Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.

We have a little meat shop about 40 km from us that a swiss fellow opened up. I've tried a few of their products just to see what they have and I haven't been real impressed. They tried a new sausage this fall that as really nice though. It's a ham sausage in a 42 mm hog casing but it has a fair...

Christmas Kiełbasa 2020
Every year at this time I crank out a larger than usual amount of kielbasa and share it with my friends. This year I made a traditional Polish sausage with the essential ingredients: pepper, garlic and marjoram and added two optional spices, caraway and mace. The sausage...

It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking...

I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.)

I followed the recipe (Marianski’s?) on the sister site, except I...

First time making Mettwurst.

This season I had an abundance of elephant garlic from my garden. Not a true garlic, elephant garlic is actually a type of a leek. But it looks like a garlic on steroids and has a milder, less astringent flavour than regular garlic. Once cooked, it has a sweet and mild garlicky flavour. It works...

Hi guys!! I ground up some venison summer and pork for summer sausage with 70% venison 30% pork. I used the correct amount of cure #1 in the mix. I stuffed it right after mixing it up and placed it in the refridgerator. Was planning on smoking next day, but unexpected things came up, and haven't...

I see a lot of recipes stating to ferment at a certain temp and humidity without talking about PH. I am about to make a Mettwurst from meatsandsausage that calls for a 48 hours ferment with no culture. Since this is basically fresh sausage (from what I can see) am I stating the obvious by saying...

Made up a small batch (2000g) of a new (to me) recipe from meatsandsausages.com ( I used the recipe as a guide, but made a few changes along the way:

- 850g shoulder, 150g belly fat (the shoulder was lean)
- Unexpectedly out of marjoram, used thyme
- Ground meat/fat through 7mm plate
- Smoked six...

Kiełbasa Polędwicowa - Pork Loin Sausage

These days commodity pork loins regularly go on sale at supermarkets providing excellent raw material for a variety of applications. Many believe pork loin meat is too lean or lacking in flavour to be used in making sausage. Nothing could be further from...

So I decided to somewhat make Stefans kielbasa but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense if I wanted it to be at a safe nitrite level for...

In a previous thread I had made some venison dried salami in a pepper lined cloth casing. My friend brings these in from Germany for his little Artisan sausage shop. I was helping in his shop yesterday as it's hunting season so he is extra busy. I brought in 12 pounds of venison from the deer I got...

Just throwing this out there.
I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can...

My daughter requested some jalapeno sausage for when she's home from school for Thanksgiving, so I decided to find a recipe that included some cheese to make up for her. What I ended up doing is using the Jalapeno Sausage recipe at meatsandsausages.com ( as my base recipe. I omitted the wine, onion...

I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste...

Intend to make some Polska Kielbasa Wedzona this weekend using recipe from this site as below. I would like to know if there is an advantage when hot smoking the sausages whether it is worth the effort to pre cure the meats, and if so, do you dispose of the liquid that comes out of the meat, or mix...

Hey guys,
Lets start by saying that I live in Thailand where the temperatures and humidity are extremely high.
I've been religiously making smoked sausages every week since I've been having a lot of free time due to Covid.
In the past couple weeks I have been having the same issue. I cure (24hrs)...

I have been looking for a recipe that will give me the flavor of a Johnsville brat. I came across this one.

I have never used phosphate, citric acid and sucrose and I don't know where to get them. Could someone tell me what those ingredients are for and if they are nessesary to use? Also if...

Saucisson aux chanterelles
This has been a fantastic season for chanterelle mushrooms in my neck of the woods. It’s been a while since I made a mushroom sausage, so why not? On this occasion I crafted the sausage based on a recipe in a book titled Charcuterie Specialties written by French Grand...

While I'm roasting a 50 pound hog today for our Search And Rescue groups End of summer dinner I'm going to make 40 pounds of smoked Paprika, chili Habanero cheese smokies. At this time of year I'm usually making sausage with the the last of last years wild game meat to make room for this years...

This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original...

I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc.
I thought it would be nice to give this sausage...

