How’s YOUR sausage?
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.
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It opens like an app and works without signal.
About this sausage calculator
Linkulator works out a full sausage recipe from the weight of your lean meat. It tells you how much fat to add for a lean-to-fat ratio such as 70/30, how much curing salt to use, the total salt, spices in grams per kg, milk powder, water and add-ins, and roughly how many links you will get.
How much curing salt for sausage?
It depends on the strength. Cure #1 (Prague Powder #1, 6.25% sodium nitrite) is about 2.4 g per kg of meat for 150 ppm. European curing salt (0.5–0.6% sodium nitrite) is about ten times weaker and supplies most of the salt. Linkulator doses to your country’s limit: 156 ppm sodium nitrite in the USA, 80 mg/kg as nitrite ion (about 119 ppm sodium nitrite) in Ireland and the EU, and 150 ppm in the UK.
How much salt and fat?
Smoked sausage is usually 1.8–2.4% salt and fresh sausage 1.2–1.8%, counting the salt in curing salt and rubs. A 70/30 lean-to-fat ratio is a classic juicy smoked sausage. Cook to at least 71 °C / 160 °F at the centre.
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