In my cooking, I use Morton's Kosher salt for just about everything. I did notice recently that some of my sausage batches seem a little underseasoned probably because they are lacking salt. I didn't have a grams scale until recently and was using volume measurements instead of weighing my ingredients. I know that kosher salt will weigh less than table salt of an equal volume. Lesson learned, I will weight my ingredients now that I have a grams scale. But here is my question...
If trying to follow a recipe that ONLY lists volume amounts, which kind of salt should I use? I know this might be hard to answer but I was just curious what you all think.