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So I made a batch of sausages from a home kill pig last night.
They are Stanley Marianski's 'Ordinary Sausage', Polish style, to be smoked.
The problem is I misread the recipe. It clearly says salt for 5kg = none. So that's what I did.
However, that was in the taste section of the recipe.
In the cure section I should have added 90g of salt. I didn't.
I did add the 12g of No1 cure.

So my problem is that I have 5kg of sausages which I plan to smoke tomorrow, and no salt inside.
Was wondering if I can brine them? If so what mix? How long? Will they taste like bacon?
Any better ideas?
I don't have any spare casings so cutting them open is not a good option.

Idiot, idiot, idiot

Welcome to the forum. In your situation, I would try to squeeze the meat out about an inch at a time. Mix with the missing salt then re-stuff. It's going to be a mess, but go slow and you may not split the casing you have. The finished meat mixture can be held for the couple of days if you need fresh casings.

I appreciate the response, I've already begun a brine now. Added 150g salt to 3l of water. Any idea how this is I likely to turn out? Or how long it will take? Am going to go by taste. Not sure of the porosity of casings in such a situation.

FWIW, I'd have done the same as NCPaul. I'd have used the sausage as bulk sausage in the absence of casings.

In a brine that's less than 5% concentration, it's anyone's guess as to how long it would take.

If you have a salinity meter you can do a equilibrium brine and then test

That seems one heck of a kerfuffle for 5kg of sausage though Rod. I was thinking more of Scotch eggs, sausage rolls, stuffings, sausage gravy, sausage patties, sausage platt etc..

Phil

Thanks all for your suggestions. I had not thought of making a bunch of sausage meat recipies.
For the sake of making a useful thread for the future... this seems to have worked.
Today I fried up a tester and it was nicely salted, even very slightly heavy. I washed off a 2nd one and cooked that up it was perfect.
So that was 48 hours in the brine and all seems good.
The sausage remained pink throughout after cooking so I'm assuming fully cured.
If I hadn't put the No1 powder into the mix I may have been a bit more cautious about this, but all in all it sit worked out ok.

It's great that it's worked out fine.

Phil