Phosphates are used in alot of food products you buy and consume on a daily basis .
pushok2018
sodium erythorbate is another additive used to help with sausage emulsions . It also helps to set the color of the sausage and fight oxidation that can occur around high temp cheese in Summer sausage .
indaswamp
this was the same question I had when I first wanted to use it in sausage . This is what I did . I got on Len Poli's site and compared his formulas to each other . I picked 5 that he used phosphates in . I noticed that the amounts would differ for the same weight of meat . So I then looked to see what type of sausage it was . So a product like a beef SS or cooked salami was a lower amount than say hot dog type . Anyway , that gave me an informed idea from a source I consider trusted , and also gave me some back up for my math .
I'm not the expert on this , Dave got me started with it in the hams , but I have done some research on use in sausage .