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Sausage Making Supplies & Equipment

Sausage making at home is easier than you think — with the right tools.

Customer Favorites

The sausage making tools & supplies serious home makers refuse to work without.

  • 25_lb._Electric_Sausage_Stuffer
    Sale

    25 lb. Electric Sausage Stuffer

    • 🚚 Free Shipping
    Only 3 left
    $3,273.69
    $3,273.69 $3,445.99
  • Netting Roll Collection
    Sale

    Netting Roll Collection

    Size:
    • Size 8
    • Size 10
    • Size 12
    • Size 14
    • Size 16
    • Size 20
    • Size 24
    • Size 28
    • Size 32
    From $12.59
    From $12.59 $13.99
  • Whole-Hank-Hog-Casing-Main-Img;Whole-Hank-Hog-Casing-Life-Shot;Whole-Hank-Hog-Casing-Inside-Packaging;Whole-Hank-Hog-Casing-Recipe-32-35-mm;Whole-Hank-Hog-Casing-Comparison

    Premium Natural Hog Casings, 1 Hank

    Size:
    • 29-32 mm
    • 32-35 mm
    • 35-38 mm
    • 38-42 mm
    $29.99
    $29.99
  • Dry_Aging_Collagen_Sheets
    Sale

    Dry Aging Collagen Sheets

    $25.19
    $25.19 $27.99
  • Pretubed natural hog casings 35-38mm on plastic sleeves

    Pretubed Natural Hog Casings

    Size:
    • 29-32 mm
    • 32-35 mm
    • 35-38 mm
    • 38-42 mm
    From $25.99
    From $25.99
  • High_Temp_Cheddar_Cheese_20_lbs;High_Temp_Cheese_Instructions
    Sale

    High Temp Cheddar Cheese 5 lbs.

    • Withstand up to 400°F
    $44.09
    $44.09 $48.99
  • Insta-cure-1-naturally-colored-curing-salt
    Sale

    Insta Cure™ #1, Naturally Colored (No Red Dye)

    Size:
    • 4 oz
    • 8 oz
    • 1 lb
    • 2 lbs
    • 5 lbs
    From $4.99
    From $4.99 $12.99
  • Stainless Steel Bacon Hanger

    Stainless Steel Bacon Hanger

    Size:
    • 4 Prong
    • 6 Prong
    • 8 Prong
    • 10 Prong
    • 12 Prong
    • 14 Prong
    • 6 Prong - Double Sided
    • 8 Prong - Double Sided
    From $13.99
    From $13.99
  • A stand-up, resealable pouch of The Sausage Maker's Natural Sheep Casings pack, on a clean white background.

    Natural Sheep Casings Home Pack

    Pack Size:
    • 1 Pack
    • 2 Pack
    From $22.99
    From $22.99

  • There's plenty more...

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Maker's Pick

What serious makers are stocking up on right now.

Pro-Grade Equipment

Commercial-grade gear for makers who process serious volume.

Smokin' Deals

Select Maker Deals on sausage making supplies and meat processing equipment.

Build Your Setup

Every legendary batch starts with the right equipment in the right order.

What sausage making supplies do I need to get started?

To make your first batch, you need sausage seasoning, casings, a sausage stuffer, and a digital thermometer. A kitchen scale also helps you measure seasoning accurately. A meat grinder is optional if you start with pre-ground meat. If you plan to smoke sausage at low temperatures, you'll also need a curing salt such as Insta Cure #1. See our guide to the tools you need to make sausage at home, or start with a sausage making kit.

What type of sausage casing should I use?

Choose the casing that matches the sausage you're making, because diameter matters as much as material. Natural hog casings (29–35mm) are the standard for bratwurst and Italian sausage. Sheep casings (20–26mm) suit breakfast links, hot dogs, and snack sticks. Collagen casings are uniform and easy to use. Fibrous casings are non-edible and are used for summer sausage, bologna, and salami. Browse our sausage casings or read our guide to choosing the right casing.

Do I need a meat grinder and sausage stuffer to make sausage at home?

Not always. You can skip the grinder by starting with pre-ground meat, but grinding your own gives you control over the cut, fat ratio, and texture. You only need a stuffer for links, since bulk sausage and patties need no casing. For links, a dedicated stuffer works far better than a grinder's stuffing attachment, which re-works the meat and can smear the fat. Compare meat grinders for your setup.

What size sausage stuffer should I buy for home use?

Buy a stuffer that matches your usual batch size. A 5 lb. stuffer handles family-sized batches and stores easily. A 10–15 lb. stuffer is the best fit for regular sausage makers and hunters processing deer, because you reload less often. 20–30 lb. models are built for high-volume and small-shop work. Compare sausage stuffers or read our stuffer buying guide.

What is the difference between fresh and cured sausage?

Fresh sausage contains no curing salt. It's kept refrigerated or frozen and must be cooked before eating, like breakfast sausage or fresh bratwurst. Cured sausage contains a measured amount of curing salt. Insta Cure #1 is for sausage that will be smoked or cooked soon, such as snack sticks and summer sausage. Insta Cure #2 is for dry-cured sausage aged for weeks, like salami. Read our guide to curing salts or shop curing ingredients.

Where can I buy sausage making supplies?

You can buy sausage making supplies online from The Sausage Maker, which has served home sausage makers and meat processors since 1978. We carry sausage casings, sausage stuffers, meat grinders, sausage seasonings, and curing ingredients, plus starter cultures, high-temp cheese, and smokehouse supplies. Order online for shipping, or choose local pickup at checkout and collect your order from our Buffalo, NY location.