Hey gang. I wanted to announce it here first (albeit a little early) that there's going to be a new sausage series called Celebrate Sausage airing October 1st 2020. There's going to be 31 episodes (one a day) and each episode will feature a different sausage from around the world. It's a true...

I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then...

My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm...

Hello Everyone!
I've been messing around lately with making fast fermented American style pepperoni!
Here's the recipe that i've been using, it's basically straight out of Marianski's book :

Pork 900 Gr
Pork Fat 100 Gr
Salt 27 Gr
Cure #1 2.5 Gr
Dextrose 10 Gr
Sugar 10 Gr
Black Pepper 3 Gr
Smoked...

Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....

Hi everyone! I hope you are all well and stay healthy....
I need an advice from you if possible - could you please help me with a Sausage recipe for large casing diameter 70-75 mm? I had this recipe before and used it for sausage approximately two years ago but cannot find it now... I am not...

I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend.

It works brilliantly!

I ground 50/50 beef and pork through a 1/4 plate, seasoned, then fed through the 1/8 plate, then through the Champion.

The result...

With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging...

Plescoi is a romanian registered sausage, protected under EU laws. Its name comes from the village of Plescoi located in Buzau county. Plescoi sausages are smoked sausages produced from a mixture of mutton and beef, sometimes chevon (goat meat), spiced with red chili pepper, garlic and thyme. This...

Hello, I was wondering if I can hang my cooked summer sausage in my curing cabinet at 58 degrees with a 65% humidity. The sausage has curing salt #1 and as been cooked in my smoker. It seems a bit soft so I was wondering if I can hang it in my curing box?

Thanks

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post:

I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs...

I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bologna I've found all seem to use smoke, and yet when I purchase sliced bologna...

I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web...

I've been making Linguisa for about 30 years. Always using the recipe and process in Rytek's book, Great Sausage Recipes and Meat Curing. Based on the book, the only thing I didn't do according to his recipe was mix all the ingredients minus the water and vinegar and let it sit in a cooler...

So,
Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth...

I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.

I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
Trotters
Skin
Fresh Hocks

OK , I will try posting pictures here .This is my very first attempt at making any kind of sausage . I got the grinder attachment for my Kitchen Aid mixer .It works perfectly for grinding but leaves a lot to be desired for stuffing. I have ordered a stand alone stuffer from amazon which should...

Silesian Head Cheese

Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.”
What exactly does “16° Bè (64° SAL)” mean and how is it made?

Back to the roots! Made a small batch of old country style garlic sausage. Nothing exotic, 4kg pork 0.5kg goose breasts and 800g back fat. No fillers or anything else. Added extra fat and cured chunks of meat for 48hrs just like the old days. Seasoned only with salt, pepper, a hint of marjoram and...

I have gone through all the summer sausage recipes and posts that I could find on the site and answered a number of my questions, but found that this led me to a couple more. I'm hoping that there are quick answers for those in the know...The plan is to make Marianski's summer sausage So the...

Hi all!
I am trying to make some Texas hot links and I can't find the right dosage in grams/weight for mustard powder, sweet paprika, onion powder and garlic powder. How many grams should I try for these spices, for 1kg of meat?
Thank you!

Howdy All

Received a breakfast sausage recipe from a friend several years ago, and it includes the herb Savory. I have never made it. Just ran across it again, a day or so ago.

I used to grow herbs way before I ever thought of making sausage. I don't have any on hand. So, I need to go looking...

Hello All, especially RedZed

When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?

Rex

If you like potstickers, and you like sausages, you might just love this recipe!

(If you want, you can skip this intro and go right to the recipe in the next post/reply)

Making filling for potstickers was actually the first reason I got into grinding my own meat, many years ago (because I...

Hi all,

Long time lurker, first time poster here.

I'm planning on making a spicy sausage in a few days with a variety of South American chilies, cilantro, coriander, garlic, onion, etc., and I was considering adding some lime for a bit of tanginess. I know some chorizo recipes use vinegar, but I...

Hello all,
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture....

Hi,
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark