Step 4: Ingredients & spices
Step 4 is your recipe: total salt, curing salt, spices, binder, liquid and any extras like cheese or jalapeños. Pick a starter recipe from the list or build your own.
Total salt
The Total salt box is how salty the finished sausage will be, as a % of the meat. Smoked and cured sausage is usually 1.8–2.4%, fresh sausage 1.2–1.8%. The line underneath shows where the salt comes from: your curing salt, any salty rub, and plain salt to make up the rest. See Salt explained.
Spice blend
Spices are entered in grams per kg of meat, so they scale with your batch. The bar under each spice shows the usual range, so you can see if you've gone heavy. Spices with salt in them (seasoned salt, garlic salt, rubs) are counted towards your total salt automatically.
Using a store-bought rub
Tap + Use a store-bought rub to use your favourite rub instead of individual spices. Type its name, how much you're using (in g per kg) and how salty it is. Rubs are usually 30–50% salt. On a European label use the "salt per 100 g" figure. In Advanced you can work it out from a US label's sodium and serving size.
Other ingredients
Milk powder (a binder), ice-cold water, cheese, jalapeños and anything else you add are a % of the meat. Tap + Add ingredient to add your own.
Advanced extras
- From a recipe (tsp/tbsp): copying an online recipe? Enter what it says for how much meat, then its spoons, and Linkulator scales it to your batch.
- Parts: for recipes written in parts.
- Show spoon amounts: approximate teaspoons and tablespoons next to each spice. Always weigh the salt and cure.