Last weekend I was inspired by Len Poli and made a sopressata using 50% wild goose and wild duck breasts and 50% pork. My new PH tester arrived just a day before, so I had an opportunity to use it. Man, what a pleasure to have something like that! Trying to determine a one degree PH drop with the...

Last fall I tasted some pepperoni sticks with cranberries that a friend made. He did not offer the recipe so I came up with my own and it turned out quite good: medium spicy, sweet and with a bit of tang from the erythorbate and buttermilk. I made a total of 7kg using pork from picnic, shoulder and...

What kind of device? :D

Very useful.

I made a test batch of these up, threy tasted great. Upon cooking the gummy bears melt and bastes the internal sausage with a sweet and sour tasting sauce. Sorry no pics as I was busy playing with little Mace.

My recipe

Gummy Bear Brats

4 Lbs. Ground Pork
1 Lb. Ground Veal, Chicken or Turkey
1/4...

I just put a test batch of beaver /pork Salami in my smoker photo's late this evening or tomorrow.

Chaurice sausage straight out of the Marianski book. I was a little heavy handed with the onion and spice intentionally but it is very good.

This recipe is the result of my personality disorder, the one which compels constant improvement, maybe one shared by some on this forum ! :shock:
The full flavour of Hungarian paprika is released by heating it in fat, not oil, not water. So first render some fat from your back fat, or use...

I've been itching to try out my new Kirby emulsifier blade that came with his mixer so decided to try Chuckwagon's Hobble Creek beef franks ( recipe (with a few modifications).

I had some lean bull elk meat left in the freezer so decided to use it, thus the name for this sausage venture. Here's...

I am looking to make an Irish sausage for a birthday barbecue. I found this one and am wondering whether it has some legitimacy as an Irish sausage?

If anyone out there has a proven recipe for an Irish sausage, fresh or smoked, I would appreciate having a look at it.

Thanks,

Chris

I just bought some back fat from my local butcher and was wondering how long it is good in the refrigerator?

Chicken thighs and artichokes were both on sale yesterday so I decided to take one of Rytec's recipes and change it up, a lot. I decided after some thought to go with this:

Sicilian Chicken-Artichoke Sausage w/
Pecorino Romano Cheese & Chardonnay

15 lbs deboned chicken thighs w/ skin
2 tbsp...

Chicken Cheese and Asparagus Sausages.

2 kgs Chicken Maryland (boned thigh and leg with skin on).
60 g Fresh Parmesan Cheese. (Coarsely Grated).
100g Feta Cheese. (Crumbled Coarsely).
3 Bunches of Fresh Asparagus.
75g Dry Bread Crumbs.
150mls Water.
30 g Salt.
6g Phosphate (Emulsifier).
2.0g...

Here`s a go at making a five-pound batch of Mortadella . My wife loves this stuff, and so after recently make 10-pound of bologna, she asked me to try my skills at making some traditional mortadella. For those unfamiliar with this Italian delicacy, mortadella is a firm, emulsified pork & beef...

Good day all,

My first post and hopefully I'm not breaking any rules by requesting a recipe. I'm looking for a recipe for smokies. I'm not sure if smokies are only Canadian thing, but I have had little luck in finding a recipe for them. I have Rytek's book along with a few others and for all I...

Hi all,
First of all great site!!!
I'm new in the sausages making business so i
have a question regarding liver sausage, all liver recipes
Ask for double poaching, before grinding and after stuffing and
then it's ready to eat, if i want to B.B.Q the
Sausage do I need the skip both poaching...

Hi all

I have made South African Boerewors sausages with 2/3 beef 1/3 pork.

I cooked some up for lunch and using my thermometer cooked them until they showed an internal temp of 68 Deg Celsius as recommended EVERYWHERE - for ground pork!

However, when I cut them open they were still a little on...

NOTE: This a a rohwurst (uncooked sausage) and you must be careful to produce a safe product: (wash hands, wear gloves, keep meats super cold, etc.)

Here's my recipe for Teewurst:

5 lb Pork Butt______________________________________2268g
3 lb lean Beef (not ground...

