Boot Jack`s Barb Wire Bangers
(English Bangers)

Historically, the English have fried this sage-flavored sausage for breakfast. As the moisture inside a casing heats up and turns to steam, it often bursts the casing - thus the name banger . The great taste of sage with ginger has made this...

They are done , right out of the smoker ready for a fridge nap

I couldn't resist a sample

the recipe

Tequila lime Teriyaki sticks

8 lbs. Venison
2 lbs. pork fat
5 Tbs. salt
2 tsp. cure #1
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 1/2 Tbs. black pepper, ground
1 1/2 Tbs. garlic...

I am pretty happy with this recipe. I will try it without the powered milk next time to see if there is a big difference. I suspect the flavors will be crisper without the milk. There are some small sir pockets in the sausage but the texture is pretty smooth. I ground the chicken twice then used...

I am getting ready to make a cured and smoked southern style USA breakfast sausage. I have FINALLY procured 2# cloth sausage bags :mrgreen: . I have several questions; what can I do to keep the sausage from sticking to cloth when pealing back cloth to slice patties? Also what would be a reasonable...

Hi CW and fellow sausage makers, Well I've just finished cutting up a batch of beef sticks for our up north deer hunting camp.I made them out of a 10# ground beef log at $1.99 per lb.I must have been thinking of Ross when I saw the price on this 10% fat ground beef. Some of the folks up north don't...

Here's the sausage I made today:

Smoked Cheddar Kielbasa

10 lbs pork shoulder
1 lbs fat back
2 cups Fat Tire Belgium Ale
5 Tbl kosher Salt
1 Tbl Sugar
2 Tbl Black Pepper
2 Tbl Garlic
1 tsp Marjoram
1 tsp ground Allspice
2 cups nonfat milk powder
12 g meat binder / phosphate (optional)
2...

Hi Smoke Sniffers And Meat Munchers! I got the following message from our newest member in Michigan. Does anyone know about the sausage he's describing?

I am looking for a recipe for a German fresh white sausage that is placed in a small casing and shaped into a pinwheel shape about the size of...

As almost everybody knows by now I scored big on some low cost chicken. I have three breast portions chilling in the fridge as formed ham(more about that tomorrow).
Tonight I took three breast portions with some added fat and skin, 3.8 pounds total weight cut them frozen into one inch cubes and...

I just finished a batch of summer sausage, cracked pepper and garlic, one with habanero and asiago cheese, and one with habanero and chives, they turned out fantastic, Tim

Followed the recipe post here

5 lbs pork butt
4 1/2 t salt
6 T onion flakes
1 t cure #1
1 t garlic granules
5 t finely chopped parsley
2 t crushed thyme leaves
3 t Cayenne pepper
1 1/2 t red pepper flakes
1/2 t allspice
1 small bay leaf, crushed
1/2 t Soileau's seasoning (Don't have that so I...

Hi Members,
I have been asked by a friend of mine to make beef sausages for him. Due to religious restrictions I can't even add pork back fat.
Do members have any good recipes available. I also like to smoke a few for him as well.
What cut of meat is the best suitable.
At the moment here in...

Goodness Gracious Garlic
(Fresh Garlic & Sage Sausage)

Some folks seem to think sage is just for turkey stuffing and breakfast sausage only. Wrong! Combined with a little garlic and hickory smoke in a sausage, it just can`t be beat. Who can resist the flavor of garlic in a good sausage? However,...

Hi Members,
When I went to the butcher to buy some natural sheep casings for my planned frankfurt making session I was told that he no longer uses them. Too flipping expensive according to him.
He now uses Nitta collagen casings. Is there a big difference if I use them for frankfurts as I still...

I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons?

Two different facets

The plate diameter is 10MM or 4MM.
Operating temperature of 5 or less
Do not use any additives, try soy protein isolate....

I want to buy pork trim, I have to choose between a box that is 50 percent fat and the other box is 30 percent fat. What is the best for making brats for grilling?

