www.sausagemaking.org

Came across this info when looking for information on a Diot recipe.

Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product.

Milk power is something I have not come across when finding fresh sausage recipes but looking at this why is it not a common ingredient?

Oftentimes it appears as NFDM, for non fat dried milk. I've seen it used most often in hot smoked (fully cooked) sausages. Older recipes are unlikely to call for this industrial product.

I am liking the

helps to enhance the flavor of the product.

The Diot recipe I am trying to copy from the back of a French packet has ref to lactose and this possibly might be what its referring to.



Can't harm to put it in and give it a try.

NFDM is generally used in sausages because it increases water and fat binding. (It's cheaper than meat). I don't think that it's this in the doits recipe.

But, hey ho! You lose nothing by trying!

Phil

This is a fresh sausage correct? If so you don't need a binder, but like Paul mentioned, a hot or long smoked smoked sausage will benefit from the added binder in retaining some moisture that will be lost over the long cooking time and heat.