Can anyone dry my salty tears?!

[Big_Sparky]

How’do!

So, I’ve finally got round to making my first batch of sausages. Loads went wrong cases bursting and all sorts of stuffing fun - probably think I used to large a nozzle in the end for the cases as it all ended up rather like black pudding size rather than a brekkie sausage! Also - realised a canny bit of the stuff I had squirrelled away had gone out of date…. Hey ho…. It is what it is!

Anyway…. My actual question is this (I suspect I know the answer but I’ll ask anyway!!) so…… Roe from Ellon; Pheasant from Achnacloich Estate and Pig from Ballure of Shian - all acquired with my own fair hand - ok - bar the pig - the slaughterhouse on Mull sorted that - but I did carry it inside after the one way ferry ticket ….. Ginger & spring onion seasoning with a helping of the non yeasty stuff from the Weschenfelderhowdotheyrememberhowtospellitgeztapenhezien folks.

And…… and this is the disaster right here….. salt….. far too much salt - made the mistake of using a recipe I found on an American website just for the quantities - 2kg of meat - made the seasoning up as I went along & 40g of salt. Cooked - smell awesome - tastes almost awesome but as salty as a salty thing on National Salt Day down the beach whilst licking dried sea water off your skin……

So - I haven’t cooked it all. It’s verging on inedible though. Can anything be done? Rip them up? Chuck them back through the grinder with something else? Or throw them up the street and learn a good lesson for next time!?

In fairness - the same meats went into a shepherds pie and (as usual) came out marvellous - but I know what I’m doing there!!

Anyhoo….. I’ll stop rambling…… any thoughts or salty anecdotes gladly received…..

Standing by…… (with a jug of water )

 

[sauer]

Salt pepper meat ratio

Salt = 2grms per 100grms meat/20grms per kilo




Pepper = 1grm per 100grms meat /10grams per kilo

That should have been ok your 2000grms meat to 40grm salt


What “ kind” of salt was it ?

Paul

 

[deerstalker.308]

Take them out of the casings and mix more meat in…… dilute the salt that way

 

[JohnSmith]

Take them out of the casings and mix more meat in…… dilute the salt that way

Exactly this.

Don’t waste that precious meat.

 

[Big_Sparky]

Take them out of the casings and mix more meat in…… dilute the salt that way

Just grabbed some out of the freezer! This shall be the plan tonight!! Cheers

 

[Big_Sparky]

Salt pepper meat ratio

Salt = 2grms per 100grms meat/20grms per kilo




Pepper = 1grm per 100grms meat /10grams per kilo

That should have been ok your 2000grms meat to 40grm salt


What “ kind” of salt was it ?

Paul

Table salt….. I had either that or various types of coarse salt that you’d put through a grinder. I normally am a nightmare for putting extra salt on everything as well.

What salt is best?

 

[Woodsmoke]

Table salt….. I had either that or various types of coarse salt that you’d put through a grinder. I normally am a nightmare for putting extra salt on everything as well.

What salt is best?

I use kosher salt for all of my sausagemaking and curing. It has a larger kernel size than table salt, and no anti-caking agents, iodine, or other crap in it. I find table salt is far too fine, and the iodine lends a metallic flavour which over-enhances the saltiness. The standard 2%/kg ratio is for kosher salt. Larger grain size = less actual volume of salt per any given weight. That'll be why your sausages are far too salty I reckon . My advice is throw the meat out and start again. Even if you manage to fluke getting the mixture right you'll never be able to replicate it. Start over with the right ingredients is the best bet. Trust me, I've been there!

Edit: an extra tip is to first dissolve the salt in the water you're adding to your sausage. Helps no end with even distribution
Edit

 

[Big_Sparky]

I use kosher salt for all of my sausagemaking and curing. It has a larger kernel size than table salt, and no anti-caking agents, iodine, or other crap in it. I find table salt is far too fine, and the iodine lends a metallic flavour which over-enhances the saltiness. The standard 2%/kg ratio is for kosher salt. Larger grain size = less actual volume of salt per any given weight. That'll be why your sausages are far too salty I reckon . My advice is throw the meat out and start again. Even if you manage to fluke getting the mixture right you'll never be able to replicate it. Start over with the right ingredients is the best bet. Trust me, I've been there!

