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Hi

I'm new to the forum and wondering if you can help. I have seen quite a few US recipes that use Kosher Salt, but don't know what it is. What is the UK equivalent? I tried table salt and it seemed way too salty. Can any of you knowledgeable Sausagers point me in the right direction?

Welcome to the forum rockroamer. In the US, Kosher salt is a large grained salt with no iodine. Salt is best weighed out in grams, though there are some recipes (particularily from the US) where it is measured out in teaspoons/Tablespoons. Table salt is finer than Kosher salt.

Hi Rockroamer. Welcome.

As Vagrey's explained, if used by volume you will get differing results, but used by weight, the two should be virtually the same.

If you post the recipe for what you're trying to make someone should be able to help further.

Phil

Thank you for the kind welcome and for the fast response. The particular recipes i was talking about come from 'Charcuterie' by Ruhlman and Polcyn- a very inspiring book for the keen novice. it motivated me to get set up with a Kenwood with mincing and stuffing attachments. An old friend and I probably attract things with a little too much gusto and decided to take on a sausage marathon over two days. We started with " Italian Sausage"- the salty one (recipe to follow) and moved on to "Mexican Chorizo, Toulouse, Bratwurst, Knackwurst and Spanish Smoked Chorizo". All using standard Supermarket table salt for Kosher. We used weight not volume. After the first batched I cut salt by 1/3rd. I am concerned that I am not using the right salt though. Please take a look and see what you think.

2 kg Pork Shoulder
225g Back Fat
40g Kosher Salt
16g Fennel Seeds
8g Coriander Seeds
24g Hungarian Paprica
1g Cayenne
24g Origano (fresh)
24g Basil (fresh)
12g Chilli Flakes
185ml ice Water
60ml Red Wine Vinegar

What do all you pros. use?

Regards

Rockroamer

Hmm, looking at that, and checking my copy of the book - it's a fresh sausage recipe that equates to approx. 1.5% salt. Whether kosher or table salt, that's a perfectly normal amount; far less than many commercial sausages in the UK.

That said, if you want lower salt, just reduce the amount. It's not crucial in fresh sausage, but don't go mad as you need a reasonable amount to actually turn the minced pork into sausage meat. (dried sausage are different, so don't reduce the salt in those without seeking further advice).

Personally, I'd cut the salt to 31gm, but your "cutting it by one third" should also be fine.

Phil

wheels wrote:Personally, I'd cut the salt to 31gm, but your "cutting it by one third" should also be fine.

Running the numbers it looks like he is using 20g per kg were I use 10g per kg which brings the number down to 22g a little less than yours

Thanks for the advice.

What brand of salt do you UK based makers use? Should I try sea salt with a larger crystal structure than table salt?

I'm not a big fan of saltly sausage and I use about 12g/kg. I've also found it to taste salter when freshly stuffed and it seems to mellow out after a day in the frig.

but with sausage that is not to be eaten fresh, and that also hangs and ages, like their spanish chorizo, the amount of salt is very important. it is a preservative, not just a flavoring agent. you can skimp on fresh, constantly refrigerated and soon to be cooked-and-eaten sausage all you want, but for the others, follow the recipe.

the chorizo kid wrote:but with sausage that is not to be eaten fresh, and that also hangs and ages, like their spanish chorizo, the amount of salt is very important. it is a preservative, not just a flavoring agent. you can skimp on fresh, constantly refrigerated and soon to be cooked-and-eaten sausage all you want, but for the others, follow the recipe.

You are absolutely correct, fresh sausage can have as little or non as the case may be. The norm in the trade is anywhere between 25 - 28g per kg. That being said I used 10g per Kg. There are enough sites out there \UK as well as USA] advocating the use of a lower salt intake.

As for what you mention about sausage that hangs and ages the minimum is from the unscientific test that I have done is 20g per kg. We arrived at this while a friend [a person whom I worked for for two years] had problems producing European wieners, as most know to make these one has to make an emulsion at the start. He had taken the salt content down to 16g per Kg [he was on a health kick, low salt and low fat, both of which did not work] After getting him back on track and explaining the reasons for the bad taste, the separation of the meat as well as the bad colour I dialled in the magic number of 20g per Kg

As said the test are not scientific, but talking to some of the large producers I was right with the number and was told not to go less.

It might just be my taste buds, but I find fennel seed seems to accentuate the perceived saltiness. Has anyone else experienced this?

The nearest you can get to kosher salt in the UK is probably coarse sea salt. Most supermarkets seem to stock it now as an own-brand line, so much the same price as table salt.

Martin/