I'm on a low salt diet and one of the things totally verboten is store bought sausages, most of which have salt concentrations approaching that of the dead sea.

So, I've made a few sausages myself. I'm still working on the recipes but you can make very tasty sausages without huge amounts of salt. You do need to spice the hell out of them though.

But I'm wondering if its possible to make salami style sausages that are cured without much salt. One obvious way is smoking, but could that be enough to prevent decay? Vinegar works fine with vegetables, but I'm not sure if you could use it with meat.

Any suggestions gratefully received!!!!!

I tried to search for a recipe Cattleman. I don't think it's possible. I've found low sodium pork sausage recipes and an online source for low salt salami, but no recipe.

The only think I can think of is to find a recipe, omit or lower the salt content and freeze it. Maybe?

Pretty tough when part of the word's (salami) origin is salt (sale).

Oh yeah ..... hmmmmmmm.

Maybe there's a low salt summer sausage.

http://users.tpg.com.au/pschamb/sausage.html