again, I'm a newb here so I maybe wrong on this:
I think msg is just to enhance the flavor...I think you can eliminate that
The phosphates I believe are to help the sausage retain moisture
and the citric acid I think is to help retain the color of the sausage and perhaps act as a preservative by adding acidity
as per that website I posted above, they say this about Sucrose"
"This ingredient is not needed in sausage, but its main use is to offset the harsh taste of salt. Sugar does add flavor, aids in preserving the red color of cured meat, and browning (Maillard Reaction) during cooking. If you add too much salt to your sausage mix; adding some more sugar (not too much though) will sometimes save your sausage. Too much sugar will make it too sweet for the average sausage, though there are sweet sausages such as Chinese style sausages.
Sucrose (sometimes called saccharose) comes from sugar cane or beets, and can include white refine sugar, brown sugar, raw sugar, demerera sugar etc. The most common form is table sugar (white refine), which can be made from either sugar cane or beets; the manufacturer does not have to label which.
Note: Sucrose should not be used in making fermented sausages. Use dextrose (glucose/corn sugar) or corn syrup solids, these are simple sugars that can easily be used by lactic bacteria to feed on and grow.
"
so it looks like it will help with the browning color during cooking
again I maybe wrong on these things and would like to know as well from someone who has experience