Overheard a sausage maker at the farmers market say pink salt is optional

I was buying brats last Saturday and the guy behind me told his buddy he skips pink salt in fresh sausage. First batch I made without it turned brown and tasted flat after 3 days in the fridge. Is there a good reason to use it if im eating the sausage within a week?

2 comments

2 Comments

the_tara1mo ago

Yeah I used to skip it too but now I keep a bag in the fridge.

mason.mark1mo ago

@the_tara exactly - game changer once you commit to one spot.