Edit: an extra tip is to first dissolve the salt in the water you're adding to your sausage. Helps no end with even distribution
Edit

Thanks mate! I shall get my shopping list sorted!

 

[Woodsmoke]

Thanks mate! I shall get my shopping list sorted!

No worries! Any other questions just ask?

 

[Olaf]

How’do!

So, I’ve finally got round to making my first batch of sausages. Loads went wrong cases bursting and all sorts of stuffing fun - probably think I used to large a nozzle in the end for the cases as it all ended up rather like black pudding size rather than a brekkie sausage! Also - realised a canny bit of the stuff I had squirrelled away had gone out of date…. Hey ho…. It is what it is!

Anyway…. My actual question is this (I suspect I know the answer but I’ll ask anyway!!) so…… Roe from Ellon; Pheasant from Achnacloich Estate and Pig from Ballure of Shian - all acquired with my own fair hand - ok - bar the pig - the slaughterhouse on Mull sorted that - but I did carry it inside after the one way ferry ticket ….. Ginger & spring onion seasoning with a helping of the non yeasty stuff from the Weschenfelderhowdotheyrememberhowtospellitgeztapenhezien folks.

And…… and this is the disaster right here….. salt….. far too much salt - made the mistake of using a recipe I found on an American website just for the quantities - 2kg of meat - made the seasoning up as I went along & 40g of salt. Cooked - smell awesome - tastes almost awesome but as salty as a salty thing on National Salt Day down the beach whilst licking dried sea water off your skin……

So - I haven’t cooked it all. It’s verging on inedible though. Can anything be done? Rip them up? Chuck them back through the grinder with something else? Or throw them up the street and learn a good lesson for next time!?

In fairness - the same meats went into a shepherds pie and (as usual) came out marvellous - but I know what I’m doing there!!

Anyhoo….. I’ll stop rambling…… any thoughts or salty anecdotes gladly received…..

Standing by…… (with a jug of water )

Good on you for giving it a go, your next lot will be best, just keep records.
First thing I wonder is if you ate them straight after making them, ie before everything had evened out? Also, take a look on your scales and see how they are calibrated, if they are set up for heavier measurements then while you weighed out 40g it could well have been closer to 50g.
For salt and seasonings I use a set of ohaus digital catering scales that show tye weights in 0.1 g increments. If you have a set of reloading scales then this might be a way for you to weigh more accurate measurements in future, a bit of a faff because you will likely have to do several lots to get to what you’re after but at least you know it’s an accurate measurement.
Personally, on fresh sausages and hamburger etc I find 2 % salt too salty, I always go to about 1%
If tye sausages that you made still taste really salty, despite having had some time to chill out and relax now, you can try pulling a load apart and making meat balls out of them ( without adding anything too them. Just fry them without seasoning and then make a tomato sauce of tinned tomatoes, onions garlic herbs a pinch of sugar etc but no salt ! and then add them to that, cook them through and let it sit for an hr or two and tye salt will get drawn out of them by tye sugars and water in tye sauce, warm it through and finish the dish with a dash of double cream to take the acidity away a little and serve with pasta and a nice salad. Don’t throw them all away, just cook with them but hold off on adding salt to tye dishes your using them in.
Kindest regards, Olaf
Ps, did your seasoning that you used perhaps have salt in it already as well ?

 

[Olaf]

Oh, I nearly forgot, also, did you soak your sausage casings well in water first and then run down them out a bit?
Kindest regards, Olaf

 

[Red Dragon 2]

Usual problem with sausage casing stuffing, you have to help it out and don't let the machine overfill the casing itself. You soon learn the knack.