Browning / Grilled Fresh Pork Sausage

[msos1]

Any suggestions for promoting browning on grilled fresh pork sausage without sweeting the existing flavor. I've read of dextrose but I am concerned about flavor change. Anyone try corn syrup solids? 40-50% as sweet as cane sugar verses dextrose 70% as sweet as cane sugar. Any other options?
Thanks in advance.

[wheels]

Welcome to the forum.

Are corn syrup solids not dextrose?

Phil

[msos1]

Yes, to qualify for corn syrup solids the dextrose content must be 88% by weight. I guess the reason for my differentiation is the % sweetness as compared to cane sugar between the two.
Thanks for the welcome.

[wheels]

I have used dextrose in small quantities in sausage with no perceptible additional sweetness; this would be my choice.

Phil

[msos1]

How small? I like to try it in a 10 lb. batch.

Mike

[wheels]

I used it at about 0.17% of the total sausage weight.

HTH

Phil

[msos1]

Thanks.

Mike