Sunrise Summer Sausage
Semi-Dry-Cured Summer Sausage

Summer sausage has not been traditionally made during the summer months - it was consumed during the summer! Historically, the air-dried favorite has been made during the colder winter months, becoming bacteriologically stable as it dried...

Hey DaveZac, you asked about a summer sausage . Try this semi-dry cured sausage. I think you'll be quite surprised.

Chuckwagon`s Summer Sausage
(Semi-Dry Cured Summer Sausage)

5 lbs. (2.267 kg.) beef chuck
5 lbs. (2.267 kg.) pork butt
2 level tspns. Instacure No. 1
4 tblspns. uniodized...

Like the title said, nothing real special, and it's not even cooked yet! But I had fun making this stuff. It's been almost 4 months since my last batch and I have been going through withdrawals!!! :shock:

Meat and veggies ground for boudin

Boudin done and ready to twist and package. No other...

Some of the members participating in the Dry-Cured Projects , said they would like to pass a little of the long curing period by making a Cooked - Cured type sausage to snack on while waiting. If you have a favorite recipe for a cured n' cooked sausage, whether it is smoked or not, why not share it...

Having just completed my first smoke with the kielbasa, I still had about 15 lbs of pork butt to put to good use.

Chilled & cut for the grinder:

I decided to make Mexican-style chorizo - a favorite for breakfast, but I can't abide the greasy orange stuff they sell in the super markets. The...

Last weekend, I decided to make beef & pork franks. First time using sheep casings, too.
I'm made emulsified sausage before (bockwurst) as well so I had 'some' experience in the process.

ten pounds of pork and beef. I actually made a 5 pound batch of franks (80% beef, 20% pork) and saved the rest...

Robber`s Roost Rawhide
Black Pepper Semi-Dry Cured Meat Stick

I've put together a snack stick over a period of time, that closely imitates Polish kabanosy but is more chewy in texture and is flavored with salt, garlic, and black pepper only. It`s made of pork and is an emulsified sausage,...

After having success in first foray into sausage-making with the italian, I looked forward to trying something a bit more ambitious.

This time: Bockwurst-a family favorite in the past so there was much noise for me to create something 'as good as' the store-bought versions....

Based upon this...

Hey Forum Members,

While in Colorado my father-In-law talked about a sausage called linguiça from some research it is a Portuguese Sausage that my wife and father-in-law really like so I am thinking about making it! I am still looking for a recipe and was wondering if any of the forum members know...

Recipe for Lawman`s Landjager (sic) has been archived due to to safety concerns in the process outlined.

Here are our... Winning, Proven, Endorsed, And Recommended Recipes. (Whew!) :roll: Some sausages just speak for themselves. They are either WD's Contest Winners or they have been sponsored by another member. If you would like to sponsor someone`s recipe so it will appear on this list, drop a PM to...

My first attempt at sausage making is now under my belt. I made a few rookie mistakes but Chuckwagon`s 32 sausage making tips to save you Grief stopped me from making 32 mistakes but I found a few that he did not anticipate (Steelchef warned me that he was getting old and forgetful)
I used the Hot...

Here`s a different type of sausage than most folks are used to. It`s a Vienna Sausage but it`s not quite the stuff you`ll find in those short cans with the pop-tops on your grocer`s shelf. By the way, have you noticed the canned stuff is no longer packed in gelatin? Kids were whining about the...

I love the Charcuterie book and had to give the garlic sausage recipe a go, I added some cayenne pepper for a little kick.

6lbs of pork butt cut up and seasoned and in to the fridge overnite.

Spread out to get crispy in the freezer.

Grinding with the kitchenaid is still fine for these small...

Since Chuckwagon was brave enough to try this recipe I thought I would share it with y'all.

Canadian Country Sausage

3-1/2 lbs pork butt
1-1/2 lbs cured bacon
1 tsp black pepper
1 tsp smoky paprika
1 tsp liquid smoke
2 tsp Frank`s or your favourite hot sauce
1/2 tsp marjoram
1 tsp onion powder...

boning out some butts

Grinding the meat

Grinding the spices

Flushing the cases

Stuffing

Linking

Into the smoker

More pics and the recipe, once they are finished this evening

grinding up some pork

mixing

stuffing

into the smoker

all done smoking

cooling down

packaging up

on the plate

the recipe

Cactus Gap Kielbasa

12 lbs. pork butt
1 tsp. liquid smoke in 1 pint of water
2 tsp cure #1
5 garlic cloves (crushed)
5 Tbs. kosher salt
2...

