Homemade Sausage Making

Hello all, some time has spend since I have last posted due to a lot going on in my families lives. But I'm back and ready to make some more sausages!

I had a question in regards to Sodium Erythorbate. I would like to try len poli's Wine and Cheese fresh sausage. It includes cure #1 and sodium Erythorbate but I don't understand why as it's not a cooked or smoked sausage. It's mixed, stuffed and froze or cooked to internal temp and eaten.

So I have to add these two ingredients? How do you guys feel about leaving them out ?

Thank you

Stickstring-

Since that is a fresh sausage the cure#1 and the Sodium Erythorbate are there to retain the color of the meat.

No problem with leaving them out.

http://lpoli.50webs.com/index_files/Sal ... ausage.pdf

Bob k,
Thanks for your help. By looking at the recipe, how do you guys feel about it? Does it sound good enough to try?

Nick-
If the spice profile sounds good to you give it a try!!!

To me when I make Italian fresh sausage fennel is the predominant spice.

I'd give it a try. And as Bob indicated the cure and s. erythorbate is there for colour only so you can either eliminate it or reduce the amount thalf of what Poli recommends, and you will still get the red colour when grilled.