Pops breakfast sausage question

I use kosher for this and ground sage.

When making your sausage don't be afraid to add other seasonings to the meat. I like to add garlic. Sometimes I'll add fennel or chili pepper flakes too. I add these to the meat not the base spice mix.

I just use plain,non-iodized table salt; cheapest stuff I can find, in all my recipes.

There is a huge variation in density between different forms of salt - even between different brands of Kosher salt.

For the salts that I have in my pantry:

Diamond Crystal Kosher - 2.8 grams per teaspoon

Kroger Private Selection Fine Mediterranean Sea Salt - 5.6 grams per teaspoon

Table salt - 6 grams per teaspoon

That is more than a two to one variation in density! That means 1 teaspoon of table salt will be more than twice as salty as one teaspoon of the Diamond Crystal Kosher salt. Note: they are the same if you are weighing versus using volumetric measurements.

If you don't know what type of salt the recipe creator is using, start with half the salt and fry up a taste patty. It is a lot easier to add more salt than to add more meat! I learned this the hard way on the NOLA andouille recipe...