I found the recipe for Belgian Cabbage Pork Sausage, and it got me thinking.

Has anyone put sauerkraut in a sausage? How did it come out?

I have a batch of kraut finishing up in the next week or so, so I think I'll try it... :razz:

-t

i am preety mad because my kielbasa turned out dry when i smoked it yesterday. i kept the temperature at 150 inside the smoker for 5 hours and then out it in the oven at 170 deg uncovered for another 4 hours. i am kind of upset that it turned out like that. and it also turned out really lean like...

I ran across a couple of recipes from the Philippines that add 1/4 tsp saltpeter to fresh sausage recipes.

Both of these then say to leave the mixed sausage meat out at room temperature to stand for an hour before stuffing the casings. I assume this is to allow the nitrate to change into nitrite...

I started this batch of Salamini Cacciatore made from Canada Goose breasts and pork in late February, more than two months ago. As far as the spices, I looked at Hank Shaw's recipe for wild boar cacciatore and Marianski's pork and beef version, and modified it for my own honker creation. Salami...

After about a month hiatus from sausage-making, it`s time to break out the big grinder & other goodies and get to work.

I wanted to try something new AND also do something more `routine`-so I decided to make some regulars: kielbasa ( a 5-pound batch) and 4-pounds Jimmy Dean knock off bulk...

At my local butcher I can pick up beef trim in bulk for $2.47 a pound. It is 80/20. Will this work well for making snacksticks, summer sausage etc? It is a lot cheaper than chuck roast which is also 80/20. Will I still be able to make a quality sausage? I guess I am just looking at it like making...

There's been a few posts at other sausage making forums regarding this type of sausage. I thought I would give it a go with something a bit different. It turned out really great. I decided to keep it sweet so you can add whatever hot peppers you like to spice it up, but it is really good the way it...

This topic was continued from a Split by CW on 091513@0440 from:

I had a kilo of chicken trimming, mostly meat but with some skin and fat. This morning I ground that from small chunks cut from a partially frozen lump. It ground nice and clean no sinew wraps and no fat smearing.

I mixed the...

Here`s that long-awaited (well, okay... overnight) recipe for Moroccan Merguez lamb sausage that I mentioned. Alongside it, I`ve added the merguez recipe from our beloved Marianskis` beloved book, Home Production of Quality Meats and Sausages. The recipe I used was found at along with a couple of...

I know I have asked this before but I cannot find the link. Chuckwagon gave me a formula to figure out how much length of casing I need for whatever pound of meat I am using. Can anyone point me in the right direction?

Well, #1 son and I got busy with it today alone since #2 son wasn't feeling too well.

We made chicken sausage with spinach and Mexican crumbling cheese, beef fajita sausage, and Swedish potato sausage.

First up was to prep the chicken for the chicken sausage. I used about 50/50 dark and white...

I spent all day yesterday doing a 150 lb batch of my Kielbasa for a friend. I used a blend of 50% deer and 50% pork for this batch. I didn't have many pictures but I do have a couple. It was along day so I was a little tired by the time we had it all ran through the smoker, bloomed and packaged. I...

I never know where to file these posts so this seems like a decent place.

I visited Salumi, in Seattle this summer. For me it is the Mecca of American fermented sausage. I have been haunted by something the Armondo Battali said to me during my visit there. He told me that he felt Salumi makers had...

Inspired by a recipe I found here: I decided to modify it somewhat and make the following:
URL for original recipe: (www.foodnetwork.com/recipes/adam-gertler/reuben-dog-recipe/index.html)

Ingredients:

Beef, chuck, finely ground____________________________________________2268g
Ice cold...

Had some time today to make 5 lbs. of panish Salchichón Salami.

Getting some of my spices together and mixing the T-SPX culture to give it time to wake up. Pork and back fat ground up.

Fridge was full so I needed to keep this cool till I was ready for it.

The recipe

Stuffing into beef...

