Some examples of fresh sausages are bratwurst, Italian sausage, Mexican chorizo, and breakfast links. They are all made by grinding meats with spices and salt and then putting them in casings or using them in bulk. These types of sausages are typically made with a campagne (country style) or straight forcemeat.
Frankfurters, hot dogs, bologna, and mortadella are examples of emulsion sausages. They are typically prepared with a 5/4/3 forcemeat that contains salt, seasonings, and nitrites such as Prague Powder #1. They are often whipped and emulsified with non-fat dry milk powder. These sausages are usually stuffed, cooked, and sometimes smoked prior to final cooking. Some fish or seafood sausages are also made with mousseline forcemeats, which usually need to have a panada added to them.
Dry and semi-dry sausages use a fermentation process to produce a characteristically tangy taste and chewy texture. These sausages use salt, nitrates such as Prague Powder #2, spices, sugar or dextrose, and sometimes lactic acid bacteria (LAB) starters. Semi-dry sausages are fully cooked and often smoked, while dry sausages need more time to age but don’t need to be cooked.
High standards of food safety must be maintained at all times. To avoid cross-contamination and food-borne illnesses, it’s best to have a separate area of the kitchen set aside for making sausages. This is especially true when making dry sausages that don’t need to be cooked. It is suggested that pH strips be used when making dry cred sausages to make sure they are safely made.
Food temperatures go hand in hand with sanitation. The process goes more smoothly when the grinders and mixing bowls are chilled, the meats are partially frozen before they are ground, ice is added to the forcemeats, and the ingredients are mixed over ice. Temperature is crucial in creating the correct consistently of the forcemeat. It is important to remember that emulsions are always temperature-sensitive, and the colder they are, the better they mix.
Meat – Pork is the most popular type of meat used for sausage production. Other meats that are used include beef, lamb, veal, chicken, venison, duck and even fish and seafood. Best cuts of meat are usually from the shoulder, pork butts, beef chuck, and the neck area. When you grind meats, make sure the meats don’t have any sinew or gristle on them. This can make the sausage tough and cause the grinder to get stuck.
Fat – Pork fat back is considered the best for sausage production. Jowl fat is equal if not superior to fat back and pork belly can also be used. The pork shoulder butt has an almost perfect lean to fat ratio for many sausage recipes. Other fats used include lamb or beet fat.
Salt is an important part of making sausages, especially dry-cured and smoked sausages. It adds flavor and stops bacteria from growing. Salt is important because it extracts myofibril proteins in meat needed to bind and emulsify fat. Kosher salt is recommended and should always be measured by weight. Generally, the concentration of salt is 2. 5-3. 5% of the weight of the ground meat before any ingredients are added.
Curing Salts: Pink salt, also known as tinted curing mix (TCM), is used to make different kinds of sausages. It is also known as Prague Powder and Insta Cure. Curing salts aid in the prevention of food borne bacteria like botulism. They also add color to the product.
LAB stands for lactic acid bacteria. Dry sausages, cheeses, yogurt, beer, and sourdough bread are all made through bacterial fermentation. The lactic bacteria used to make salami can handle salt and turn the glucose (dextrose) in the meat into lactic acid. This lowers the pH, makes the meat more acidic, and kills off any harmful bacteria.
Starter Cultures—With starter cultures, you don’t have to guess if there are enough LAB in the meat, so the results are more consistent. There are many places you can buy starter cultures, and some of them have patented formulas like BactofermTM F-LC that can make things more acidic and stop the growth of food-borne illnesses like Listeria.
Sugar—Sugar in the form of glucose (also called dextrose) is an important part of the process of making fermented dry-cured sausages. Glucose is a sugar that contains carbon hydrogen and oxygen atoms. LAB change glucose into lactic acid, which lowers the pH of the meat mixture and stops the growth of bacteria that aren’t good for you. Some sugars in meat muscles are hard to change in the beginning stages of the curing process, so other sugars are often added.
