Sugar free summer sausage recipes

[meatloaf]

Is it possible to make an unfermented summer "type" sausage without sugar?
I have been searching everywhere but it either needs culture, or fermento.
I am just wanting a thick sausage i can slice for sandwhich meat... but I dont have the controlled environment to ferment properly ... and i dont really want potato starch or sugar in my sausage anyway.

Hopefully I havent been a pain in the but with so many questions this past week! I am collecting all the information and excited to get started next week!

 

[meatloaf]

Ok I found this recipe from 2 guys and a cooler.... but i am wondering if the Sodium Ethyorbate is mandatory? Or can I go ahead without it?

Ingredients​

Metric – US Customary

• 500 g pork shoulder lean pork will also work
• 250 g lean beef
• 250 g pork pack fat
• 17 g kosher salt
• 2.5 g insta cure #1
• 5 g granulated sugar
• 3 g cracked black pepper
• 2.5 g coriander
• 1.5 g garlic powder
• 6 g mustard seeds
• 1.5 g all spice
• .6 g nutmeg powder
• 5 g nutritional yeast
• 10 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
• .8 g sodium erythorbate this is a cure accelerator
• 79 ml ice cold water
• Fibrous Casings for summer sausage 76mm (3inch) or whatever size you prefer

 

[Fueling Around]

Sorry missed this one.
You pretty much answered your questions on non fermented summer sausage
Fermento (powdered buttermilk) or ECA.
The amount of sugar is only about 1-1/2 teaspoons per kg. I omit sugar as I go way less salt than most.

Sodium erythorbate is not mandatory. Besides being a cure accelerator is an anti oxidant and helps set color better. Just let the sausage rest for a couple of hours before smoking / cooking.

 

[slavikborisov]

Ok I found this recipe from 2 guys and a cooler.... but i am wondering if the Sodium Ethyorbate is mandatory? Or can I go ahead without it?

Ingredients​

Metric – US Customary

• 500 g pork shoulder lean pork will also work
• 250 g lean beef
• 250 g pork pack fat
• 17 g kosher salt
• 2.5 g insta cure #1
• 5 g granulated sugar
• 3 g cracked black pepper
• 2.5 g coriander
• 1.5 g garlic powder
• 6 g mustard seeds
• 1.5 g all spice
• .6 g nutmeg powder
• 5 g nutritional yeast
• 10 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
• .8 g sodium erythorbate this is a cure accelerator
• 79 ml ice cold water
• Fibrous Casings for summer sausage 76mm (3inch) or whatever size you prefer

no sodium erythorbate is not mandatory neither is ECA... ECA just give is a tangy quality....you can get rid of the sugar as well... i have a few bologna recipes in my signature i make with venison but they work for any type of meat give them a shot

 

[paulgeorge]

Ok I found this recipe from 2 guys and a cooler.... but i am wondering if the Sodium Ethyorbate is mandatory? Or can I go ahead without it?

Ingredients​

Metric – US Customary

• 500 g pork shoulder lean pork will also work
• 250 g lean beef
• 250 g pork pack fat
• 17 g kosher salt
• 2.5 g insta cure #1
• 5 g granulated sugar
• 3 g cracked black pepper
• 2.5 g coriander
• 1.5 g garlic powder
• 6 g mustard seeds
• 1.5 g all spice
• .6 g nutmeg powder
• 5 g nutritional yeast
• 10 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
• .8 g sodium erythorbate this is a cure accelerator. spotify mod premium apk
• 79 ml ice cold water
• Fibrous Casings for summer sausage 76mm (3inch) or whatever size you prefer

Does anyone have any recommendations for sugar and msg free breakfast sausage seasoning. Looking to start making breakfast sausage with my harvests but seems like everything has those two ingredients in them. Thanks!

 

[jcam222]

Does anyone have any recommendations for sugar and msg free breakfast sausage seasoning. Looking to start making breakfast sausage with my harvests but seems like everything has those two ingredients in them. Thanks!

https://www.smokingmeatforums.com/threads/time-to-restock-country-sage-sausage.330465/ Simple and delicious. My friends and family can't get enough of it.

 

[slavikborisov]

Does anyone have any recommendations for sugar and msg free breakfast sausage seasoning. Looking to start making breakfast sausage with my harvests but seems like everything has those two ingredients in them. Thanks!

You are misunderstanding what sugar and MSG does in the recipe ….. just remove them
From recipe and it will tastes just fine if
You don’t want it