A few days ago I made yet another sausage using Canada Goose breasts and pork. And this time, rather than using chilies, paprika, fennel and other spices, I made a basic farmer style sausage nicely flavoured with Polish favourites: garlic, marjoram, all spice and nutmeg. It is, however,...

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :(
So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D
Here's the recipe:

We've tried many dry cured and semi dry cured pepperoni...

Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck.
I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red...

I ground up pork butts to make my normal sausage recipe except this time I used Morton's salt substitute for a no sodium sausage for my Mom but after mixing and frying up a patty it has a weird chemical taste. It's the same recipe I always use except that Morton's, I think it's too much of the...

I love fixing myself a simulated egg McMuffin for breakfast. For sausage, I have been using the frozen pre-cooked sausage patties from the grocery store. Recently decided to try to make my own pre-cooked patties. Cubed about 4 pounds pork (72% loin, 18% back fat, and 10% picnic) and mixed in 1.5%...

Happy New Year to everyone!
I am going to make 6.5 kg of Summer sausage tomorrow. 50/50 pork shoulder and lean beef.
I don't want to use FL-C culture this time and don't have fermento on hands so... I decided to use dry buttermilk. I could not find just dry buttermilk in neither of 5 supermarkets...

Hi Guys I've been busy, but here is a simple question , with probably many answers.

What methods have you found work out best for getting most of the trapped air out of your stuffer?

I tried many ways and dreamed up a few of my own. I have some good results, but would really like to here from you...

I set out to re-create the beef sausages made in the famous Lockhart, TX BBQ establishments like Blacks, Smitty's, and Kreuz. They all make a beef sausage, simply seasoned, with a unique soft texture. There isn't a modern recipe shared for these sausages but some old information basically stating...

I made some kielbasa and bacon for Christmas gifts this year.

Hello Fellows

I have misplaced my marianski book.

He published a full list of herbs and spices, and suggested amounts, for making your own formulas.

Is it posted on this site? Can somebody point me toward the link? Or reproduce the list in a response?

I typically make 2.25kg /5 # batches of...

When making fermented cold smoked sausages, I know that small farm bread and raised pigs of at least 1 year of age are enourmosly superior to a standard meat found at the average butcher, where I live (croatia, central europe). Those pigs are intensly raised for only around 6months, and the quality...

Hi everyone, I was searching this forum for a good hot dog recipe and found a few. Couple of them call for Trehalose, Sodium Erythorbate & MSG use. Not too many recepies on this forum call for these stuff. Neither Marianski recipes do... I tried to search the forum to find more information on this...

Pork Loin Sausage

This is an easy to make sausage that will impress your fat-fearing friends! :lol: Beacuse this sausage is so lean, it may be a little on the dry side. However, sliced thinly and stacked on a sandwich with a bit of mustard and mayo it tastes wonderful and will blow away any...

Hi everyone and I have a question to ask: what should I do now? I know this topic was discussed on this forum previously but I need to make a decision and am not sure what to do.
I was making two type of sausages - summer sausage and cervelat. I decided to follow the recipe from Marianski book for...

Hi,
I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would...

Does anyone NOT use a binder when making smoked Polish sausage? I'm smoking about 15 lbs now and have used the Rytek Kutas recipe of using soy protein or powdered milk. I vaguely remember my Grandfather in the 50's when He had a grocery store and I'm almost sure he never used any. What would be the...

I am running out of places to look! Does anyone have a recipe for Bohemian Cream Sausage (Klobosy - not Klobasy)?

Thank you!

Hi guys,

I recently tried my first batch of Pepperettes, used LEM 17mm collagen casings.

I had to get a 10mm stuffing tube to fit the casings...problem is, squeezing the meat down through that little tube almost bent my stuffer ! Any suggestions on a different type of stuffer (direct drive) that...

Sausage with Mushrooms

This turned out to be an excellent grilling sausage, juicy and full of flavours. Recipe from a book prepared by two top French chefs, Jean-Claude Frentz and Michel Poulain, Charcuterie Specialties , 1995. Sausage is semi prepped by poaching so you can freeze it and...

I needed something to do and noticed a 31lb turkey lounging in the freezer. I boned the whole thing out resulting in 17.5lbs of boneless turkey meat. About half of the meat went into a smoked Polish style sausage, the rest into a fresh Italian sausage, turkey burgers and scallopini. The smoked...

Barbeque season in full swing! Time to be creative and make your favourite grilling sausages. I made three different sausages and am set for a while.

Chicken with feta and spinach. This sausage is definitely a hit every time. Recipe is here:

Boerewors, South African farmer sausage. Made...

This is another great tasting summertime grilling sausage. It is a basic Spanish style fresh chorizo, with a good load of garlic and paprika. Based on ingredients in Jeffrey Weiss' Charcuteria: The Soul of Spain . Simple and quick to make and absolutely delicious.

Using a combination of lean...

When I made fresh Italian sausage, I remember a comment about using a minimum of 1.5% salt. Was this a safety thing or a rule of thimb for flavor? I just made fresh brats and multipled wrong using .15% instead of 1.5%. Any harm if refregerated overnight then vacuum packed and frozen?

I consider the hot Italian sausage that I grew up eating the best I've experienced. I've been many places and tried many hot Italian sausages and never came across one that I liked nearly as much. I want to try to replicate the formula at home.

According to the list of ingredients on the...

I want to use up some of my frozen Hatch green chili before the new harvest comes in next month. I've made some sausage before using a basic recipe and just tossing in chopped chili, but I'm wondering if anyone has a tried and true recipe for a good juicy Hatch green chili link sausage.

Hey , Guys

When I make longanisa ( Pinoy ) using cure #1 after grinding I put tin a lug over knight
in the ref. then put it in zip lock bags the next day. Can I put the sausage in the zip lock
bags directly or does a gas have to escape ?

