Sausage Question

[JRAiona]

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]

It's for a version of a Texas Hot Link

 

[Dave from Denver]

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

 

[JRAiona]

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

 

[JRAiona]

Thanks Dave.

 

[Steve W (Weave)]

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