Are binders nessesary?

[kayes]

I am going to make a 10lb batch of pork sausage for my sister-in-law. The catch is she doesn't eat lactose or gluten. What are my binder options? Is a binder even nessesary? What would I have to do to the meat mix if I didn't use a binder?

[Salmonsmoker]

I never use a binder when making pork sausage. The pork fat is the binder. Get mixing!

[rajzer]

Many fresh sausage recipes. especially the English and Irish, call for bread crumbs or rusk.  I have successfully made sausages by substituting textured soy protein granules.  You can get this product at the Bulk Barn.  Having said that, my favourite fresh sausages are Italian, Polish and bratwurst and I never add any binders. 

[kayes]

I would be doing a pure pork kielbasa style sausage. If I didn't use a binder, what would the texture be like?

[cobra6223]

I wasted 25# bologna once because I didn't use a binder as the recipe didn't call for it and it turned out real mushy. I would use as binder next time

[rajzer]

Traditional Polish sausages never include any type of binder.  Binders may retain moisture better, but are not necessary.  Texture is dependent on the cut of meat, amount of fat, grind, amount of water added, and the mixing process.  The smoking /cooking process will also affect the texture. 

What type of sausage are you making and what recipe are planning to follow?

[kayes]

Traditional Polish sausages never include any type of binder.  Binders may retain moisture better, but are not necessary.  Texture is dependent on the cut of meat, amount of fat, grind, amount of water added, and the mixing process.  The smoking /cooking process will also affect the texture. 

What type of sausage are you making and what recipe are planning to follow?

I was going to use this kielbasa recipe (see screen capture image) that I found here. I will go pure pork though. The person I'm making it for is really against soy, lactose and gluten.

[rajzer]

So I am assuming this will be a smoked sausage?  The recipe is somewhat pedestrian, and I know that most of the recipes by Rytek Kutas call for large amounts of skim milk powder, 2 cups in a 10lb batch is way too much, and as I said before, traditional Polish kielbasa never is made with it.  I don't like the salt amount given in volume, try 1.8% of the total weight.  And that onion powder is also foreign, but probably will not affect the taste.

[kayes]

So I am assuming this will be a smoked sausage?  The recipe is somewhat pedestrian, and I know that most of the recipes by Rytek Kutas call for large amounts of skim milk powder, 2 cups in a 10lb batch is way too much, and as I said before, traditional Polish kielbasa never is made with it.  I don't like the salt amount given in volume, try 1.8% of the total weight.  And that onion powder is also foreign, but probably will not affect the taste.

Good to know. The person I'm making it for just wants salt and pepper and cure. Since I'm a sausage newbie, I mainly chose it to get the salt and cure amounts to meat weight.