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I am trying different sausage formulations and would like to know the average amount of salt and pepper in grams per kilo of sausage.

All the recipes I have seen seem to quote in tea or table spoons.

Thanks
wallie

This is not an easy question for an amateur to ask. You want to put enough in the meat itself to preserve it but you also want not to kill a person by overdosing on sodium. Usually as an amatuer sausage maker -which I am-. I use about 19 grams per kg on smoked product and an average of about 15 grams per kg on fresh product. But the salt content in your product all depends on how salty you want your product. Oh and by the by if your product is too salt add a little sweetner like maple syrup or just regular white sugar.

It all depends on the recipe I'm afraid.
As far as salt is concerned I use between 2g and 12g per kilo depending on what I'm making (22g/kg in salami!!). Similar levels of variation apply to pepper.

BR

Spuddy

I use 15 grammes of salt in fresh sausage and 20 grammes in salami.


Franco

some commercial makers use 2.5-3% of salt which aids the emulcification process - I find that 2% are perfect without the sausage being to salty or bland - that would be 20G per KG of meat and filler

Hi

Fresh sausage 10 to 20 grams, depending on how you (or you eaters) like them.

Cheers
Adam

UK Guidelines for use in Schools is less than 10grm salt per Kg, I tend to use 12 - 15, Pepper is very much down to your own taste.

Regards
Sausagemaker

The amount of salt also depends on your target group - but aren't school dinners famous for being "bland" ?

I find 2% of the total weight of meat - fat - rusk or soy perfect since this does not include the ice added when passing the meat through the cutter, the actual percentage is 1.5% -

as far as pepper is concerned, this is a matter of taste - so are all other spices and their proportions

I use about 13-15grams salt per kg. Again it depends on the recipe I'm making.
I find that different types of salt will give you different results so I use only seasalt.

As for pepper, it depends on the recipe you making again.

A small aside: when doing a smoked style sausage, there will be shrinkage from both dry-out and cooking, altering the salt content.
I found this out the hard way, when the final (smoked) product was nearly ruined from its salt content, as the formula called for +2% salt based on green weight. I'll bet it was closer to 5 after smoking and cooking !!