Yesterday I used up the last bag of goose breasts in making two different salami. The first is a cooked salami based on a product made by a smaller, but well known sauasage plant in Western Canada. Pictures and recipe follows. I also started a wild goose and duck fermented salami and will post a...

At my local grocery store they have pork shoulder on sale for $ .99 a pound. I am going today to get some but I was wondering if I should still purchase it if it is previously frozen? Will it be ok to make summer sausage or brats?

Here`s a fun project for that spare hour between dinner and when your favorite cop show comes on. Beloved Spouse (BS) was shopping, recently, and ran across a spice shop with two locations in Charlotte, NC. Now, you have to realize, this part of the world is not noted for its spicy foods. Here,...

A coworker and I made some sausage last Sunday. About 20 lbs of kabanosy, 30 lbs of hot smoked kielbasa (marianski recipe), and 7lb of hot links. The kabanosy were all beef, hot links were 2 lbs of brisket (most fat removed) and 5 lbs of pork, kielbasa was about 6 or 7 lbs brisket (most fat...

I saw on Lem's website they sell fibrous casings for summer sausage. Has anyone used their fibrous casings? If so how well did they work?

I normally buy casing from the sausage maker but I bought some sheep casings at allied kenco a few months ago. they're packed in a brine instead of just salt. Do you guys think these will last just as long? Or, what's the shelf life?

Thanks.

Here's that Paint Chip Sausage recipe that I promised. Those of you who are literal minded (you know who you are) should use paint chips in place of the vegetables and secret blend of herbs and spices listed here. Don't worry about density differences between paint chips and spices. If you choose...

Second time making this one. It came out very good but I think next time I'll put a little less black pepper and ginger, and a little more tomatoes. I made some dried tomatoes in the dehydrator then soaked them in olive oil for about a week.

The meat:
4 leg quarters and 4 BS breasts. I ground the...

Hey all,

Finally got around to making some sausage for the first time this weekend with my new gear that I got for Christmas. I made up some Bratwurst and I think it was successful.

Here we go:

Ground up the meat; pork butt, beef chuck, and bacon -

Then I mixed with seasonings -

Working...

I am constantly trying to come up with new summer sausage recipes, and my last was Bacon Asiago cheese, and it turned out fantastic, I have been wanting to incorporate the baco flavor in to a summer sausage, Y tried grinding up a few lbs of raw bacon into the meat mixture, but did not have the...

First time making hotdogs. I used 3 pounds ground chuck and 2 pounds ground boston butt. We poached a few and smoked the rest. Definitely like the smoked ones better but they were more like skinless sausage.

The recipe:

Chuck

Butt spaghetti

All stuffed

Poached peeled...

The Boerewors recipe is one where every sausage maker has added their own preferences on spices, but in general they are all similar to the recipe below. Some people also prefer changing the 50/50 ratio of Beef and Pork.
I have copy / pasted the recipe that I have added notes to over the months....

I was wondering if anyone has ever used larger diameter hog casings for ring bologna? The last time I made ring bologna I used beef rounds which didn't seem any stronger than hog casings. I think they were poor quality though they had a lot if weak spots in them and I found no advantage to using...

Tried Huckleberry's recipe out today on a ten pound batch, added just a bit more garlic, paprika, and apricots. Started out with a 11.4 lb porkbutt and removed the bone in proper fashion even tho it was going to get chopped up for sausage, makes for good practice. What was left was going to be...

For the second time I have made some sausage using center cut loin and for the second time I have had difficulty with getting a good bind. I didn't break the fat during the poaching but the mince never developed the normal sticky texture that I have come to expect when mixing and kneading the mass....

Hi everyone, I am looking for a distributer that sells fibrous casings that are not made in China. The company I go through told me that they come from all over the world. I am thinking a lot of them come from China. Where do other members get their fibrous casings for summer sausage?

I`m making two different Polish sausages- one is a basic `kielbasa` I`ve made many times before with slight variations. The second is a new one for me. Many of you are familiar with it (and some have made it). It`s called, Kiełbasa Krakowska Wędzona (Smoked Krakow Sausage) , a larger diameter meat...