Spices & Herbs – Dried spices and herbs are common in sausage making. Be sure that they are fresh and have a pleasant aroma. Grinding whole herbs and spices will provide a better flavor. You can use fresh herbs instead of dry ones, but you’ll need to add at least three times as many. Taste-testing the sausage mixture is recommended for taste as well as texture.
Ice/Cold Water – Used to add moisture and to keep the mixture cold. Second-hand binders
Attached to the forcemeat, garnishes can be fresh herbs, whole spices like peppercorns or fennel seed, diced vegetables, smoked meats, nuts, fruits, truffles, and cheese. They can add flavors and textures that go well with or against the forcemeat. Vegetables should be blanched or fully cooked when added to forcemeat. Nuts can be toasted for enhanced texture and flavor. Test the mixture for taste and texture.
The standard for sausage preparation is a 2:1 lean to fat ratio (65-70% lean meat to 30-35% fat). Here are some examples of ratios that are either very high (a:1% lean to fat ratio = 50% lean meat to 20% fat) or very low (a:1% lean to fat ratio = 80% lean meat to 20% fat).
Natural: These casings are made from the intestines of pork, lamb, or beef. They have a unique “snap” and a tender bite that makes sausages so much fun to eat. The diameter of the casing varies by animal type, with lamb having the smallest diameter and beef having the largest in diameter. There are even more differences in casing sizes based on whether they come from the animal’s small or large intestine or its bung or bladder.
There are small intestines, middle intestines (middles), hog bungs (ends), and sewed bungs. Two casings are sewn together to make a sewed bung, which has a larger diameter. Beef are divided into rounds, middles and bungs.
The caul fat is a thin, netted membrane that surrounds the internal organs of animals like pigs, cows, and sheep. It is used like a sausage casing to wrap ground meats, roasts, pates, and terrines.
Collagen – Made from beef or pig hides, bones and tendons and also derived from poultry and fish. This is a good choice for making sausages because it lets smoke and water through and has a uniform shape. It’s also cheap. Collagen casings are edible although some thicker casings used for salamis are meant to be removed before consuming.
Cellulose: These non-edible casings are made from polysaccharide, which is found in wood, straw, and cotton. They are used to make skinless or smoked sausages with machines.
When making dried or smoked meats, fibrous materials are used because they let smoke and moisture escape. This type of casing is used for sausages that are peeled before serving.
Plastic Casings: Plastic casings are used to make ham, bologna, and salami for sale. They keep oxygen and moisture out, which extends the sausages’ shelf life.
There are different textures of forcemeats used to make sausages, from a rough, rustic style to a fine emulsion. Depending on the type of forcemeat, progressive grinding should be used if a fine grind is desired. Further processing can be done in a bowl chopper or food processor. Clean meat should come out of the machine, and the meat and fat should look separate and not mushy. The meat should be free of sinew and cut to the right size for the grinder. Then the worm will easily pull the meat and fat through without having to put much pressure on it.
After grinding, the next step is called the primary bind. This is usually done in a food processor or a mixer with a paddle for 30 seconds to two minutes. As you go through this step, the meats, fats, spices, and other ingredients are mixed together so that the forcemeat stays together. Make sure to use a thermometer and process the mixture over a bowl of ice or add ice to the forcemeat. If needed, chill the forcemeat after grinding and before the mixing stage to maintain safe food temperatures. Chill the mixture after mixing to maintain a temperature of to 32°-35°F/0°-2°C.
Make a small patty and sauté it for taste and texture. Alternately, poach a small quenelle. Adjust seasoning as needed.
During the first 12 to 24 hours, the incubation phase takes place. This phase helps the good bacteria grow by making lactic acids that stop the bad bacteria from spreading.
The drying phase is done under using a temperature, humidity, and light controlled environment. The temperature during this phase is generally 55-65°F with a relative humidity of 70-80%. Sunlight damages the product and can result in excessive or uneven drying. Some airflow is good too. Using an old reach-in cooler fitted with a pan of salted water for humidity provides a good environment. Sausages can lose 30% of their weight or more in the drying process. Moisture levels should be monitored with pH strips.
