If you take ground venison to a slaughter house they want something like 12# to make 25# of summer sausage and tell you that the beef or pork fat is neccessary to make summer sausage. As Cure #1 contains 6.25% sodium nitrite and 93.75% of sodium chloride, 2.25 g of salt will be introduced. Everyone who has tasted it likes it if they like summer sausage. Sodium content has been lowered from 450mg to 290mg per serving. Serves 8. SODIUM CONTENT: 72 mg per serving. Reduced Sodium: 25% Less sodium than our regular fresh seasoning blend. Smoke the Sausage in a Smoker - Now you are ready to smoke your summer sausage in a meat smoker or smokehouse. This comes to 0.2% salt, which is of little concern for people on low sodium … This delicious homemade sausage is scented with sage and has a subtle red pepper kick. The low temperature in the smoker gently cooks the sausage, preventing the fat from rendering out. Linguini and peppers with Italian Sausage. The term sausage derives from salsus, meaning “salted” in Latin. 8 ounces lean (80% lean/20% fat) fresh ground pork 2 tablespoons chicken or vegetable Stock or apple juice 1/2 teaspoon thyme, dried 1/4 teaspoon sage, dried 2 lbs. Welcome back to breakfast, low sodium dieters! Summer sausage- low fat - low salt version Low Sodium Recipes Low Calorie Recipes Vegetarian Recipes ... Tomato-Basil Couscous with Chicken and Smoked Sausage Recipe. Low sodium Italian sausage is very tasty and can be used in numerous ways I have listed below. INGREDIENTS. This recipe is proof that isn't so. Hang the stuffed summer sausage in the smoker or smokehouse and gradually increase the temperature gradually throughout the smoking process. Stuffed eggplant is delicious. Many years ago, about 3100BC, there were no refrigerators and salting meat was a common method of preservation. Now we use venison. To cure 1 kg of meat, introducing 150 parts per million of sodium nitrite, only 2.4 g of Cure #1 is required (about 1/3 of teaspoon). Late-summer tomatoes and basil add vibrant flavor to this one-pan dinner that is hearty in volume yet light on the palate. For consistently flavorful sausage use the recommended number of pounds of meat this package is intended to produce.