by NCPaul » Wed Jun 18, 2014 11:11 pm
There is a book titled Home Production of Quality Meats and Sausages by Stanley and Adam Marianski that has a table for different spices on page 195, could you get that book? For salt, the usual usage is 1.8-2.0 %. For dextrose it can be 0-2 %. For breadcrumbs, I would try not to use more than 10%. Water is usually added at an equal percentage to the breadcrumbs. There are plenty of exceptions to these amounts and you will only know when and how to adjust a recipe by gaining experience in making a range of different sausages and in having good technique. There are unique sausages from nearly every country so an easy formula is not likely to fit for all of them. If you get some books with sausage recipes or analyze the recipes on this site, you can prove this to yourself.
Fashionably late will be stylishly hungry.