Dry sausages will acquire a white powdery mold. This is acceptable and edible. Green or fuzzy molds are indications of spoilage.
For homemade sausage makers, getting the seasoning just right is an art and science. While recipes call for a range of herbs, spices, and other flavorings, one of the most critical ingredients is salt. But what exactly is the ideal salt-to-meat ratio for sausage? Let’s break it down.
Why Salt Matters in Sausage
Salt plays several important roles in sausage:
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Enhances flavor – Salt enhances the flavor of the meat and other seasonings. It makes the herbs, spices and meat flavors pop.
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Preservation – Salt inhibits microbial growth by dehydrating bacteria cells. This helps extend the shelf life of sausages.
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Texture – Salt allows meat proteins to retain moisture and gives sausage a firm, pleasant texture.
Too little salt and sausage can taste bland or have an unappealing texture. Too much salt creates an unpleasantly salty finish. Getting the ratio right is key for great homemade sausage.
Typical Salt Recommendations
Most sausage makers recommend using 1.5-2.5% salt by weight relative to the weight of the meat and fat.
So for example, for 1 pound (450g) of sausage meat, you’d use:
- 1.5% = 6.8g salt
- 2% = 9g salt
- 2.5% = 11g salt
As a general rule of thumb, 1-2% salt is common for fresh sausage, while 2-25% is more typical for cured sausage
Key Considerations
However, the ideal sausage salt percentage depends on a few factors:
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Type of meat – Pork and poultry typically need more salt than beef or game.
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Grind coarseness – Finer grinds need slightly more salt than coarse.
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Casing type – Sausages stuffed in collagen or sheep casings require less salt than those in hog casings.
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Personal taste – If you prefer less salty food, start with 1.5% and adjust accordingly.
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Curing – Cured sausage uses 2-2.5% to inhibit microbial growth.
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Other seasonings – Spices, herbs and garlic also add flavor, allowing less salt.
Calculating the Salt Weight
Figuring out the right salt amount takes a simple calculation:
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Weigh meat and fat – For example, 5 lbs ground pork and fat = 2270g
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Choose target salt % – For fresh sausage, use 1.5-2%
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Multiply weight by % – 2270g x 0.015 (1.5%) = 34g salt
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Measure salt – Use a kitchen scale for accuracy
This gives you an approximate starting point. Taste and adjust the seasoning as needed.
Salt Substitutes and Supplements
Besides typical table salt, some other salt options for sausage include:
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Kosher salt – Most popular for sausage due to its flavor and texture. Use same weight as table salt.
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Curing salt – Contains nitrites/nitrates for cured meats like salami. Limit to max recommended level.
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Sea salt – Imparts a mild briny flavor at the same weights as table salt.
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Seasoned salt – Salt blends with other flavors (onion, garlic, etc.). Reduce amount to avoid overwhelming seasoning.
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Sugar – A pinch of sugar balances flavor. Use sparingly.
Best Practices for Sausage Salt
Follow these tips for salt success:
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Always weigh salt for accuracy rather than measuring volumes which can vary.
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Mix seasonings well throughout meat mixture for even distribution.
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Chill seasoned meat overnight to allow flavors to permeate before stuffing sausages.
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Fry test patties to evaluate seasoning, then adjust bulk mixture accordingly.
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Use fresh, high-quality salts without additives or anti-caking agents.
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Store sausages properly refrigerated or frozen to extend shelf life.
Achieving Sausage Greatness
Mastering the ideal salt-to-meat ratio takes trial and error. But with some calculations, experiments and taste tests, you’ll be on your way to incredible homemade sausage. So break out the kitchen scale and start perfecting your seasoning – tasty sausage success awaits!
