Sage slip up!
You recently answered my query about making sausage meat by providing the recipe used by your sausage meat supplier. I'm wondering if there is an error in the recipe. It calls for 40g of dried sage and 40g of dried chopped sage. That would equate to about 20 tablespoons of each. Should the amounts be 4g (about 2 tablespoons) of each?
I'm also wondering if the amount of salt (16 g - about 1 tablespoon) is accurate.
Thank you so much for providing the recipe. I'm about to try it, taking a chance on reducing the sage and salt.