powder milk for sausage?

[watchdog56]

I have seen some recipes that call for nonfat powdered milk for a binding agent. Is this necessary or is there something else to use? Do I need to use anything at all?

[KevinG]

You can use a soy protein concentrate as an alternative. The reasoning behind the usage of these is pretty much to maintain the bulk and moisture content.

[ArnieM]

Just an FYI:

I haven't had to use it - yet.  These are a couple of excerpts from Great Sausage Recipes and Meat Curing by Rytek Kutas, a book well worth buying.

"... Soy protein concentrates help bind the meat together as well as retain the natural juices of the meat.  The job that non-fat dry milk or soy protein performs in making sausage is very useful indeed.  These products are rarely used when making fresh sausage ..."

"... The milk has to be a very fine powder and not the granules used for making milk at home.  Better still, it should have the consistency of corn starch ..."

[Habanero Smoker]

Here is a link to descriptions of many sausage ingredients:

Sausage Ingredients