#147 pork sausage binder question

[hawktalon99]

I am making a batch the Excalibur #147PorkSausage. my question is, should I use a binder such as carrot fiber, or do I even need it?

[AdamCA]

You don’t absolutely need a binder in a Fresh sausage but it won’t hurt if you use some. Personally I use a little carrot fiber sometimes, just depends on what all I’m making at the time and if it is already out. You’re not mixing breakfast sausage to the point of protein extraction like you would on say a snack stick so a binder isn’t really necessary.

[Nord]

I usually use powered milk instead of carrot fiber. I use 2 cups to 25# meat for breakfast sausage.

[Joe Hell]

AdamCA I generally hand mix for fresh sausages until I just start to see signs of protein extraction or ‘legs’ in the farce. Everything binds together nicely and the texture is spot on.

[Jonathon]

hawktalon99 Not needed but it won’t hurt anything. Carrot fiber is the favorite for fresh sausage as it isn’t actually adding more protein, thus making protein extraction easier, but is just helping to hold more water in the sausage during the cooking process.

[AdamCA]

Joe Hell I usually mix fresh sausage by hand as well, you just need to mix long enough for the seasoning (and water if you add some) to be thoroughly mixed in. Anything beyond that is too long.

[JoeB]

hawktalon99 Fresh or smoked … Try egg whites. I buy by the milk carton, 16-32oz ! or 2 egg whites per kg (2lbs) and that is the old German method. Works great. Just what i do…