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Got my spices right so I don't want to add more meat to the mix. I feel I added a bit to much salt for my test. I cooked a small batch in the frying pan for a test taste and the spices are right on but a bit to salty. Anyway I can reduce the salt taste? Plan to stuff tomorrow the 5 pounds are sitting in the fridge in my stainless steel bowl

recipe and type of sausage would be useful
1 and a bit % (weight of sausage) is about normal.

Jim

it is venison. Used a mix for a 5 pound batch. 30% pork fat.

Sorry
If the spice mix includes salt you can sub some of the salt with cornflour Or if you just want to take some of the salty taste out you could add some sugar.

Jim

Oops keep crossing what is the spice mix?

Jim

laserdoc wrote:Got my spices right so I don't want to add more meat to the mix. I feel I added a bit to much salt for my test. I cooked a small batch in the frying pan for a test taste and the spices are right on but a bit to salty. Anyway I can reduce the salt taste? Plan to stuff tomorrow the 5 pounds are sitting in the fridge in my stainless steel bowl

I don't see how that could be done.

sorry guys. It was a bratwurst mix by Lem.

A small amount of sugar will help counter the salt.
I wouldn't add enough to make the sausage noticeably sweet, just enough for balance.

Like said already you can add sugar and mask the salt which works ok
But the so called fry test is always a poor example to me. the flavors have yet to meld and All i ever taste is the raw salt...

Coming to think about it, I agree with DanmcG. I've also had sausages that taste too salty when fresh, and perfect when they have matured for two days in the refrigerator.

hmmmm makes sense. I guess I will leave it alone with the batch. They probably will turn out ok

DanMcG wrote:Like said already you can add sugar and mask the salt which works ok
But the so called fry test is always a poor example to me. the flavors have yet to meld and All i ever taste is the raw salt...

Ditto.

I don't even bother with a fry test, anymore. At the point that I would be doing a fry test, the sausage has already been seasoned and mixed. To change the seasoning at that point would require me to overmix the sausage and ruin the texture, so thinking that I'm going to alter the seasoning just before stuffing is unrealistic. I have a pretty good idea of what I'm going to end up with, anyway, so when I fry up the little bit that's left in the stuffer, I'm just enjoying what I've made.

Since you are using a commercial mix, I'd go ahead without altering it, this time. Stuff and link, let the links dry a little in the refrigerator, package and let the flavors blend overnight. Try a link in a day or two, and see if you still think it is too salty. You may be pleasantly surprised.

I have stopped using commercial mixes because I have found them all way too salty for me. I made some salami and pepperoni a while back and they both were way too salty, I mix up all my own ingredients now and have had better luck.

when i use up what I have I will go that way also.