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Ingredients feedback
Posted:
Mon Dec 03, 2007 11:36 amby mother hen again
Just a quick question.. Supapres and supaphos. Are these ingredients regularly used by forum members when making sausages or would I be wasting my pennies by buying them?
Posted:
Mon Dec 03, 2007 2:17 pmby Fallow Buck
I use the Supaphos and think it helps add succulence. The Supa pres i use if Giving sausages to a third party to aid in shelflife.
The other thing I use is the Dextrose powder as a browning agent.
Rgds,
FB
Posted:
Mon Dec 03, 2007 5:23 pmby jenny_haddow
I use supaphos and dextrose for succulence and browning, but you can make jolly good sausages without them
Jen
Posted:
Mon Dec 03, 2007 7:46 pmby wheels
I don't use any of these. I find frying slowly gives all the browning I want. I don't like 'avoidable' chemicals in my food but can understand the need for Supa-pres for sausage in a commercial environment.
Phil
Posted:
Wed Dec 05, 2007 1:26 pmby Heather
Nope, I don't use any of these either, just meat, fat and herbs and spices.