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?

3 comments

3 Comments

oliver7722mo ago

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

oliver7722mo 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.

the_spencer1mo ago

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