Finally got my sausage recipe dialed in after a year of tweaks

Turns out I was using way too much salt, about 2% more than needed, which made the whole batch taste off. What's your go-to ratio for a basic pork sausage?

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3 Comments

oliver7726mo ago

Been there, salt can really throw off the whole batch.

6

oliver7726mo ago

Start with 1.5% salt by weight of the meat and fat. That's my sweet spot for a basic breakfast sausage. Then just adjust from there for your next batch.

2

the_spencer5mo ago

@oliver772 Right? 1.5% is my go-to too, anything over 2% and you're just making salty meat.

9