For those of you that have not checked out Stan Marianski's site meatsandsausages.com lately, take a look here (or click on the banner at the top of this page) You will see that dozens of new sausage recipes have been added. Hands down, this is the best compendium of recipes available anywhere,...

Re: Polish sausage like kielbasa in laymans terms ---lightly smoked , till possibly ready to eat , or requiring post smoke poaching .....

Ok, in my quest for less salty sausage than available commercially, as a continuation of my previous post -

So, again, I am looking for my local Butcher to...

Using up the last of my elk meat from last year I made a batch of Hot dogs, some Brats and Some garlic ring. Garlic I just put into the smoker.

the old Hobart still works pretty good!

This is my tester she never complains, and keeps the Riff Raff out of the sausage shed!

Finished. They made a...

I am new member trying to post the letter below, and I get this error - Please help and post it for me. Thank you very much. Marc

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Hey guys! I was just informed my wife has eaten boudin once and had a poor experience with it! I am trying to explain to her how good Cajun boudin truly is but she is hesitant to even give it a second thought!
Does anyone have a tried and true recipe I can make for my wife and prove to her how good...

Hi,

I have been reading through this forum and am greatly impressed by how helpful and friendly you guys seem.

My wife started making sausages from home a few months ago as a personal hobby which has snowballed in a matter of months to what will hopefully before a very good home business.

One...

Chuckwagon has a recipe called Bullshippers Brats. I have a question about the Pork Trim. Normally I buy Boneless Pork Shoulder from Costco. Clearly I can get the lean pork from that by cutting in cubes. My question is regarding the Pork Trim and exactly what that is. How much fat is in trim? I...

Round #2 with my new smoker, this time I made a small batch of Kabanosy. The Amazin smoker now has an air pipe blowing air over the tray and it made a good difference.
Then I had one step forward, one back; half way through the smoke time, the new smoker controller kept shutting off intermittently....

Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage.

For 1000g total

400 g Wild Pig
400 g Boston Butt
200 g Back Fat

Should put me at about:
720 g Lean
280 g fat
which should give me a total...

Hello all, a old friend of the family has given me a recipe for a cold smoked raw chourico. I have typed out the process below although he wrote to use 9 grams of cure#2 for this sausage. I would think this sausage would need Cure#1. Am i correct? and if so, how much Cure #1 for 6 lbs of meat. I...

By now most of the regulars here know that I prepare a lot of sausage using turkey meat. Used in combination with 50% pork, turkey produces an excellent product. Yesterday I made an excellent New York style spicy Italian fresh sausage, based on a recipe in Bruce Aidells' book and my favourite...

I've found several recipes for fresh sausage with the use of water.

Here I quote from one source, which seems to voice the general consensus for water inclusion: Water aids in solubilizing meat proteins (by forming a brine), helps the mixing of the batter, aids in the distribution of spices, and...

I received several pounds of ground venison from a friend. The meat was from a black tail harvested locally and processed at a butcher shop. When making sausage I prefer to prepare, select the meat but what the heck, I decided to use the ground meat instead. You don't look a gift horse in the...

Merguez, à la française

Originating in North Africa, merguez has become one of the most popular sausages in France for summer barbecues. It is heavily spiced and traditionally made with lamb or mutton, or beef. The French also add pork to their versions, as do others if there are no religious...

Over the weekend I made a batch of turkey brats. Essentially I made a traditional German sausage except that I substituted turkey meat for the veal. I used 2.5 kg pork trimmings from leg and loin, 0.5kg back fat and 1.5kg dark and white turkey meat. Off the grill they tasted great, accompanied with...

I made 5 small batches of Italian sausage, each batch was a different recipe. I kept the salt constant in all 5 recipes (1%). I then grilled them and did a taste test. I found that I liked the one with the shortest ingredient list the best. So now when I make Italian sausage, I will keep it simple...

Here is a real cool somewhat old world type recipe for what the Salinas Valley calls Swiss Sausage.

1 lb. 4 oz. salt
Black pepper, mix with salt 'til grey. (no I'm not kidding)
1-1/2 tablespoon of Cinnamon
1 tablespoon allspice
1-1/2 teaspoon nutmeg
2 tablespoons garlic salt
2-1/2 tablespoons...

Hi there,
I am making hot dogs for the first time on Saturday. After I am done grinding, mixing, and stuffing can I move them over to the smoker right away? Will they be fully cured? I was going to start with 100 degree heat to dry them then smoke them 1-2 hours. I will then finish them in a 165...

Much to my dismay, I have become allergic to a laundry list of foods. When it comes to making sausage, I am particularly concerned with soy & milk. I am allergic to soy & sage, and my husband is newly allergic to milk & soy. We raise all of our beef, pork, & poultry without soy. I have been making...

I have seen a thread that I cannot find again. I've been looking for days. It was not Chuckwagon's thread, but he commented in it and mentioned the polish sausage mix sold by Butcher-Packer made is much like the commercial product. I've been searching for days and cannot locate that thread! I need...

Going to try Russian Sausage out of the Marianski Home Production of Quality Meats and Sausages book. It calls for chunking meat into 2 pieces and applying salt and cure, and placing meat in a cool area for 4-5 days, then grinding, adding, spices, and stuffing.

I've never done this before, and was...

Has anyone made, froze and sent sausage with Dry-Ice in a styrofoam shipping chest? I want to send my son some sausage and bacon for Christmas. I would overnight it with Fed-Ex.

