 140g/kg meat makes this sausage a bit expensive from my far distance here in the Solomon Islands but still far preferable and cheaper than the imported inferior alternatives. I find Franco's Lincolnshire mix extremely potent and very salty to I only use 20g/kg meat although the label says up to 40g. I then chuck in more sage and the result is excellent.
In your experience is the breadcrumb mix similarly potent? I might therefore end up using much less than the 140g you kindly suggested so should I then top up the shortfall with rusk? I'm comfortable with the soduim met. thanks. I would have thought the yeast in the breadcrumbs would all have been killed off by cooking. I get plentiful rusk here from the local bakery that grinds sun dried sliced bread (without crust) and I have not had any problem with fermentation. I leave my sausages in the chiller at 8 deg C for 4 days to get the KNO3 working before transferring to the d/freeze so perhaps any live yeast doesn't get much of a chance to get working again. Let me know what you think. Thanks again for your help.
Regards
Vernon