As far as iodized salt imparting an off taste in my sausages , it never has any more than it does when sprinkling salt on food on the table or from using it for cooking anything else . (which is none) So I guess I will just carry on using iodised salt for everything which is medically better for a person than non iodised . Everyone has their own opinions but for me , salt is salt in it's form for human consumption .
You are certainly able to use whatever salt you so choose for sausage-making. The overwhelming majority of experienced sausage-makers (and chefs worldwide) will advise to NOT use iodized salt due to the purportedly
'off' flavor it contains. Blind studies have shown, however, when a variety of salts are taste-tested, the differences between salts (
sea, kosher, iodized, etc) was virtually undetectable when used
within prepared foods—as opposed to
sprinkling on top where the differences in both flavor and texture are more pronounced.
I personally love using Kosher salt in all kitchen-related activities, so we always have a box on hand. I dont care for the taste of iodized salt
on my food, so we don't keep any in stock.
Re: weighed vs volume measurements— for consistency sake, I highly recommend weighing all ingredients for sausages. As has been mentioned already, the varying amounts of salt (including CURE) and other spices can make or break a good sausage. If I'm going to the trouble and expense of making a quality product, I dont wish to compromise the content by having my measurements vary.
20 grams of brick = 20 grams of salt. A cup of brick does not equal a cup of salt.
**Please note: if you're using brick in your sausages, time to find a new recipe!