I just found a couple of hot sausage recipes, one is for Jamaican jerk and the other for Cuban "Havana" sausage. The recipes are similar but the Havana sausage calls for the use of 90g of sausage phospates. I found in the Kutas book that phosphates are used in commercial operations to reduce shinkage due to moisture loss and not normally used in home sausage making. I can certainly order some if needed. I'm thinking I can safely not use the phosphates but must/should I add soy protein or dry milk to assist with the moisture situation. Thanks.