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making a basic but good sausasge
Posted:
Fri May 28, 2010 4:05 pmby bmvbutchergav
I've been trying new ways of making sausages mainly not using the pre done mix packs but lituarally starting from scratch. I'm wondering what is the correct amount of salt (grams) per lb of meat in a standard sausage?
lets say 10lb of meat
1lb bread
% of herbs (anything)
salt ?
Posted:
Fri May 28, 2010 4:16 pmby beardedwonder5
Obvious. Depends on how salty you like your sausages/food. My wife likes 1%, but will tolerate 1.25. I like 1.5%. So guess what. 1.25% for ordinary sausage (of the type sold in English butchers' shops.)Saysage for dring or keeping? Another ball game.
I'd try 1% to start with. You can always add salt "on the plate",
but you can't take it away.
(If you value your sanity, go metric. Grams per pound? Hmmm.)
Posted:
Fri May 28, 2010 6:08 pmby wheels
Same here - for fresh between 1.2% and 1.5% of the total sausage weight.
Phil
Posted:
Fri May 28, 2010 6:17 pmby Oddley
I normally salt according to each sausage spiciness. Heavily spiced, about 1.8 - 2% lightly spiced 1.3 - 1.5%, of the meat weight.
Posted:
Fri May 28, 2010 9:36 pmby DanMcG
I'm happy with 12-14 grams of salt for 1kg of sausage. That being said, thats the high limit for me, above that I can't eat it but the wife and kid have no problems.