FAQ
Quick answers to common questions.
What is Linkulator?
Linkulator is a free sausage calculator. You weigh your lean meat and it works out the fat to add, curing salt, salt, spices, binder and water for your batch, plus how many links you'll get.
How much curing salt do I need for sausage?
It depends on the curing salt. Cure #1 (Prague Powder #1, 6.25% sodium nitrite) is usually about 0.24–0.25% of the meat weight, around 2.4 g per kg. European curing salt (0.5–0.6% sodium nitrite) needs about ten times more and supplies most of your salt. Choose your curing salt in Linkulator and it works out the exact amount for your batch and country.
Can I use European curing salt instead of Cure #1?
Yes, but not one-for-one. European curing salt is about 10 times weaker and is mostly salt. Choose it in Linkulator's Cure step and the amount and salt are adjusted for you.
What lean-to-fat ratio is best for sausage?
70/30 (30% fat) is a classic juicy smoked sausage. 75/25 or 80/20 is leaner. Linkulator works out how much fat to add to reach any ratio.
How much salt goes in sausage?
Usually 1.8–2.4% of the meat weight for smoked and cured sausage, and 1.2–1.8% for fresh sausage. Remember that curing salt and rubs contain salt too.
What temperature should sausage be cooked to?
Cook until the centre reaches at least 71 °C / 160 °F, measured with a probe thermometer in the thickest sausage.
Does Linkulator work in pounds and ounces?
Yes. Visitors in the USA get lb/oz automatically, and anyone can switch between metric and imperial at the top.
Is Linkulator free?
Yes, Linkulator is free to use.
Does Linkulator store my recipes?
Your weights and settings are kept in your own browser on your device. They aren't sent to us.