<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[#147 pork sausage binder question]]></title><description><![CDATA[<p dir="auto">I am making a batch the Excalibur #147PorkSausage. my question is, should I use a binder such as carrot fiber, or do I even need it?</p>
]]></description><link>https://waltonsdev.nodebb.com/topic/2347/147-pork-sausage-binder-question</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 22:48:30 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/topic/2347.rss" rel="self" type="application/rss+xml"/><pubDate>Fri, 15 May 2020 20:47:55 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Reply to #147 pork sausage binder question on Sat, 10 Apr 2021 01:12:06 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/hawktalon99" aria-label="Profile: hawktalon99"><bdi>hawktalon99</bdi></a> Fresh or smoked …   Try egg whites.  I buy by the milk carton, 16-32oz  ! or 2 egg whites per kg (2lbs)   and that is the old German method.  Works great.  Just what i do…</p>
]]></description><link>https://waltonsdev.nodebb.com/post/34380</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/34380</guid><dc:creator><![CDATA[JoeB]]></dc:creator><pubDate>Sat, 10 Apr 2021 01:12:06 GMT</pubDate></item><item><title><![CDATA[Reply to #147 pork sausage binder question on Tue, 19 May 2020 18:34:41 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/joe-hell" aria-label="Profile: Joe Hell"><bdi>Joe Hell</bdi></a> I usually mix fresh sausage by hand as well, you just need to mix long enough for the seasoning (and water if you add some) to be thoroughly mixed in.  Anything beyond that is too long.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/17539</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/17539</guid><dc:creator><![CDATA[AdamCA]]></dc:creator><pubDate>Tue, 19 May 2020 18:34:41 GMT</pubDate></item><item><title><![CDATA[Reply to #147 pork sausage binder question on Tue, 19 May 2020 12:50:31 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/hawktalon99" aria-label="Profile: hawktalon99"><bdi>hawktalon99</bdi></a> Not needed but it won’t hurt anything.  Carrot fiber is the favorite for fresh sausage as it isn’t actually adding more protein, thus making protein extraction easier, but is just helping to hold more water in the sausage during the cooking process.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/17522</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/17522</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Tue, 19 May 2020 12:50:31 GMT</pubDate></item><item><title><![CDATA[Reply to #147 pork sausage binder question on Mon, 18 May 2020 02:00:05 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/adamca" aria-label="Profile: AdamCA"><bdi>AdamCA</bdi></a> I generally hand mix for fresh sausages until I just start to see signs of protein extraction or ‘legs’ in the farce. Everything binds together nicely and the texture is spot on.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/17467</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/17467</guid><dc:creator><![CDATA[Joe Hell]]></dc:creator><pubDate>Mon, 18 May 2020 02:00:05 GMT</pubDate></item><item><title><![CDATA[Reply to #147 pork sausage binder question on Sun, 17 May 2020 13:03:15 GMT]]></title><description><![CDATA[<p dir="auto">I usually use powered milk instead of carrot fiber. I use 2 cups to 25# meat for breakfast sausage.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/17424</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/17424</guid><dc:creator><![CDATA[Nord]]></dc:creator><pubDate>Sun, 17 May 2020 13:03:15 GMT</pubDate></item><item><title><![CDATA[Reply to #147 pork sausage binder question on Sat, 16 May 2020 00:44:09 GMT]]></title><description><![CDATA[<p dir="auto">You don’t absolutely need a binder in a Fresh sausage but it won’t hurt if you use some.  Personally I use a little carrot fiber sometimes, just depends on what all I’m making at the time and if it is already out.  You’re not mixing breakfast sausage to the point of protein extraction like you would on say a snack stick so a binder isn’t really necessary.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/17399</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/17399</guid><dc:creator><![CDATA[AdamCA]]></dc:creator><pubDate>Sat, 16 May 2020 00:44:09 GMT</pubDate></item></channel></rss>