Sausage Question

JRAiona

TVWBB Gold Member

• Mar 31, 2015

• #1

I have a recipe for smoked sausage I want to do. It calls for sausage phosphates. I don't have that his there a suitable substitute or can I leave it out altogether with ruining the product?

 

JRAiona

TVWBB Gold Member

• Mar 31, 2015

• #2

It's for a version of a Texas Hot Link

 

Dave from Denver

TVWBB Wizard

• Mar 31, 2015

• #3

Just omit the phosphate you won't notice a difference.

 

JRAiona

TVWBB Gold Member

• Mar 31, 2015

• #4

I'm smoking low, around 160° for about 2 hours than 180° till they hit 160° IT

 

JRAiona

TVWBB Gold Member

• Mar 31, 2015

• #5

Thanks Dave.

 

S

Steve W (Weave)

TVWBB Fan

• Apr 3, 2015

• #6

From my knowledge...phosphate is typically used as a water binder.....helps retain moisture.
as others say you should be fine without it