making a basic but good sausasge

[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 ?

[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.)

[wheels]

Same here - for fresh between 1.2% and 1.5% of the total sausage weight.

Phil

[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.

[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.