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Procedure for Fresh Sausages
- Get rid of any extra sinew and gristle from the meat. This will help the texture and keep the grinder from getting stuck during the grinding phase.
- Weigh the meat and fat.
- Measure the seasonings and other ingredients.
- Ideal temperature for grinding meats is between 28˚F.-2˚C and 30˚F/-1˚C
- Partially freeze meat to make it easier to grind and to keep temperatures safe.
There are different textures of forcemeats used to make sausages, from a rough, rustic style to a fine emulsion. Depending on the type of forcemeat, progressive grinding should be used if a fine grind is desired. Further processing can be done in a bowl chopper or food processor. Clean meat should come out of the machine, and the meat and fat should look separate and not mushy. The meat should be free of sinew and cut to the right size for the grinder. Then the worm will easily pull the meat and fat through without having to put much pressure on it.
After grinding, the next step is called the primary bind. This is usually done in a food processor or a mixer with a paddle for 30 seconds to two minutes. As you go through this step, the meats, fats, spices, and other ingredients are mixed together so that the forcemeat stays together. Make sure to use a thermometer and process the mixture over a bowl of ice or add ice to the forcemeat. If needed, chill the forcemeat after grinding and before the mixing stage to maintain safe food temperatures. Chill the mixture after mixing to maintain a temperature of to 32°-35°F/0°-2°C.
Make a small patty and sauté it for taste and texture. Alternately, poach a small quenelle. Adjust seasoning as needed.
Stuff the sausages in desired casings making sure not to over stuff to avoid bursting.
Procedure for Emulsion Sausages
- Trim the meats of excess gristle and sinew
- Weigh the meat and fat but keep each separate
- Measure the seasonings and other ingredients
- Cure the meat
- Grind the meat and fat together in a grinder to get a fine texture.
- Add ice to the meat and chop it up in a bowl chopper or food processor until it reaches 30˚F/-1˚C.
- Add the fat to the meat and keep cooking until the meat reaches 40˚F (4˚C).
- Turn the heat up to 58˚F/10˚C and add the nonfat dry milk. This will let the fat fully mix with the meat.
- Stuff the sausages as desired. Remove any air bubbles with a needle. To make a pellicle, hang the sausages in a cooler for 12 to 24 hours.
- Smoking & Cooking
- Before being fully cooked with a moist heat method, emulsion sausages can be cold smoked at 40–70˚F/4–21˚C.
Stop Wasting Curing Salts on Sausages!!
FAQ
What percentage of salt is in sausage?
What is the perfect ratio for sausage?
What is the ideal salt to meat ratio?
What percentage of salt is in sausage curing?
How much salt in 5 pounds of sausage meat?
This is easiest to calculate by taking the weight of meat you have in pounds, convert it to grams (1 pound equals 453.6 grams), then take the percentage of the weight in grams to get how much salt you need in grams. So say you have 5 pounds of sausage meat. 5 pounds of sausage meat equals 2,268 grams (5 x 453.6 = 2268).
How much salt do you put in sausage?
For salt in fresh sausage, I go about 1.5% of the meat weight. It doesn’t matter what sausage I’m making. Don’t use iodized salt, other than that to me salt is salt and the grain size doesn’t matter. I usually dissolve it in some water with the spices and mix it into the meat. I appreciate your answer in weight.
How much kosher salt to make 5 pounds of sausage?
If you want to use 1.5% kosher salt, you would take 1.5% of 2268 grams, which is 34 grams (0.015 x 2268 = 34). So, you would need 34 grams of kosher salt to make 5 pounds of sausage. To accurately weigh out the amount of salt you need in grams, get yourself a good kitchen scale or grams scale.
Which salt is best for sausage making?
Coarse salts or large chunks are unsuited for sausage making since the goal is to universally spread the salt throughout the meat. Coarse rock salt will be too concentrated in the ground meat. Sea Salt – Coarse It would also fall into this category of being too concentrated. Table Salt Fine sea salt is suitable for raw sausage making.