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How much salt in sausage
Smoked and cured sausage is usually 1.8–2.4% salt by weight of the meat (18–24 g per kg, about 8–11 g per pound). Fresh sausage is usually 1.2–1.8%. That total includes the salt in your curing salt and in any store-bought rub.
Salt by weight
| Total salt | Per 1 kg meat | Per 1 lb meat |
|---|---|---|
| 1.2% | 12 g | 5.4 g |
| 1.5% | 15 g | 6.8 g |
| 1.8% | 18 g | 8.2 g |
| 2% | 20 g | 9.1 g |
| 2.2% | 22 g | 10 g |
| 2.4% | 24 g | 10.9 g |
Count all the salt
Cure #1 is about 94% salt, European curing salt is about 99% salt, and most store-bought rubs are 30–50% salt. If you add your usual salt on top, the sausage ends up saltier than you meant. Linkulator takes the salt in your curing salt and rub off the plain salt automatically.
Why salt matters beyond taste
Salt pulls out the meat proteins that bind the sausage, which gives it its snap. Too little and the sausage is crumbly; too much and it's hard to eat.
FAQ
How much salt per kg of sausage?
18–24 g per kg (1.8–2.4%) for smoked and cured sausage, 12–18 g per kg for fresh sausage, counting the salt in curing salt and rubs.
Does curing salt count towards the salt in sausage?
Yes. Cure #1 is about 94% salt and European curing salt about 99%, so take it off your plain salt.
Related guides
How much curing salt (Cure #1) per pound or kgThe best fat ratio for sausageSausage cooking temperatureHow much sausage casing you needSausage binders: how much to use
Recipes
Updated: 2026-10-18