The Start of Good Sausage Recipes

Sausages are as diverse as the many world cultures. In fact, some people take their sausage recipes very seriously: just ask the butchers of Munich about their white sausage. Finland and Thailand have their own variations of sausage seasonings, just as do the Chinese and gourmets of Italy.

Most cooks agree one of the most important factors in making sausage is the fat content and size of the grind. The meat, whichever you select, should have a 35 percent content to maintain consistency. If it is too lean, the sausage will be dry and crumble when cut. Grinding through a 3/16 or 1/4 inch plate will give you the same uniformity as that in a supermarket or from the butcher. You don't want it too small or large.

First lesson in sausage preparation is to never use iodized salt. It imparts an unfavorable after taste. Use natural casing when possible to get the full flavor of the sausage seasonings. Make sure you use fresh spices; not the jar or package opened two years ago. It makes a difference in sausage recipes. Try new seasoning like Hungarian paprika for more than just color. It is mild and sweet. Rubbed sage and rubbed savory are ideal for breakfast sausage. Check out our lower-than-supermarket prices for spices, and don't forget we carry seasoning and sausage seasoning kits for all kinds of tasty treats: venison, breakfast, pork, Polish, German, Italian and more. We specialize in sausage but also carry seasoning for barbecues, Buffalo wings, gravy, chicken, pepper steaks, and even Memphis rubs among so many more. Sausagemaker.com brings you one of the largest inventories of bases including turkey, chicken, beef, ham, seafood and low salt.