The sausage calculator. Weigh the meat, we’ll do the rest.
Enter your lean meat and the fat, salt, cure, spices, add-ins and liquid are all worked out for you.
Health and safety: Linkulator is a guide, not a guarantee of safety. Weigh curing salt accurately and keep it away from children. Cook sausages until the centre reaches at least 71 °C / 160 °F, chill them quickly and keep them cold. Follow your local food safety rules, and if you sell sausage, the rules that apply to food businesses where you are.
Percentages are of the meat block (lean + fat), the way butchers work it out. Cheese, jalapeños and liquid don’t count toward the base. Linkulator can’t confirm a recipe is safe or legally compliant, because product classification, residual nitrite and your actual process aren’t checked.