Fresh sausage and fillers/phosphates?

[ks_wayward_son]

I've read about how effective it can be to use NFDM and/or tripolyphosphates (phosphates for short) for curing and smoking sausages. Who uses the fillers and/or phosphates for fresh sausage additionally? Is it unnecessary to add these if it won't be a low and slow cook? I understand these two items aren't really deemed needed to some if enough time is used for the mixing process, but as a pretty new sausage maker I'm looking to use various "tactics" plus its half the fun to experiment. Thanks for the insights.

 

[indaswamp]

I use both. It makes a difference-especially in smoked sausages.

 

[SmokinEdge]

I use both, but not necessarily together. It all depends on the ingredients of the mix. Both powder milk and phosphate are very useful in sausage making.

 

[DanMcG]

I never use either of them in fresh sausage, but in smoked or cooked sausages they have there place.