Starch is often added to sausages with low meat content. Starch is added when making sauces,
to trap moisture and to make the sauce heavy. In sausages, starch is used for its properties
to bind water and to improve the texture of the product. The most common sources are potato,
wheat, corn, rice, and tapioca. You can add as much as you like but around 10% (100 g per
kilogram of total mass) will be the upper limit. Starch is a common additive in extended
injected products like ham. It is usually applied at 10 – 50 g/kg (1-5%) of the finished product.
Many Russian sausages were made with 2% potato starch. Another advantage is that unlike
flour-thickened sauces it doesn’t separate when frozen. Starch has the ability to swell and take on water.
The swelling of the starch occurs during the heating stage. A combination of starch and
carrageenan produces a synergistic effect. Most commercial fat replacers derived from starch
carry label designations of either modified starch, dextrin, or maltodextrin.Description
Potato Starch, 8 oz. is an excellent allergen-free binder that tightens the bond of the proteins in
ground meat to make your recipe more neatly sliceable, absorb and retain water better, helping ensure
a juicy and tender product.
Use between 2% and 4% of meat weight, starting with 227 Gram 8 oz. per 11.3398 Kg 25 lbs. meat
Best to mix potato starch when cure, salt & seasoning and mixed
Can also be used for thickening sauces, soups and stews
https://www.sausagemaker.com/product/potato-starch-8-oz/
Many Russian and Polish sausages included around 2% potato flour
https://www.meatsandsausages.com/sausage-types/vegetarian/ingredients
