When people think of sausages, they may think of salty and fatty food perfect for a quick meal. However, there are many different types of sausages, and each has its unique flavor.
But a salty sausage is not delicious, but the right kind and amount of salt can make the sausage the best part of the meal. As we have mentioned, “right type of salt,” you may ask what kind of salt goes in sausage?
Well, 15 different types of salt are there you can use for sausage. However, commonly used salt is sea salt, kosher salt, pink Himalayan salt, iodized table salt, Red Hawaiian salt, Celtic salt, smoked salt, Black Hawaiian salt, pickling salt, and more. But, among them, the best is kosher salt.
Remember, the type of salt used can affect the sausage’s flavor, color, texture, and juiciness. Therefore, read the article to get a salty-transparent idea of what kind of salt goes in sausage.
Amount of sodium in different types of sausages:
What Kind Of Salt Goes In Sausages?
Salt is crucial for sausage. However, do you know which is the best type of salt for sausage?
Today, many people are unaware of the different types of salt used in sausages. When making your sausage, it is important to use a type of salt that will give it the desired flavor and texture.
You can use many different salts for this purpose, but each has its unique properties you should consider before purchasing.
Let’s jump into the salty ocean.
1. Table Salt
There are many myths and misconceptions about using table salt in sausages that have circulated for years. Many people suggest that table salt is not the best way to make sausage.
Table salt, also known as iodized salt, has potassium iodide and dextrose, stabilizing calcium silicate and iodide. Hence, it works as an anti-caking agent. As a result, your sausage may taste bitter and gives you a metallic flavor.
However, table salt is not poisonous and is not harmful to the sausage. You can use table salt without hesitation when you don’t have any better alternative.
2. Kosher Salt
Like table salt, kosher salt contains the chemical compound sodium chloride, but it doesn’t have any additives.
Kosher salt is popular for its unique flavor and ability to keep food from spoiling. Besides, you can also use it as a flavor enhancer and a preservative.
Therefore, kosher salt is the first choice for sausage makers as it tastes better than table salt, blends well, dissolves easily, and has zero additives. Also, it is not expensive.
Most sausage makers suggest using 1.5-2% kosher salt for the total weight of sausage meat.
3. Pink Salt
You may also use pink salt in sausage. It is also known as pink curing salt #2, containing 4% sodium nitrate, 6.25% sodium nitrite, and 89.75% table salt.
You may ask, what does pink salt do in sausage?
Pink salt in sausage stop bacteria growth and reproduction. In addition to that, nitrites work as a shield against the growth of anaerobic bacteria. Mainly, it is used to add flavor and preservation.
Although pink salts remove the toxins from sausage meat, overuse will make it toxic to the human body.
So, do you need pink salt for sausage? – it depends on you. However, it’s prudent to give an exact amount. We have discussed this later in this article.
4. Sea Salt
You can use fine sea salt in sausage making as it does not cling to the meat as other salts can. It makes it easy to mix evenly with the sausage and causes less sticking during the cooking process.
The good thing about sea salt is that it doesn’t have a strong aftertaste, helps to keep the meat juicy, and prevents bacteria growth.
You can use sea salt in several ways, including sprinkling it on your sausages before cooking them. You can also add it to the brine or during any cooking process.
What Kind Of Salt Do You Use For Summer Sausage?
Summer sausage is usually fermented and then smoked for hours at a specific temperature, allowing unwanted bacteria to grow. Therefore, it is necessary to use some salt during the curing process.
So, to prevent bacteria’s growth, pink salt is widely used in summer sausage. It prevents bacteria that are responsible for food poisoning. Eventually, it improves the flavor and tenderizes the meat.
Also, pink salt works as an additive to give summer sausages their pink color. You can use The Spice Lab Himalayan Salt, which is full of nutrient and mineral dense.
Calculating The Perfect Salt Amount
Many people think that more is always better for salt in sausage. However, the amount of salt will largely depend on the sausage you’re making. For example, if you’re making a bratwurst, you’ll want to add less salt than making a regular sausage.
The salt usage also depends on the type of salt you are using. It is because the weight of the salt depends on the volume of that salt.
For example, if you compare an equal volume of kosher salt and table salt, kosher salt weighs less. A tablespoon of table salt weighs 22 grams, while a tablespoon of kosher salt is 12 grams. So, it is visible that there is a big difference in weight.
