www.sausagemaking.org

I just started thinking about making some sausages from one of my books, Charcuterie, by Chef Sonnenschmidt and many of his uncured sausages call for some amount of both soy protein concentrate and plum powder. The book specifies that it's for moisture retention and binding. Does anyone have experience with this product or recommend it? One of the reasons I got into making my own sausage was that I could have a more natural product without some of the fillers often found in commercial sausages.

Besides, even if I wanted to purchase it to try I can't even find a source. His resources section lists a place for it but it's actually the California Dried Prune board which seems to be mostly for marketing purposes.

I called Butcher & Packer this morning to try to get some more information and they'd never heard of the stuff. While re-reading the book I noted that the introduction says that the powder is for flavor but in the recipes the powder is listed as a substitute for emulsifiers such as milk powder. I've decided to try a couple recipes and just leave it out.

JerBear, I have never heard of plum powder. The soy protein, on the other hand is used to retain water, making a more succulent sausage. Soy protein will hold 5 times it's own weight in water. It is used in a lot of American sausages because it's very difficult to get a succulent sausage without using a binder of some sort.

We British like using rusk/breadcrumb because it holds water without giving that burger in a skin texture.

One very successful American/Polish type sausage using soy protein is wittdog's, Grandpa Jumbo’s Polish Sausage
make it with confidence.

If the author of the book you are reading, has to rely on esoteric ingredients like plum powder then, IMO you would be better off, having a look through this forum, for tried and tested recipe's. There are loads.

Jerbear

I had never heard of plum powder either Googling it I found this information which may be of interest as it's use is not what you would naturally think that it's for:

http://www.stapleton-spence.com/Custome ... pdrapp.htm

I'll also add my support for Oddley's recommendation of Wittdog's Polish Sausage - It's great.

Phil

Thanks for the link. I'd done a little internet searching myself but I hadn't seen the link you sent. I'm definitely making Grandpa's Jumbo Polish as kielbasa was already next up on the list after bockwurst. I'm all over it.

What percentage do you usually use the soy protein at? I recently saw a banger recipe where the maker baked up some rusk from scratch, looked like a good idea.

And I'm trying to get through the various threads. There's just so much information to try to digest..... my head starts to hurt after a while.

I like all types of sausage and don't limit myself, because I come from a certain country. I'll try and enjoy sausages from all over the world.

I find this to one of the most fasinating things about making sausage as well. I think I have about six on my list and will add more to try as I make those.

seriously... is no-one going to make a joke about "Plum Powder"

Here's a link to plum powder in the USA, If you use it let us know how you like it.
Plum Powder