The Art of Sausage Making

At sausagemaker.com we can get you started with all the equipment, seasonings, and products you need. If you are an old hand at sausage making, explore our vast inventory of seasonings which will inspire you to try new sausage making recipes. Most customers who take the time to learn the process never go back to store brands.

What are sausages made of? It is ground or chopped meat mixed with various seasonings, and stuffed into natural (intestines) or manufactured casing. Traditionally, they were made to be symmetrical; but today can be found in many shapes. The meat is often pork, lamb, beef, poultry, veal or wild game; alone or in combination.

Sausages are not just fresh pork you see in spaghetti. Sausage making recipes are available for bratwurst, boudin, bologna, andouille, frankfurters, cotto salami, Genoa salami, pepperoni, head cheese, scrapple, and a host of other products.

Some people like their sausage making meat smoked prior to grinding; we have smokers as well as products for those of you with smoke house plans, dehydrators, and kits. Most of all we have the definitive book on recipes and curing, used by food science programs in the United States, Canada, Britain and Australia.

With the wide assortment of choices, the hardest part of the process will be in determining how you want the meat prepared prior to grinding. Preferred methods include brine cured, cooked, smoked, and fresh (raw). This is a great time to experiment with them all.

Making your own sausage assures that you will get a product which suits your taste. You determine the meat, fat and seasoning content. Doing it yourself permits control of your nutritional needs. Besides, it's fun!