So, how much salt do you put in a sausage?
This question stumped many cooks for years. Depending on the recipe, some call for just a pinch, while others use as much as 1/2 teaspoon. However, this is not the actual amount, and it is not the way to calculate the perfect salt amount for your sausage.
According to the expert chefs, regardless of the type of salt, you should use 1.5-2% of the weight of sausage meat. The upper limit of acceptability is 3.5-5%, and more than that will make the sausage too salty.
Now, let’s see an example of calculating the perfect salt amount in a sausage.
- First of all, you will need to take the weight of the meat. You can weigh in pounds or kilograms and convert it to grams (1-pound equals 453.6 grams).
- After that, calculate the weight percentage in grams and decide the amount of salt. For instance, you have 10 pounds of sausage meat, which equals 4,536 grams (10 x 453.6 = 4536). So, if you want to use 1.5% salt in your sausage, you will require 1.5% of 4536 grams, which is 68.04 grams (0.015 x 4536 = 68.04) of salt.
So, you will need 64.04 grams of salt to make 10 pounds of sausage. Similarly, you will require 34 grams of salt for 5 pounds of sausage meat.
Weighing the meat is the key to calculating the salt amount. So, make sure you use a good grams scale to weigh perfectly. For this purpose, you can use Etekcity Luminary 22lb food kitchen digital scale.
The Best Time To Add Salt
There are many opinions on when it is the best time to add salt to sausage. Some people believe that it should be added before cooking, while others believe that you should add it during the cooking process. The best time to add salt to sausage will vary depending on the recipe and personal preference.
Whether you add it before or after cooking, the most important factor is to ensure that the salt is evenly distributed throughout the sausage and does not overpower the other flavors.
But, in general, it is better to add salt before cooking while making the meat. And calculating the right amount of salt will help you from making over or less salted sausage.
Fixing The Over Salted Sausage
Too often, sausage is over-salted, ruining the flavor. Here are some tips on how to fix over-salted sausage.
1. Before Cooking
Adding some acidity to the recipe will reduce the salt level. For that, you can squeeze some lemon juice, drizzle in a mild vinegar, or you can sprinkle some citric acid. You may also add some meat to balance the salt level before cooking.
Soaking the meat in water will also reduce the saltness.
2. After Cooking
Salting meat before cooking is a common technique to add flavor and prevent spoilage. However, if the salt level is too high, it can spoil the meat. Here are a few ways to fix over-salted sausage after cooking.
- Rinsing under running water will fix the salt issue. After rinsing, pat the sausage with a paper towel to soak the water.
- Add fresh herbs and spices to the sausage to create a more flavorful and less salty sausage. You can try Backwoods Sweet Italian Fresh Sausage Seasoning for a quick fix.
- Put the sausage in a pan with some water. After that, simmer them for a few minutes and continue cooking with a little olive oil.
Can You Make Sausages Without Salt?
Do I need to add salt to sausage? Or can I make them without salt?
Many people believe that you can’t make sausages without salt, but this is not true. There are many different ways to make sausages without salt, and some of them even taste better than those made with salt.
- Can I add more salt after cooking?
Depending on your taste level, whether you are cooking sausage or any dish, you can add more salt after cooking. However, do not overdo it, as the added salt may cause bitterness in the food. Besides, too much salt can increase your risk for high blood pressure, heart disease, and other health problems. So, make sure you follow the recommended amount of salt for your recipe.
- Can I salvage sausages if they are over salted?
If you have over-salted sausage, there are ways to salvage them. It is possible to salvage them by cooking them slowly and grinding them into a paste with some water. It will help to reduce the saltiness and make the sausages more palatable.
Another method is cooking with peppers and tomatoes. While cooking, you can brown the sausage thoroughly and cook with a rich sauce for pasta while peppers and tomatoes are also added.
No one likes a bland sausage. The most important thing to remember when making sausage is that it should be made with the right kind of salt. But, what kind of salt goes in sausages?
Well, you already know that when you’re making sausage at home, you need to know that there are different kinds of salt you can use. The two main types of salt are regular table salt and kosher salt.
Additionally, different sausages will require different types and amounts of salt to taste properly. So, it’s important to select the right type and amount of salt for your specific sausage recipe. For the best results, stick with a quality brand of salts like Morton or Celtic Sea salt.