You want your sausage applied in raw chunks before the pie goes into the oven. lol Needless to say, a "sausage pizza" made by adding slices of cooked sausage to a regular cheese slice the way too many corner slice joints do it will never achieve this glorious harmony. So i made four lbs of breakfast sausage yesterday. I did my last batch of jerky using cabela's seasoning packet, but used cure #1 with the proper amount per pound.. they came out SOOOoooo much better to my salt liking. Once the salt is absorbed, remove the potato slices and enjoy your dish brought back from the brink of salty mayhem. It didn't say that it was already "breakfast" sausage so I thought I was fine to add all seasonings as needed including salt. The potatoes will “suck” the salt out of the water. I grabbed two 2 lb tubes of jimmy dean pork sausage. Wash and peel a raw potato and cut it into 5mm slices. This will not help you now, but the only way I have found to correct sausage with too much salt, is after making a taste test, to add more ground meat and mix it in before stuffing. A couple of weeks ago I started getting complaints that several of the sausages are too salty. Just an idea. A perfect sausage slice is the quintessence of synergy. Place the slices in the bottom of your dish and leave until the flesh becomes transparent. Volumes are high for a boutique shop, with both wholesale and retail account. « Reply #4 on: March 23, 2014, 12:39:15 PM » I have had something similar happen, and I used them finely diced to add flavor to cooked bean dishes, soups, chili, as a mix-in to flavor a lot of different dishes sort of as a flavoring/seasoning. I also find HI mountain and most store bought mixes too salty (cabelas brand mainly) but the "seasoning" it self I like. When you add more meat, you also may have to adjust the seasoning (except salt), and if smoking you will need to add more cure #1. If it is a simple seasoning mix, then adding a little Cure #1 will not change the SALT flavor profile much, as noted by our esteemed experts above. SUGAR In fact, oftentimes, people think food needs salt when all it really needs is a little acid (knowing that is a good way to avoid oversalting your … Re: Polish sausage too salty - can they be saved? 2. We make fresh sausage with a dozen or so different recipes. Mike But a little Cure #1 will not add that much SALT to your recipe. This tip works well for too-salty soups or casseroles. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Sausage too salty. Well, I was wrong. Boil ( or even just really heated water) ANYTHING too salty with potatoes. OK, I have been trying to make sausage with my DH deer so I mixed the ground deer meat and mix it with fat from the pork to make it a little more tasty, the problem is the pork fat that I bought is the salted kind and I mixed it with the gound deer, unfortunately it made it too salty, I was wonering if there is any way to fix this problem, will adding more ground deer solve … Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. To fix salty stuffy you can also – Lessen Salt in Stuffing by Adding One or More of the Following; 1/8 to 1/4 cup sauteed diced celery; 1 to 2 tablespoons of additional diced sauteed onion (prepare with celery, if desired) 1/8 to 1/4 cup diced prepared turkey; Cooked and chopped turkey parts (liver, heart, giblet, etc) CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. Do note that adding cure will change the flavor profile and color other than SALT just because the cure is in there. We use a standard ratio of 18g per 1kg of meat/fat mix, and have not changed the salt supplier or type.