Sodium Metabisulphite

[welsh wizard]

Does anyone know if the abover product is ok to use in sausages that are required to be gluten free?

I understand from one of Francos threads that his product keeps sausages for up to 7 days longer - how long would a sausage normally last in a fridge once it has been made? (not long in my house!).

[jpj]

E223. Sodium Metabisulphite has no gluten, this is usually from cereal grains, predominantly wheat

[Oddley]

The addition of Metabisulphite, phosphates and MSG, IMHO sorts of defeats the object of home made sausages.

Perhaps Franco can put me right but I think Franco's sausage mix's use Phosphates and or MSG.

I have been banned from using mixes in my house. Because my wife can taste the additives.

If you are going to use Metabisulphite you may be interested in the levels allowed and what effects they can produce.

http://www.opsi.gov.uk/si/si1995/Uksi_19953187_en_4.htm

http://www.oxonts.org.uk/images/food.pdf

[aris]

I'm still waiting for an ingredient list for the mixes which was promised several months ago. I must say, I quite like the 'Sardinian back home' mix - i'll probably order it again.

[Oddley]

Don't get me wrong I'm not saying the mix's are bad. In fact I've made clones of Franco's Old English and Lincolnshire mix's.

[welsh wizard]

Thanks evryone.

Oddley - Re Francos mixes, are you saying that you think they contain some form or preserver, or am I getting hold of the wrong end of the sausage?

Thanks once again.......WW

[Oddley]

No, phosphate/MSG are not preservers. Phosphate gives a better texture sort of holds the sausage together better, gives a better bite. MSG is a flavour enhancer.

BTW. The maximum allowable level of Phosphates is 5gm per kilo

[welsh wizard]

Oddley many thanks all clear now.........

WW