Amesphos...

[Slanted88]

Lookin at some sausage recopes. Amesphos (optional)....is it necessary or is there something else or better!

[Kingudaroad]

From what I understand,(Which may or may not be fact),

Phosphates are used commercially to retain water(increase weight and price), and prolong shelf life. They do apparently have some positive affect on the emulsification process in sausages recipes where the meat is emulsified like hot dogs or bologna.

I don't know of a substitute other than just leaving it out of the recipe.

[Slanted88]

Thanks Keith.....ain't gonna use it....

[DangerDan]

Its a specialty phosphate for brines, which allows for the meat to retain moisture and helps keep in meat juices. Add 6 ounces per gallon of brine and inject accordingly. For a Marinade use 2 Oz. per 25 Pounds of Meat.

According to butcher packer.

[Slanted88]

Appreciae that...ya'll know i'm a rookie @ this sausage gig....need all the veteran advice I can get.

[Capt Dan]

It works on other meats besides sausage too!

[Big Guy]

I only use it in making hot dogs It does make a nice emulsion.

[Slanted88]

It works on other meats besides sausage too!

Nsince I been in da Mary's....what would dat be?

[Capt Dan]

Boyd!

[curious aardvark]

there are a number of things you can add instead of phosphates or concentrated soy protein - both help fluid retention.

I always add a few oats to sausages - works a treat. But you can also use dried skimmed milk powder or rusk (which I certainly don't recommend).
What i have discovered is that if you want an emulsified textured sausage - don't over grind and add some alcohol ;-)
Even a small bottle of beer added to 5 lb medium coarse ground sausage mix and left overnight will give you an excellent emulsified style textured sausage for very little effort.

The whiskey and sweet chestnut I did recently ended up almost hotdog texture and that was with as little grinding and mixing as I could get away with :-)