Are you a fan of sausage but find that it’s just too salty for your taste?
Whether you’re trying to follow a low-sodium diet or simply want to enjoy your favorite breakfast meat without feeling like you’re consuming a salt lick, there are ways to remove some of the salt from sausage.
In this article, we’ll explore different methods for reducing the saltiness of your sausage, including soaking it in water, cooking it with unsalted broth, and even making your own sausage from scratch.
So, if you’re ready to enjoy a less salty and more flavorful sausage, read on!
How To Remove Salt From Sausage?
Method 1: Soaking in Water
One of the easiest ways to remove salt from sausage is to soak it in water for a few hours. This will help draw out some of the salt and make the sausage less salty.
To do this, simply place the sausage in a bowl or container and cover it with water. Let it soak for at least 2-3 hours, or overnight if possible. After soaking, remove the sausage from the water and pat it dry with a paper towel before cooking.
Method 2: Cooking with Unsalted Broth
Another way to reduce the saltiness of sausage is to cook it with unsalted broth or water. This will help dilute the salt and make the sausage less salty.
To do this, simply place the sausage in a pot or skillet and add enough unsalted broth or water to cover it halfway. Bring the liquid to a boil, then reduce the heat and let the sausage simmer until cooked through. The broth or water will help to draw out some of the salt and make the sausage less salty.
Method 3: Making Your Own Sausage
If you’re up for a challenge, making your own sausage from scratch is a great way to control the amount of salt in your breakfast meat. This way, you can adjust the seasoning to your liking and make a healthier version of your favorite breakfast meat.
To make your own sausage, you’ll need ground pork, spices, and sausage casings (if desired). Mix together the ground pork and spices in a bowl, then stuff the mixture into sausage casings (or shape into patties if not using casings). Cook as desired, and enjoy your homemade, low-sodium sausage!
Why Is Sausage So Salty?
Sausage, along with most other processed meats, is high in sodium due to the salt, preservatives, and flavor enhancers added during manufacturing. A typical 3-ounce sausage has at least 500 milligrams of sodium, and oftentimes more than 1,500 milligrams. It’s easy to see how sausage can quickly rack up your daily sodium intake.
Even sausage marketed as a healthier alternative, such as turkey sausage, tends to be high in sodium. Food manufacturers may add extra sodium to make up for the loss in flavor when fat content is reduced. Checking labels (or making your own) is the only way to know what you’re really getting.
Trying to follow a low-sodium and kidney-healthy diet can be difficult when foods you love are high in salt. Sausage is one of those high-sodium foods that just doesn’t have many good alternatives. You can buy regular ground pork and mix it half and half with ground sausage to dilute the salt a bit. But even then, a small patty can have 400 to 800 milligrams of sodium.
If you have to have a salty meat at breakfast, bacon is actually lower in salt than sausage, but that’s just because it weighs so much less. Ounce for ounce, both are equally salty. Most low-salt bacons still have about 200mg per two slices or about a tenth of your 2,000mg daily limit.
A great solution to lower your sodium and still enjoy sausage is to make your own. Don’t worry; you don’t have to buy sausage casings to make this great treat, which you can use at the holidays in your family’s favorite sausage stuffing or serve as patties on Christmas or New Years.
Soaking Sausage In Water
Soaking sausage in water is a simple and effective way to remove some of the saltiness from the meat. To start, you’ll need to fill a bowl or container with enough water to completely cover the sausage. It’s important to use cool water, as hot water can actually cause the sausage to absorb more salt.
Place the sausage in the water and let it soak for at least 2-3 hours, or overnight if possible. During this time, the salt will begin to dissolve and seep out of the meat and into the water. Be sure to change the water frequently to ensure that the sausage is being soaked in fresh water.
After soaking, remove the sausage from the water and pat it dry with a paper towel before cooking. This will help to prevent any excess moisture from affecting the texture of the meat.
It’s important to note that soaking sausage in water will also diminish some of its flavor. This is because cured or salted meat products are intended to be on the saltier side, as part of the curing and preserving process. If you prefer a less salty taste, however, soaking in water is a great option.
Cooking Sausage With Unsalted Broth
Cooking sausage with unsalted broth is a great way to remove salt from your breakfast meat. The broth will help to dilute the salt and make the sausage less salty. Here’s how to do it:
First, place the sausage in a pot or skillet and add enough unsalted broth to cover it halfway. You can also use water instead of broth if you prefer. Bring the liquid to a boil, then reduce the heat and let the sausage simmer until cooked through.
The unsalted broth will help to draw out some of the salt from the sausage, making it less salty. This method is especially useful if you want to use pre-made sausage that is already salted.
Once the sausage is cooked, you can use it in any recipe that calls for sausage. It will have a milder flavor than if it had been cooked in salted broth.
Making Your Own Sausage From Scratch
Making your own sausage from scratch can be a fun and rewarding experience. Not only does it allow you to control the amount of salt in your breakfast meat, but it also lets you experiment with different flavors and seasonings.
To start, you’ll need some ground pork and your desired spices. The master ratio of kosher salt in a sausage recipe is 10 grams (1/3 ounce) of kosher salt per 1 pound of meat, but you can adjust this to your liking. Mix the ground pork and spices together in a bowl until well combined.
If you want to use sausage casings, soak them in warm water for at least 30 minutes before stuffing them. Stuff the mixture into the casings using a sausage stuffer or by hand, making sure to pack it tightly and eliminate any air pockets.
If you prefer patties, shape the mixture into round, flat patties using your hands or a burger press. Make sure they are evenly sized and not too thick.
Cook your homemade sausage as desired, whether it’s frying in a skillet, grilling on a barbecue, or baking in the oven. Enjoy your low-sodium, flavorful breakfast meat that you made from scratch!
Other Tips For Reducing Salt In Your Diet
Reducing your salt intake is an important part of maintaining a healthy diet. Here are some additional tips to help you reduce the amount of salt in your diet:
1. Use fresh herbs and spices instead of salt to add flavor to your meals. Some great options include garlic, onion, basil, oregano, and thyme.
2. Choose low-sodium versions of your favorite condiments, such as ketchup, mustard, and soy sauce.
3. Avoid processed foods, which are often high in sodium. Instead, opt for fresh fruits and vegetables, lean proteins, and whole grains.
4. When cooking at home, use a variety of cooking methods to bring out natural flavors in your food. Try grilling, roasting, or sautéing instead of frying.
5. Read food labels carefully when grocery shopping. Look for products that are low in sodium and avoid those that are high in salt.
6. Try making your own salad dressings and marinades at home using fresh ingredients and low-sodium options like vinegar or lemon juice.
By incorporating these tips into your daily routine, you can reduce your salt intake and improve your overall health.