I bought some tubed Sheep cases last week so I had to try them out. They worked very slick

semi frozen pork butts ready to grind

Tubed cases soaking

Grinding

Whitey the egret flew in to supervise and get a hot dog

Weighing out the spices

all mixed up

starting to stuff...

Ok. I use the meat calc. for amount of cure. What a great tool. However i keep reading where some write cure does nothing for fat so why do we include the fat in the wt. of the meat???????

I enjoyed comparing then and now!

From the Home Pork Making book Published in 1900

ITALIAN PORK SAUSAGES

The preparation of these requires considerable care, but the product is highly prized by many. For every nine pounds of raw pork add an equal amount of boiled salt pork and an equal amount of...

Hello, everyone, I made some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C, and...

Have you ever seen a Rhinocerahorse? They are certainly a horse of a different color... because they are half rhinoceros. And it`s not because a horse and a rhinoceros decided to mate one day. No, no, no... It is because of two different stampedes here in the west, both at the same time. You see,...

Hi,

The first picture is of my first attempt at sausage making earlier in the year. It's hot smoked polska kielbasa. Notice the solid pink color inside.

The next photo is what I want my sausage to look like. What is done differently? Any insight would be appreciated.

...I'm trying to create an all beef sausage using rusk, how should i go about this? can not use pork. Is there something like a cross between a frankfurter and a sausage ( i would like to use this sausage as a hot dog). I also don't want to have to smoke it.
Here is a formula, originally from a...

Cervelatpolse
Thuringer Cervelat Summer Sausage

I stol... uh... ripped... uh... FOUND... this recipe and developed it from a 100-pound commercial formula that was once very popular in Europe. Don`t ask me how I got it. I told you my family members were horse thieves and renegades! Please note...

Made some elk snack sticks.
Got the meat all seasoned for stuffing and in the fridge over night to blend the flavors together.

The line up. Missing in the picture is 1 level tspns instacure #1 , but it was added in case your wondering. This is for a 5 lbs. batch

All mixed and into the fridge...

So I decided to make some of Chuckwagons Hobble Creek Hot Dogs. These are a keeper recipe!!!
You can get the recipe here

I used groumd beef from Costco which was 90/10. I followed the recipe exactly except I used a blender wand to emulsify the meat and ingrediants. The blender wand did work well...

Before I knew that such an ingredient existed I had decided that i wanted to make a pizza taste sausage to wrap in bread.
This is what I put together and so far it has received approval.
1 Kg pork butt reasonably fatty
20 gm salt
60 gm sun dried tomatoes
3.5 gm fennel
3.5 gm black pepper
2 gm...

I created this recipe on Sunday and it turned out real good so I wanted to share it with everyone.

EL Poco Loco's
Fresh Jalapeno and Pepper Jack Cheese Sausage

10-lbs ground pork, fine grind
1-lb of Diced High Temp Pepper Jack cheese
3-tbsp salt
1 1/2-tbsp freshly ground black pepper
1-tbsp...

My Baby sister will be migrating from Canada here to sunny Florida , She just loves my Oktoberfest Brats . so i made a batch

Grinding a boston butt.

Spices,cases, milk and eggs ready to mix into the meat

All stuffed

Linked and ready for a fridge nap then packaging.

The recipe...

Here's my first go in the New Year at making Boloney or Baloney or, more formally, Bologna . I've had many requests from the boys to make some. I wanted to make something UNLIKE the overly-smooth pink stuff one now finds in the supermarkets. I remember year ago getting a 'courser-textured'...

I originally developed this recipe for someone asking for a recipe that used beef, tomato purée, thyme, and sage, and whatever else. I'm allergic to beef and can't eat it, anymore, but I thought this sounded good. I used my sausage workbook in Excel to develop this.

Some friends made it this...

Made these up this fall a while back and thought I would share some pictures with ya all.

Made up a batch of Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker

Here's the Pork and beef ground up using the course...

Hi folks
Christmas is round the corner and that`s when the urge to making sausage is on top for me. I and my colleague have spent a few weekends to this business. This weekend we made a Christmas cocktail sausage inspired by some typical Christmas spices. To make it easy we bought already grinded...

