Ingrediants

[TonyE]

Thanks to the advise on this forum, I found a huge number of sausage recipes on Len Poli's Web site. There are a number of recipes I would like to try but Len has included Amesphos and Corn Syrup Solids, in a number of them. Any idea where I can buy these items in the UK

[TJ Buffalo]

I guess one question that I would ask is "do you really need them?" Amesphos seems to be a specialized phosphate mix that acts to retain fluid in meat; some people may use it, especially in more large-scale production, but I have never used it and don't see the point for the small amounts (10 - 30 lb at a time) that I do. If you really want it, I think you'd have to go through the Ingredient Store online http://www.theingredientstore.com/generalstore/product_details/2010.htm

As for the corn syrup solids, you might look around in sausagemaking.org, especially at this thread:http://forum.sausagemaking.org/viewtopic.php?t=824&highlight=corn+syrup+solids&sid=ac4092f8ca554ab7133e19ac3dd8a4c6

[TonyE]

Thanks TJ

I am a newbe to sausage making, thought I should follow the recipe for my first attempts. Appreciate your comments though, and the thread links. I will substitute Dextrose for Corn Syrup Solids, as for the Amesphos, I will just leave it out when I try that recipe.