Sausage Making: It Isn’t the Meat

Browse the FAQs page for more details on this matter, but we want to be sure you know how many options you have in sausage making due to the simple fact that it isn’t the meat that makes sausage. It’s the sausage seasonings.

Whether you use chicken, beef, venison, pork, lamb or other meats, you can make sausage. Making it with one meat rather than another, however, will require different amounts of added fat and different levels and types of seasonings. See below for more information about this or shop our selection of sausage grinders, seasonings, stuffers, and kits now. Call us if you need help!

Don't stop at sausage making, we also have food dehydrators, meat curing ingredients and more. Read on to learn about all of our great tools to make your food processing easy!

If you plan to make venison sausage, you will need to add pork or beef to it so you’ll have enough fat for binding the meat and retaining juices. However, you can also use what’s called a fat replacer. We carry it here. This is a great way to create leaner sausages, perfect for those who need to keep an eye on cholesterol. The replacer simulates the creamy texture of fat while it binds the protein and juices. You’ll also need to add sausage seasonings to the meat, of course, and we offer a big selection. Choose from a long list of seasonings that includes:

• Andouille, Red Hot, or Chorizo – spicy and perfect for soups and Cajun or South American dishes
• Beef Summer or Beer – traditional seasoning for home made sausage from your kitchen
• Italian, Polish or German – these are perfect on the grill or in ethnic cuisine
• Salami seasonings – we have many different kinds perfect for the appetizer tray or pre or post game fun
• Venison summer or salami – seasonings made just for venison will bring great results

Shop the selection of all sausage maker supplies and let the fun begin!