The ideal additive for all juicy fresh and cooked sausages. Your butcher won’t tell you, but he is guaranteed to use it.
What are phosphates for sausages
Phosphates are ideal additive for all juicy fresh and cooked sausages. Your butcher won’t tell you, but he is guaranteed to use them. Phosphates are a great aid for juiciness, binding and cutting properties.
- A handy resealable 100 grams bag, enough at least 30 kgs
- always a juicy sausage with a great bind
- it’s probably cheating, but who cares
- not to be used for dried sausages
- Also ideal for injecting your BBQ meat and make it juicier
- dosage: 2-3 grams per kilo of meat
Recommended reading on making your own (dry cured) sausages and charcuterie
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Buying Phosphates sausages?
Order your binder at startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of this best bind? Ask them in our chat, we’re here to help!
Online English spoken sausage making workshop
In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.