If you are planning to make homemade sausages, then you must be asking questions like “what can i use as a sausage binder?” Sometimes you may eat sausages that have a fragile and dry texture. Maybe the person who made it had little knowledge about a sausage binder.
Luckily, most of these commercial sausages feature binders with various benefits like better appearance and extra juiciness. If finding the best sausage binder is what is disturbing you, then you are reading the right article. We have decorated this report with everything you want to know about sausage binders.
Some of the best recommended binding agents for sausage are non-fat dry milk, soy protein concentrate, carrageenan gum, etc. This is just an introductory part; continue reading the entire article for more information.
Definition of sausages binders and why we require them
The main function of meat binders is to preserve moisture and improve fat. Additionally, binders might be used to layer unappealing flavors from wild game. I will not be wrong to say that sausages offer consistency and smoothness of the meat. When operating with meat, binders remain essential in extracting protection from the meat.
Mixing the meat with the binder will automatically promote protein extraction. It achieves this by layering fat contents as well as preventing from stamping together. Binders are also associated with high affinity of water, responsible for distributing fat and juicy taste.
Therefore the aim of these binders is not only to enhance the volume of the meat, but also they result in improved product yield. However, you should learn how to correctly use sausage binding agents. For instance, it should be somehow low (2%) compared to meat weight.
High-quality binders are highly recommended to carry out deep protein extraction so that to bind well the meat, promoting sausage casing. Doing this is beneficial as it’s likely to hinder the fat distribution.
Recommended sausage binders
There are different types of sausage binders that you can use. Now that you have a clue on the meaning and importance of sausage binders, let’s have a look at some good examples. Nowadays, people have migrated from using breadcrumbs, which people have been using for decades. Such items have helped individuals with varying tastes since some are based on carbohydrate, dairy, and protein.
Commonly used sausage binders
1. Soy Protein Concentrate
Here is one of the best and commonly used sausage binders for various home productions. The binder is excellent as it does not only increase the volume, but also creates exciting texture, assisting in moisture preservation. Soy Protein Concentrate can be utilized for both cooked and smoked sausages; it’ll comfortably bind the entire fat, achieving a smoother steadiness.
However, rationing should be a concern for better results. For example, you only require a cup of Soy Protein Concentrate for 5 lbs. of meat. Even though using sausage binders might be expensive, at the end of the day, it promotes the sausage’s sensory property.
2. Carrageenan Gum
Give a trial to this naturally extracted from red seaweed Carrageenan Gum since it is associated with many benefits like in food industries. When you heat this sausage binder, it absorbs a lot of water and holds it inside. This is quite different with other options like dairy-based binders since it enhances the volume, leading to greater cooking production.
Additionally, a small amount of this substance can do wonders for you. For example, you only require 1% of the weight of the meat to achieve your desired results. It’s therefore useful when preparing skinless sausages since it promotes superior texture.
If you are not satisfied with the above options, I urge you to consider going with Maltodextrin. It is made from different foodstuffs like potato, wheat, corn, and rice. Despite being highly processed, Maltodextrin remains safe to be added in your food.
Another good thing about this type of sausage binding agent is that it’s a bit cheaper compared to other options. Besides, using it is a breeze as you don’t have to be a pro; even amateurs. The item features excellent levels of carbohydrates, but you only require small amounts for sausage making.
Furthermore, Maltodextrin is gluten-free even though it’s made with wheat. The relatively rubbery texture is the main indicator to determine whether the sausage contains maltodextrin.
4. Dairy-Based Binders
Another name for this type of sausage binders is the ‘powdered milk sausage binders’. Apart from being famous, Dairy-Based Binders is also affordable for everyone. The commonly used sausage binding agent is none other than non-fat dry milk.
There are various stores that supply this binder, but the good thing is to make sure whatever you choose is fat-free. They boast excellent moisture-retaining capabilities and are good options for wild game sausages like venison. Another Dairy-based Binder is the whey protein which is also high quality, but yours should be tasteless.
If you are not used to soy or dairy products, carrot fiber makes a great option. Its moisture retention is also excellent compared to some other binders. It is also flavorless, meaning that it won’t affect your sausage’s taste.
Tips when making homemade sausages
Producing sausages from your kitchen can be one of the savory options and rewarding at the same time. However, before you decide on the suitable flavor to use, below are the tips to make the process successful;
- Ensure all the required tools are available to enhance the smoothness of the process.
- Get yourself a suitable sausage stuffer and a meat grinder. Luckily, most of the meat grinders are accompanied with many useful accessories like stuffers.
- Casings should also be prepared in advance. Most experts recommend opting for natural casings because they are associated with unique flavor.
- Sticky meat is a clear indication that the sausage binder is functional. This implies that the process of extracting protein is active and that’s what we are after.
Choose seasonings wisely as they play critical roles for sausage well-being. For this case, kosher salt remains the best option. However, you must also include various substances like garlic powder, red pepper flakes, paprika, and ground black pepper. Add the sausage binder and the seasonings whenever you are done cutting or grinding the meat.
– Stuff your sausage in the available casings once you have achieved the perfect mixture. Cook your sausage.
- Do I really have to use sausage binders?
Not really. It’s not a must to use sausage binders. Some people are known for making their homemade sausages without binding agents. This is because our preferences vary and sometimes the binder of your choice might not be available on the shelves.
- Can I use Rusk as a sausage binder?
Of course. In fact you may add it to the above list. However, it’s commonly used in the United Kingdom. The good thing about it is that you don’t strain trying to get it; they are readily available. They are also used as additive or filler and boast various textures.
Here we are! Even though sausage binders are the most essential supplies for tasty sausage, you have seen their wonders. There are various sausage binders out there, but you may opt for any from the above list like non-fat dry milk powder and soy protein concentrate. They are incredible options for homemade sausages.