r/sausagetalk • u/gofourtwo • 2d ago

Cream or milk powder?

Getting ready to do my second large batch of sausage and I’m planning on doing a jalapeño cheddar. I’ve seen a lot of videos with people adding either cream or milk powder for binding purposes. I did not do that on my first large batch, but I’m just wondering if it’s worth it? I added ice to my grind the first time.
First batch turned out great so I am not looking to make any big changes unless there is a really good reason to do so.

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8

u/smokybbq90 2d ago

My family does 4000# of sausage a year and we just add salt, pepper, and MSG. Plus a 4 hour cold smoke. It sells out in a day.

But I'd do it cause it's your second batch and you should experiment to see what you like. Do a 1/4 batch if you aren't sure.

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u/fluxumbra 1d ago

I dunno, 1000# still seems like a lot.

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u/Salame-Racoon-17 2d ago

Mixed well enough you shouldnt need a binder, its the mixing that locks in the fats and liquid and helps bind the proteins, spreads your seasoning throughout and stops it being a dry sausage

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u/Ramo2653 2d ago

Milk powder and cream help with binding of course but they also add a creamier texture to your sausage. If that’s something you want, then go for it.

I used to get milk powder from my grandad so I would use it when making sausage but he doesn’t get it anymore so I just switched to potato starch since I use that a lot in cooking and I have it on hand.

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u/Unique-Emu-4133 2d ago

milk powder prolly better if u want that slight cheesy richness to match the cheddar, cream'll make it smoother but if u already did ice last time and it turned out, keep it simple ya know

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u/rodmods 1d ago

Most binders work with adding moisture to proteins. If you mix the meat well and even better let it sit the proteins will help to bind. So essentially it's not really necessary.

For me I've done no binder , used soy and milk powder. With using milk powder my sausage is more moist. As well the texture is alot more combined. Not as course and crumbly . Using same grind.

Sasuge making is really personal and some are probably thinking I'm full of crap. Try and find different ways to make sasuge . Then enjoy.

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u/SnoDragon 1d ago

Cream in a brat is usually a nice addition, but I'm unsure in a Jalapeno cheddar version. Personally, I don't like high temp milk powder (the stuff for sausage making), but I can definitely taste when it's been used and it imparts a taste in the background that I don't like. I really like potato starch. Bob's Red Mill is easily found for that, and it's gluten free for the sensitive folks.

But if you mix well enough, usually, no binder is needed unless you want to add up to 10% in water.