The sausage calculator. Weigh the meat, we’ll do the rest.
Enter your lean meat and the fat, salt, cure, spices, add-ins and liquid are all worked out for you.
Linkulator works out a full sausage recipe from the weight of your lean meat. It tells you how much fat to add for a lean-to-fat ratio such as 70/30, how much curing salt to use, the total salt, spices in grams per kg, milk powder, water and add-ins, and roughly how many links you will get.
It depends on the strength. Cure #1 (Prague Powder #1, 6.25% sodium nitrite) is about 2.4 g per kg of meat for 150 ppm. European curing salt (0.5–0.6% sodium nitrite) is about ten times weaker and supplies most of the salt. Linkulator doses to your country’s limit: 156 ppm sodium nitrite in the USA, 80 mg/kg as nitrite ion (about 119 ppm sodium nitrite) in Ireland and the EU, and 150 ppm in the UK.
Smoked sausage is usually 1.8–2.4% salt and fresh sausage 1.2–1.8%, counting the salt in curing salt and rubs. A 70/30 lean-to-fat ratio is a classic juicy smoked sausage. Cook to at least 71 °C / 160 °F at the centre.
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Health and safety: Linkulator is a guide, not a guarantee of safety. Weigh curing salt accurately and keep it away from children. Cook sausages until the centre reaches at least 71 °C / 160 °F, chill them quickly and keep them cold. Follow your local food safety rules, and if you sell sausage, the rules that apply to food businesses where you are.
Percentages are of the meat block (lean + fat), the way butchers work it out. Cheese, jalapeños and liquid don’t count toward the base. Linkulator can’t confirm a recipe is safe or legally compliant, because product classification, residual nitrite and your actual process aren’t checked.