This additive is used on all sausages, but please check your spice bag, it may already contain Sodium Erythorbate. Sodium Erythorbate is used primarily to bring out a nice rich color in your sausage. It also assists the nitrates in sausage to work faster. You may also use this in a brine for hams and bacon or with your poultry. However, it is primarily used with hams and bacon to bring out a nice red color.
If spice bag does not already contain Sodium Erythorbate: Add 7/8 oz (25g) Sodium Erythorbate per 100 lbs of meat.