How Much Powdered Milk Should You Use in Sausage Making?

Powdered milk is a common ingredient used by many homemade sausage makers. But how much should you use to get the binding and moisture-retention benefits without overpowering the flavor? Let’s break it down.

Why Use Powdered Milk in Sausage?

Non-fat dry milk powder offers several advantages when making sausages

• Binding agent – Milk proteins help bind the meat together for a firm sliceable texture. This is especially helpful for low-fat sausages.

• Moisture retention – Powdered milk absorbs and holds onto moisture, keeping sausages juicy and preventing them from drying out.

• Flavor enhancer – Milk proteins help meat retain flavor compounds during cooking for a more pronounced meaty taste.

• Cost effective – Powdered milk provides functional benefits at a fraction of the cost of isolated milk proteins.

For these reasons, powdered milk is a staple ingredient in many commercial and homemade sausage recipes. But how much should you use?

Recommended Amount of Powdered Milk for Sausage

There is no single perfect amount of powdered milk for sausage. However, most recipes call for:

• 10-20 grams of powdered milk per 1 kilogram (2.2 lbs) of meat

• 2-4 pounds of powdered milk per 100 pounds of meat

As a general guideline, 1-2 tablespoons of powdered milk per 5 pounds of meat is sufficient to get good binding and moisture retention.

Start on the lower end of the range. You can always add more powdered milk if needed after mixing and tasting the sausage meat. Too much can make the flavor overly milky.

Tips for Incorporating Powdered Milk

Follow these tips when adding powdered milk to your sausage recipes:

• Use high-heat nonfat milk powder as it has better water-holding capacity.

• Store opened powdered milk in an airtight container in a cool, dry place.

• Mix dry milk powder thoroughly into meat and other dry ingredients before adding liquids.

• Add powdered milk gradually and mix well to evenly distribute throughout meat.

• Adjust amount based on desired texture and flavor. Less milk = less milky taste.

• Don’t rely solely on powdered milk for binding. Proper meat chilling and mixing also helps.

• Consider adding cure #1 to help retain color and flavor if making cured sausages.

Sample Recipes and Powdered Milk Amounts

To give you an idea, here’s how much powdered milk is used in some popular sausage recipes:

• Breakfast Sausage – 2 lbs meat, 2 tsp powdered milk (1 tsp per lb)

• Bratwurst – 5 lbs meat, 3 Tbsp powdered milk (1.5 Tbsp per 2.5 lbs)

• Italian Sausage – 3 lbs meat, 4 Tbsp powdered milk (2 Tbsp per 1.5 lbs)

• Kielbasa – 10 lbs meat, 1/4 cup powdered milk (2 Tbsp per 5 lbs)

• Hot Dogs – 7 lbs meat, 1/4 cup powdered milk (2 Tbsp per 3.5 lbs)

As you can see, the amounts vary but stay within the general guidelines. Feel free to adjust to your personal preferences!

Other Binders Besides Powdered Milk

While powdered milk is very common, there are some alternative binders used in sausages:

• Breadcrumbs – Use dry unseasoned breadcrumbs in small amounts. Too much can make sausage gritty.

• Oatmeal – Similarly, raw oats can be used sparingly to help bind. Quick oats work best.

• Eggs – Beaten eggs act as a binder thanks to the albumin proteins. Use about 1 egg per 5 lbs of meat.

• Soy protein – Textured vegetable protein (TVP) or soy protein concentrate work well. Rehydrate before mixing.

• Whey protein – High quality, unflavored whey protein provides moisture retention.

Troubleshooting Issues with Powdered Milk

Here are some common issues and fixes when using powdered milk in sausage:

Too milky taste? Reduce amount of powdered milk or try mixing it with breadcrumbs or oatmeal.

Poor binding? Make sure powder is thoroughly incorporated. Supplement with eggs if needed.

Fat out? Use curing salt and chill meat properly in addition to powdered milk.

Off flavors? Ensure powdered milk is fresh and stored properly. Meat may also be old.

Dense texture? Avoid over-mixing once milk is added. Add a bit more liquid if needed.

Powdered milk is an inexpensive but effective binding agent and moisture source for homemade sausages. While recipes vary, a good rule of thumb is 1-2 Tbsp per 5 lbs of meat. Mix it evenly into the sausage meat, taste, and adjust from there. With the right amount of powdered milk, you’ll have juicy, bind sausages every time!