Sausage Making 101

Get everything you need to craft delicious sausage in 4 steps.

News From The Maker's Bench

Products, people, and the community behind them.

  • A package of Spinach Feta Chicken Sausage Seasoning displayed on a countertop with cooked sausage links, a sliced onion, a bowl of crumbled cheese, and garlic.

    New In: Spinach Feta Chicken Sausage Seasoning

    Our Spinach Feta Chicken Sausage Seasoning brings a bright, Greek-inspired profile to homemade chicken sausage.

  • A digital banner or logo graphic for 'THE MAKER HUB' featuring stylized red and dark brown lettering with a paintbrush graphic integrated into the design, and a row of small circular profile pictures underneath on a white background.

    Join The Sausage Maker Community

    Trade tips, share your latest batch photos, and swap techniques with thousands of home makers just like you in our free Facebook community.

  • Sausage Maker's workshop interior showing multiple smokehouses with bright red and black tops arranged in rows.

    A Message from The Sausage Maker

    All of us at The Sausage Maker want to take a moment to express our heartfelt appreciation for your continued support of American workers...

From TSM Blog

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Let customers speak for us

from 18812 reviews
Mexican Chorizo Seasoning 2lb 8oz
Namon Barlow
I already have this product I was running low

I already have this product I was running low. It's very good.

Mexican Chorizo Seasoning 2lb 8oz
Pre-tied Clear Fibrous Salami Casings 76mm
Mike
Love these casings

Love these casings. Don't have to worry about them splitting open like natural hog casings. Any casings left over can be stored and used later. I have used them over a year later with no issues. Like that they are pre-tied, one less thing for me to do.

Pre-tied Clear Fibrous Salami Casings 76mm
Natural Hog Casings Home Pack
Jeff Hagemann
Polish Keilbasa Sausage

My FIRST Sausage of any kind. Casing were easy to work with. Overnight in water with some Baking Soda and they threaded on horn easily.
I can see I need practice stuffing to get uniform size.

Natural Hog Casings Home Pack
Premium Natural Hog Casings, 1 Hank
Alex Evans
Every time I order it comes on time the product works great

Every time I order it comes on time the product works great. I made 50 pounds of Italian sausage. It came out delicious. The sausage maker always comes through for me.

Premium Natural Hog Casings, 1 Hank
Premium Natural Hog Casings, 1 Hank
Anonymous
Good hog casing, good company

I ordered one Hank of hog casings and my ordered was shipped and delivered promptly. The product was perfect for my needs and I will be ordering again.

Premium Natural Hog Casings, 1 Hank
Savory Bacon Burger Patty Mix
Steven Webb
I use it to make deer meatloaf with out adding any fat cook on pellet smoker comes out great

I use it to make deer meatloaf with out adding any fat cook on pellet smoker comes out great .. non-deer eaters love it

Savory Bacon Burger Patty Mix
Fresh Collagen Casings 32mm
Howard Camardelle
Great casings!

As soon as I got notification of these being back in stock I jumped on them. The fresh collagen casings are so easy to work with.

I did some pork links today and they turned out great!

Fresh Collagen Casings 32mm
Premium Natural Hog Casings, 1 Hank
Luke Mentzer
great quality hog casing

great quality hog casing. creates a nice snappy venison sausage

Premium Natural Hog Casings, 1 Hank
Non-Fat Dry Milk, 5 lbs.
Luke Mentzer
second time buying

second time buying, works amazing. very nice fine powder. works as a great binder for my venison sausage

Non-Fat Dry Milk, 5 lbs.
Fresh Italian Seasoning Bundle
David Turner
The seasoning bundle is better than I expected.

The seasoning bundle is better than I expected. The hot Italian is great!

Fresh Italian Seasoning Bundle
High Temp Cheddar Cheese 5 lbs.
Harry Swauger
This is my choice for great high quality high temp cheese for my deer

This is my choice for great high quality high temp cheese for my deer, hog and pork butt sausage!!!
Everybody loves it and now I’ve been asked to make other friends sausages!!!
Great Product!!!
Thank You

High Temp Cheddar Cheese 5 lbs.
Natural Sheep Casings 18-20mm
Jeff Hagemann
My FIRST making of Pepperoni Snack Sticks

Used theses casings for my FIRST making of Pepperoni Snack Sticks.
Untangled easily and no blow outs. Will definitely continue to purchase their casings.

Natural Sheep Casings 18-20mm
Non-Fat Dry Milk, 1 lb. 8 oz.
Jeremiah Grundy
Great quality

Great quality. Superior to other binders that I have tried. Great moisture retention.

Non-Fat Dry Milk, 1 lb. 8 oz.
Insta Cure™ #2, Naturally Colored (No Red Dye)
Mark J Clark
Really to be honest this is my first time working with cure#2 so far we very happy.

Really to be honest this is my first time withou

Insta Cure™ #2, Naturally Colored (No Red Dye)
Stainless Steel Digital Dry Curing Cabinet
Michael M.
Bought this a couple of years ago, glad I did!

Bought this a couple of years ago. The products that I've made using this has already paid off the unit for itself .. roughly 10 Pancetta, 5 different Bresaola, a couple of Lonza, several Lomo, and the roughly 4 dozen salami (Genoa, Milano, Spanish Chorizo, several Lamb versions, a couple of Sopressata versions, and Pepperoni) .. so I'm very happy with this unit. I did have to redirect the air baffling on the fans since as they are delivered they tended to cause case hardening. But that was easy enough with a little trial and error.

Stainless Steel Digital Dry Curing Cabinet