Thanks,
V-465

Hello to All: My daughter was over the other day with our Grandson and she brought some Maple Pork Breakfast sausage that she bought from Walmart for her little guys lunch. I tried some and it was very good stuff!
Can any of you offer up a recipe for something similiar? I have some maple syrop in...

Ingredients:

10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
1 Tbsp Red chili pepper (I used chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent...

Does anyone have any recipes for this cold smoked French sausage smoked with juniper berries?

Bert

Hi I am going to make 25 lbs of hot dogs and was wondering how much water I can add to the mix? I am going to be stuffing them into sheep casing and was going to use a smaller horn and I just wanted stuffing to go easier. Also I was going to add non fat dry milk powder to the mix for a binder and...

I have come across several recipes that call for phosphates. Is there a particular phosphate that I should use? I see there are numerous types. I do have some super phosphate I purchased for brining it says its a blend of instantized sodium phosphates. Can I use this for ground meats or for a...

I've been reading here the value of soy bean concentrate and soy bean isolate. I know it's an old subject but has anything changed concerning the use of either product. Expense was an issue with isolate but it appears to be cheaper than the concentrate now. Any opinions on it's usage? Tom

I've still been messing around with shelf stable snack sticks and trying to sort out some of the problems I've run into in the past with the collagen not adhering to the meat and a few other things. As it seems, one question seems to lead to another but I think I have conquered the adhesion problem...

Wishing a very happy Thanksgiving celebration to our American members! Hope you have a relaxing day with family and friends. In honour of this great holiday I made a bunch of Thanksgiving sticks! One half turkey meat and one half pork. Seasoned with garlic, paprika, Mexican hot chili powder and a...

I'm looking for a cotto salami recipe that is similar to the taste of the type you buy from the local deli. I just finished and tasted my rendition and I'm not happy with the taste or texture. The texture is similar to the bologna I made, a bit dry even though there was plenty of fat in the recipe....

Yes, another way to utilize turkey meat in sausage making! With the American Thanksgiving coming up there are plenty of turkey specials out there, so if you have the time and patience to bone out one or two, you will have some great and healthy meat to make sausage. I boned out a 20 pounder a few...

What size hog rings do you use for closing the sausage casings

Hello Everyone...

I am glad to be associated with this wonderful and informative group of enthusiasts!

I am looking for a recipe (or very close approximation) for either of the following brands of hot dogs. In New York, we have many styles, but I have not been able to find a recipe that matches...

Still had around 9 lbs. of deer meat and 8 lbs. of ground pork left over so I made up a batch of SS. Was going to use standard SS casings but than I remembered I had some bologna JUMBO RED FIBROUS CASINGS so this worked out very well. Two casings used up the whole mix. The only problem was I...

Hello everyone. The problem I'm having is, I've got a 5lb stuffer from Sausage Maker that I use to make my beef sticks. The tube is a standard length but it becomes a pain to continually run out of casing, waste time and start over again. Any ideas would help. I'm thinking of just let it run the...

Turkey meat has now become become a staple in my sausagemaking hobby. Not only is it often cheaper than pork and certainly beef, but it is tasty and nutritious. It just takes time and patience when you bone out a turkey. You will usually get 50% meat from a boned turkey. I described some of the...

This may be a long shot, but I'm half way through Stan's book and very excited to begin my adventure.

Back in 2008 I spent a few months studying in Krakow and had one particularly memorable sausage at the Christmas market in the Rynek. I'm posting pictures I've found on the internet that resemble...

Guess what, no offal in the recipe this time. This is a recipe I make often since it is so simple and tasty. Credit goes to Alton Brown (Food Network) for the original recipe. I have modified it a bit to make it easier and faster to make. (Alton's original recipe is really great and cooked on the...

While doing a search on specialty casings, I found these folks.

Natural Casing Company
P.O. Box A
410 E. Railroad St.
Peshtigo, WI 54157

Anyone know anything about them? Do they sell to us home sausage makers?

Thank you
Rick

I made some kielbasa swojska, boneless ham, st louis ribs, smoked pork loin, rolled bacon, baleron. everything turned out really great check out the pictures. just click on the picture

Swojska kielbasa finished in the smoker

some ribs and wendzonki

rolled bacon

And my boneless...

With the wild boar meat I acquired last fall, I made a Polish style smoked/poached sausage and a fresh Italian sausage. The Italian sausage is 50% boar and 50% pork. The Polish sausage was a meat combination of 2.5kg lean boar from leg (ham), 1.5 boar belly (very fat), 1.5 kg lean pork butt, 1kg...

Basically what I did was make mortadella and beef bologna but with the bologna I added peanuts to the emulsion at the end. I used a low salt peanut for fear of adding too much salt but I think regular salted peanuts would have worked fine.

In conclusion, I'd highly recommend the use of peanuts. I...

I'm gonna make some venison and pork summer sausage this deer season.Can I cook it in the oven,I dont have a smoker now but I'm gonna purchase one this winter when the price drops.Would someone tell the degree of the oven thru out the process and how long to cook at the different stages of...

Finally got to try my new Chinese bowl chopper. Not exactly what I imagined it would be. First of all it's a bit under powered and when you are working with a 5l bowl you soon learn that it's not a high capacity machine. I prepared 5kg of meat and had to process it in three different batches. On...

With the grilling season in full swing, I made 5kg of Chorizo Argentino and 5kg of Hot Italian. Both sausages are garlic-laden, heavily spiced, smell like heaven and are gasping for a beer! Definately worth making if you want something bold off the grill. The Italian recipe is heavily inspired by...