TIA Paul

This is the best site

I`ve been making fresh sausage for a while and I remember somebody here suggesting a minimum of 1.5% salt. Is this a safety thing or a flavor thing? I have a buddy who wants to make the next batch with less salt. Suggestions?

A couple weeks ago I made some Kabanosy and after seeing varying textures of the finished product on Google images I asked the question as to whether or not the sausage should have a smooth finish or be crinkly or more rough. The general consensus is it should be rough. Not to pick on BobK, but Bob...

'Twas Kielbasa Biala Surowa that got me interested in sausage making.

FWIW....I was born here in Elmira, NY, but grew up about 20 miles south in Tioga County, PA.
Tioga County has a somewhat well known coal mining town called Blossburg (hometown of the first secretary of labor, William B....

After making some Kabonosy I looked on Google images at photos of this sausage made by other people and noticed there was a lot of variation in what the final product looked like. Some had a wrinkled appearance while others were smooth.

For all the Polish purists on the board I'd like to ask what...

In the spirit of perfecting the art, I have noticed on several occassions that there were beads of moisture forming on the sausage after they've been in the smoker for a short period of time. I've observed and tried several methods to eliminate that but haven't really come to any conclusion. I've...

Made some Kielbasa the other day so I could smoke them in the electric smoker. They rested in the fridge over night so a all the spices could get to know each other ;D
I only made 10lbs. so just cut the recipe in half.
Here is the recipe:

Ingredients: (Based on a 20 lb batch.)
10 lbs of ground...

Over the years i have been able to make good smoked dinner sausages but have always had issues making larger delli style sausage.
Again yesterday i tried to make a 3 1/2 inch beer sausage. I fried up sample and was good but a lot of fat in the pan.
the mix was 1 3/4lb of lean duck Emusified with...

I saw this casing on Ali Express and bought a 100 meter roll.
It is a 5 layer nylon material and cannot be smoked. But I read that a single layer casing can be smoked.

Its extremely strong and virtually indestructible. But its difficult to link. It came with three rolls of cotton thread and a...

Hello All
I was wondering if most fresh sausage recipes work well if you make them into patties ?
Do not have a stuffer yet !
Thanks !
Knifeman

I have been making fresh Mexican Chorizo for many years, and thought you all might like to try some yourselves.
This is my go-to recipe and is extremely tasty!
Pimenton de la Vera is what I use, and it makes a great addition to this chorizo!
Guajillo and Ancho chiles give it depth, flavor, and...

I'm trying to figure out what's giving the heat and red color of fresh HOT italian sausage. I tried crushed red pepper and my nephew wants more heat. I tried Cayenne. Although it's hotter, it's the wrong kind of heat. Suggestions?

I was just looking at some 16mm (5/8 ) Mahogany Collagen Casings for snack sticks.
I noticed that in the description, it says Use only with stainless steel stuffing tubes.
What! ....... Why is that?

Hey guys!

I made 10lbs of beef/pork pepperoni snack sticks using Butcher Packer kit.

They are 70/30 beef/pork. They have 11.34g cure #1 in them (came in the kit for 10lbs of meat)

Instructions say grind, mix stuff in collagen casings and smoke per schedule below.
Doesn't say to let them bloom,...

Going to get into emulsifying and making sausages this year, it's a step up for me.

I wish I could find natural casing in smaller bags, because I like to test different sizes on different meats, but that's not working out, seems for the most part everyone sells big Hanks , and I do like the...

I have just acquired the book The Art of Making Vegetarian Sausages and found it extremely informative. However, it only covers boiling sausages. If I wanted to smoke vegetarian sausage, I assume it would need a source of nitrates, like meat sausage, to prevent botulism? Has anyone tried smoking...

Well, after much success with Italian Sausages and cured product, I wanted to make some fresh pork bratwurst. I looked up a bunch of recipes and noticed alot them to have eggs and milk in them, which kind of shocked me.......but I followed the recipes anyway. Me personally, next time I will cut...

I have an opportunity to sell jerky and various snack sticks at some local taverns which I will produce at a commercial facility. The sticks will be 19-22 mm and have cure #1 in the recipe and I will smoke them lightly and then finish with baking them to an IT of 152 degrees. I will then let them...

Here is something to make great sandwiches to take along on your Christmas shopping forays. :lol: A great tasting all poultry ham sausage.

For 1kg meat block: 600g turkey breast, 400g chicken thighs 18g salt, 2g #1, 2g white pepper, 2g, garlic, .5g all spice, .5g nutmeg. Cube meat and cure for...

Just before Christmas I managed to crank out what turned out to be an excellent venison sausage made with 50% meat from a Saskatchewan White Tail, and 50% pork. Lean venison and lean pork, ( 25% of total), were ground with the 10mm plate, fatty pork and venison (60% of total) with a small amount of...

I have hog, sheep and collagen casings but I wanted to try and make real skinless emulsified sausages.
The first time I tried it was with a piping bag.
I piped out long lines of sausage meat and then let them harden lightly in the oven at 65 - 70 deg C for about an hour.
The product was good except...

Going to do some experimenting with fresh sausages, and wanted to know if anyone has added cream cheese (like Philidelphia Cream Cheese) to fresh sausages?

Or is there a firmer cheese that would mimic the cream cheese taste, but not go completely gooey in texture?

I am thinking maybe...

I made some Andouille earlier this year - it turned out quite nice - I used some small cubes of pork, mixed with a finer ground mince.
I've bought Andouille from the Best Stop in Scott, La (the best!) - and theirs is much coarser throughout. Like 1/4-3/8 chunks of pork and fat, in a large 45/55mm...