If you used salt prk instead of plain back fat, I see how it could have made your sausage salty. Salt Pork is extremely salty stuff. If you are going to use it, I'd definitely cut back on the added salt.
I'm interested to know if the saltiness mellowed out after they sit for a few days or so? I've found that a lot of the cured meats I've done that started out salty tend to get a little less salty after time. Just wonderin.
BTW I ordered that book as well as Rytek's book from Amazon last night! I've got a good stuffer, now I just need to get my own grinder. Have my eye on the .35 hp LEM at BPS.
Anyway, thanks for the post, it inspired me to get the book and get cracking on some sausage that did not come from a kit.
Made some of these today and they were a tad salty also. I used regular fatback not salt pork.
Not "throw them out" salty and I think they will be fine especially if used with a sauce. Will just have to keep in mind when making the sauce and limit salt. I like to make a basic tomato sauce from scratch.