Do you know that there are more than 15 different types of salt? I can tell you from my research that there is even more.
Sausage salt is made from Kosher salt and is usually mixed in with the other ingredients in the sausages.
Kosher salt is a type of salt that has been approved by the Chief Rabbinate of Israel for use in kosher foods.
Sausage making is dependent on the type of salt you use, and this applies to this huge variety.
We will explain how much salt you need to use in sausages and what kind of salt goes in them.
Role of Salt in Sausage Making
Salt is used for a lot of different things these days. It can be used to cook and preserve foods, clean, prevent our driveway from icing over, and add it to our baths.
Salt is more than just a seasoning when it comes to sausage making. Some important roles salt plays in sausage-making:
- Enhances flavor
- Controls moisture to maintain meat juice
- Prevents too much bacterial growth
- Helps in maintaining texture and structure
What Is the Best Salt for Sausage Making?
There are many different types of salt in the world.
Iodized salt, kosher salt, sea salt, Himalayan pink salt, Black Hawaiian salt, Red Hawaiian salt, smoked salt, and pickling salt are examples of regular table salt.
There is a reason why we use so many different types of salt, and that is because there is a significant difference between them!
Sausage making depends on the type of salt that you use. It can have a big effect on the flavor. High-quality coarse salt is what you want to use.
Sea salt and Kosher salt are excellent examples.
Kosher salt is one of the favorite salts among sausage makers and is probably the best salt for sausage making.
Advantages of Kosher salt:
- Tastes better than normal table salt
- Has no aftertaste
- Dissolves easily and blends well
- Has no additives
- Is not expensive
Sausage making is not recommended for using table salt because it adds an off, metallic flavor and can give your sausage a bitter aftertaste. Kosher salt is the crowd favorite, and you should always go for non-iodized salt.
Do I Need Curing Salt to Make Sausage?
Curing salt is not used if you are making fresh sausage.
When you are making cured sausage, curing salt is required.
Cured salt has nitrates and nitrites, which act as Preservatives and give the meat longer shelf life.
They give these types of sausages a saltier flavor by adding pink color to them.
How Much Salt Is in Fresh Sausage?
It is important to know how much salt you need to make sausage now that you know what type of salt you should use.
Sausage recipes don’t always tell you the amount of salt you should be using. Depending on the type of salt you use, the amount of salt you need will be different.
Most recipes assume that you are using table salt because it is the most common salt used in the kitchen.
When following a recipe, many people choose to use kosher salt but end up with sausage that is under seasoned or under-salted.
Kosher salt does not weigh as much as an equal volume of table salt. A cup of kosher salt weighs 12 grams, while a cup of table salt weighs 22 grams.
That is a significant difference in weight. Coarse salt, like kosher salt or sea salt, has larger, coarse grains, which makes it different from flaky salt.
Coarse salt has more air in between the grains because they are larger and bulkier than the smaller grains of table salt.
They take up the same space, but there is less salt in them to add more weight and saltiness.
You would need more kosher salt in comparison to table salt to have the same amount of saltiness for a recipe.
As volume increases, the weight difference between kosher and table salt increases dramatically, and this is especially important if you are making a large batch of sausage.
It’s important for those of you making sausage in bulk to keep that in mind.
Most home sausage makers recommend using between 1.5 and 2% of the total weight of the sausage meat for kosher salt.
If you like what you see in this range, you can always experiment with it.
Calculating the Amount of Salt You Need for Sausage
I gave you a percentage of the amount of kosher salt you should use, but how do you weigh that out?
The easiest way to calculate is to take the weight of the meat you have in pounds, convert it to grams, and then use the percentage of the weight in grams to get how much salt you need in grams.
Keep in mind that one pound is equal to 453.6 grams.
For example, you have 5 pounds of sausage meat with you. This 5 pound is equal to 2,268 grams.
If you want to use 1.5 percent of kosher salt then you need to take 2,268 with 1.5 percent. It is equal to 34 grams. (0.015 x 2268 = 34 grams).
So for 5 pounds of meat, you need to use 34 grams of kosher salt.
To make 5 pounds of sausage, you would need 34 grams of kosher salt.
A kitchen scale or grams scale is needed to accurately weigh out the amount of salt you need.
You should keep these in your kitchen, they are cheap and are worth it.
Kosher salt is the best salt for sausage making, although you can always try out other non-iodized salts like sea salt.
Don’t use iodized table salt because it will mess with the flavor of your sausage.
It’s a good rule of thumb to use 1.5 to 2% of the weight of meat with kosher salt.
If you want to mix the salt into your sausage meat, make sure to put it into the pre-measured amount of water.
I encourage you to experiment with different types of non-iodized salt and percentages to find out what you like the most.
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