Hey folks, Has anyone ever made fresh sausage without pink salt? I will probably go shoot a doe soon, and I'd like to make sausage with the meat, but I'd like to share the sausage with my mom who's allergic to nitrites / nitrates. My current favorite sausage is a fresh beef + salt + pepper ring from the old german butcher in town.
As far as I understand, pink salt is really only necessary for charcuterie with a curing or smoking period that keeps it at a temperature primed for bacterial growth. If the raw sausage went straight into the freezer, would it really be necessary?