Ingredients feedback

[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?

[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

[jenny_haddow]

I use supaphos and dextrose for succulence and browning, but you can make jolly good sausages without them

Jen

[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

[Heather]

Nope, I don't use any of these either, just meat, fat and herbs and spices.