Hi Sausagemakers,
When you stroll past the stores in a mall just before the holidays, perhaps you`ve often stopped at the place that sells smoked sausages. You know the one... it`s got a hardwood in its name and they offer several types of gift baskets for the holidays. Lots of folks like their...

I decided to make a couple of batches of fresh sausage this past weekend as I had most of the ingredients handy. I'll be making 'bockwurst' -a sausage I've made previously back in May with good results. The other is 'Käsewurst' ( 'cheese sausage' ). Both batches will be about 5 pounds.

Recipe for...

After my marathon sausage tour last week I had 2 lengths of casing left so I put them in salt water a put em back in the fridge.Yesterday the missus made a big batch of Chili. I woke up this morning thinking Hmmm, I'm gonna try a chili sausage

So, I mixed about 6 cups of chili, 2 cups of cooked...

After having made several successful batches of traditional Polish kielbasa (my wife`s family are Polish), I decided to investigate some sausage recipes that would reflect MY own Basque heritage.

I have made a number of `Basque-style` dishes before, but never looked into the `tube-meats.` However,...

Dave's Dilly Dogs

I absolutely love fresh dill and have looked for a recipe for Dill sausage off and on for a year or so to no avail. After reading Stan and Adam's Home Production of Quality Meats and Sausages I decided I can make my own recipe easy enough. After a few tries on adjusting the dill...

Pork and apple is a perfect match, eg roast pork and apple sauce. So if that flavour combination combination appeals, you might like this. A simple, interesting taste.

I used 2Kg Pork Neck 80/20
28g salt
3.2g White pepper
120g Grated tart apple
100ml Apple cider

Freeze the fat if adding. Cube the...

Chuckwagon , Hi Chuckwagon;
I have spent hours online looks for a old timer Summer Sausage Recipe My uncle had the best summer sausage recipe I ever ate but took it to his grave with him. I don't have a clue what goes into this sausage that gives it that unusual taste and zip it had. I've tried...

(See photos by Keymaster at this link:
( Also : The recipe for All-Pork Frankfurters is below. Scroll down to: Lone Peak Hog Longhorns )
_____________________________

Hobble Creek Hot Dogs
(Ranch-Made All-Beef Frankfurters)

2 level. tspns. Prague Powder #1
4 tblspns. uniodized salt
10...

In an effort to cure my salami hangover I made up a batch of kielbasa this past weekend. I really needed to make something delicious and get it right.

10 lbs after 4 hrs hickory and overnight bloom

I also put 5 lb belly in CW's honey maple pepper bacon cure.

Also, this time of year is for...

I thought I'd try something a little different this time instead of the ol' stand-bys of pork & beef. I purchased some chicken thighs & decided to try a chicken sausage using Thai spices.

The fairly extensive list of ingredients. 'Galangal' is a ginger-like spice with some floral hints-very...

As our buddy Jason Story (story28) gets ready to open his charcuterie shop in D.C. with his new bride-to-be, (see photo and story here: he`s asked me about the sausages I`ve tried at one time or another. I posted this list once on the English sausagemaking forum. Perhaps the members here could also...

I thought I would share my first experience with making sausages, or more accurately, frankfurters.

It started innocently enough, I mean how hard could it be? Read up a bit, talk to a few folks, dismiss any advice from both sources and just go with it right? It's only meat and spices...

Using a...

My mother-in-law celebrated her 80th birthday and so a party in her honor was thrown this past weekend. One of the requests I received was to bring enough kielbasa for 20...-the unfortunate part was I didnt get this request until a few days prior to the event.
So between work & other commitments, I...

Grinding up some semi frozen meat chunks

spices added ready to mix

stuffed

into the smoker

finished smoking

cooling down

sliced and ready to eat

the recipe

Bier Wurst

7 lbs. beef chunks
8 lbs. pork chunks
1 Tbs. black pepper
1 Tbs. whole mustard seeds
1 Tbs. cure #1...