The skins, meats, curing process, and cooking process usually incorporates copious amounts of sodium, nitrites, and nitrates. . … The number one step is to pick up salt substitute which will be used and become familiar with it. I make German sausage by omitting the spices, adding only the ½ t black pepper and 1/2 t of homemade season They have a high added salt content because of the way they are preserved. If you or someone in your family is on a salt restricted diet, this is must try.Remember. The problem is there is so much salt in the processing. Salt-Free version of our great tasting Breakfast Sausage. Like most bulk sausages, this recipe will keep well in the fridge for up to 3 days, and can be frozen in patties or logs for future … Mix 10 g of salt … Our pride and joy! I was thrilled to have an opportunity to partner with Johnsonville to figure out how to make a low sodium version using their bratwurst. Let’s assume that a sausage will contain 1% of salt and that calls for adding 10 g of salt to 1 kg (1000 g) of meat. SALT-FREE Breakfast Sausage Seasoning.