Hello to all on the forum!

I am in a bit of a fix...

Each year in March, quite a few old friends get together for a mini cook. We all gather around at a host's home or property, bring our own cooking apparatus, and cook items that one does not normally see in everyday life. In the past we have...

Last week Save-a-lot had ground turkey on for $0.99/lb I bought 20#

I took out 8# and semi thawed it and ground it with 2# of beef fat from a brisket I had trimmed

Added spices and stuffed into 19 mm collagen cases

linking into individual stix

into the smoker

all done

the...

I have been craving Spaghetti with Italian sausage patties since I woke up this morning (late morning actually since the restaurant is closed today)
So I went in to the restaurant, and threw together a 7# batch of sausage without following any recipe. I did it from scratch but measured my...

Can I use fibrous casings for making fermented sausages? Here is the ones that I normally buy. Thanks

I know I am on the wrong side of the pond but I have an old Polish lady that still walks about does chores etc. that is turning 94 on the 13th. She is a war orphan that was smuggled out and ended up living the rest of her life in various places in Africa.Would love to get her one for her birthday....

pork meat with 20% fatt

16-18 g sea salt/kg to taste
5 g pepper black/kg
3-5 g garlic /kg to taste
10 g hungarian sweet red paprika/kg

grind meat thru 6 mm plate mix well and stuff in 29-32 casings , twist them 20cm long

good for frying or grilling

Well my summer sausage I made 2 weekends ago was great in flavor, and texture. The only thing I would like with the next batch would for it to be a little firmer. I used 7lbs of venison, 4.5lbs of pork shoulder, 1lbs of pork back fat and 1 cup of water for a 12.5lbs batch. I was thinking about...

What does everyone think about using or not using soy protein, milk solids or even fermento inthere sauages. I understand why there used. Also the engish use a lot of rusk and breadcrumbs. Do you omit these in there recipys. I mostly stick to the meat and the spices. How about you?

I've got a problem with my boudain sausage. The rice and meat is all cooked and cooled and stuffed in my casings. Next I try to steam them to an internal temp. of 152. They start to blow out. They were only at 140 internal. I'm thinking the the rice is exspanding when they heat up. I put a fresh...

Well I made 12.5lbs of summer sausage this last weekend. I also made 25lbs of brats. I am very happy with how the summer sausage came out. Thank you Chuckwagon for all your help I would not have gotten to this point of sausagemaking without your help!! The only thing I have to get better at is...

Hello I am new to the forum. I am going to be making some summer sausage and bratwurst next weekend. I just have question on the type of pork to use. I have a choice of either pork trim or a pork shoulder roast which one is best to use? I am also adding pork backfat to the brats for the added fat....

I have recently been making a fresh polish sausage for Christmas and Easter. As I learn more from you folks, I realize that the term polish sausage is very generic in nature. Probably because we don't know better.

So now I want to turn my holiday breakfasts into the real deal. Can any of our...

Kabanosy (by Stan Marianski)

2.0 kg. (4.4 lbs.) lean pork butt or ham
3.0 kg. (6.6 lbs.) pork trimmings
90 g. salt
12 g. Instacure #1 (U.S.stregth)
10 g. sugar
10 g. black pepper
3 g. nutmeg
3 g. caraway

Cut the meat into 5cm (2 inch) cubes, mix with the salt and cure #1, and pack tightly into...

.Well fellow sausage makers I am trying my first cold smoke. The weather here is now cold enough it snowed three days ago so I'm ready to go. The recipe I am using is from the polish side of this site by Miroslaw (Mirek) Rozmyslowick. If I figure out how to post a link to that recipe I will do it....

For total of 5 kg

A. INGREDIENTS:

1. Meat from whole chicken (3-5 whole chicken )

B. SPICES AND OTHER MATERIALS:

I. SPICES:

a) Used for curing:

1. peklosól - 0,10 kg
2. water 0,5 litre
3. white sugar 0,010kg

b) Added during production:

1. salt +/- 0,005 kg
2. black pepper - 0,005 kg
3....