NFDM For Brat Patties?

[motocrash]

Making a 5# batch and wondering what,if any advantage of adding it would be?
If any advantage,how much,and what liquid to add?

Thanks Fellers and Gals

 

[chef jimmyj]

NFDM is nearly pure protein. Makes a great binder as well as helps hold moisture in the sausage. 1/2Cup per 5 pounds sausage will do the job. Follow the recipe for liquid or up to 10% water based on the meat weight...JJ

 

[motocrash]

NFDM is nearly pure protein. Makes a great binder as well as helps hold moisture in the sausage. 1/2Cup per 5 pounds sausage will do the job. Follow the recipe for liquid or up to 10% water based on the meat weight...JJ

Just found out my NFDM is compromised.
Egg and beer? Saw another recipe that calls for it...

 

[chef jimmyj]

Egg and beer where? In the NFDM? I use it in sausage and as a back up creamer in coffee when we run out or 1/2 & 1/2...JJ

 

[motocrash]

Egg and beer where? In the NFDM? I use it in sausage and as a back up creamer in coffee when we run out or 1/2 & 1/2...JJ

2 eggs and 1 Cup beer for 5 #,no NFDM.My NFDM has bugs!

 

[chef jimmyj]

That will work well for binding but not so much for moisture retention.
Buy NFDM in the multi pouch box. I believe one envelope is one cup...JJ

 

[motocrash]

That will work well for binding but not so much for moisture retention.
Buy NFDM in the multi pouch box. I believe one envelope is one cup...JJ

Thanks JJ! Never used a binder for patties before because they are pressed.I'll see how I like it...