Salt & Spices
Method
Almost every sausage recipe calls for a certain amount of
salt to be used in the mix. Salt preserves product, enhances flavour and helps
to establish texture, taste and binding ability. With so many varieties available,
determining what type and how much to use is a valuable skill for any
Charcuterie enthusiast.
Unrefined sea salt is the most natural/pure form of salt available and unlike table salts doesn’t contain additives such as iodine, fluorine and sodium. It produces an intense flavour and is the best salt to use for sausage making. As it can be quite chunky in its rawest form, grinding it down to a finer grain size will make it more practical to use as an everyday seasoning. Curing salts, often referred to as Prague Powders, are specifically used to preserve meats and help prevent the growth of harmful bacteria. It’s extremely important to carefully follow instructions when using these Powders as incorrect use can be fatal.
Natural sausage casings are preserved in salt so it’s imperative to thoroughly rinse the excess salt off before filling out the sausage to ensure the salt levels are consistent with the recipe. For inexperienced sausage makers, we’d strongly recommend to carefully weigh out the exact salt requirements specified.
The distinctive flavour of a sausage is determined by any combination of fresh spices contained within the mix. Although a lot of sausage recipes have a common European spice base it’s important to experiment with spices outside the norm and create a flavour that’s unique and appealing to your own taste buds. Just like in everyday cooking, certain spices marry well with different meats so it’s a good idea to apply this knowledge to sausage making. Remember, experimentation with spices is the key to uncovering the next best sausage recipe!