opps ,way to much salt in my italian sausage.i tried the mix before i mixed it up and it wasnt salty,fried some up and it was getting worse and now that its stuffed and smoked its salty as the dead sea.is there a saving grace or should i just chop it up into stews and chilies?
In my experience, too much salt is extremely difficult to correct.
I inevitably wind up tossing food that has indeed become too salty.
Costly, yes. But I wind up chalking it up to 'experience' & hopefully learn from my boo-boos.
?Kevin
Well...I have made foods too salty as well and looked in some book we had to correct that and the answer was to add potaoes...apparantly they are a salt sponge...and damned if it didn't work...my mess up was gumbo...added chopped raw potatoes and viola...maybe slit open a sausage...cook it up with some pots and see if it reduces the saltiness...but hell...don't throw it away...
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. 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.
The batch you have now can be used in other dishes, such as stews, gumbo casseroles etc. I just wouldn't add any salt to the dish.