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	Here at The Sausage Maker, we are always excited to hear what our customers have to say! Have a Question? If you have any questions that you would like to ask your fellow sausage makers, please email us. We do our best to answer within 24 hours, or we will post your question here for others to give their input. Have a Suggestion? If you have any tips or suggestions that you have picked up through your own experiences and would like the share them with others, please send them to us! We will post them here for others to learn from. We are particularly interested in hearing your own techniques that make sausage making and dehydrating fruit, vegetables or meat easier. New Questions New! Collette: Its my first yr making sausage with venision, I was wondering if anyone had good vension recipe for smoked garlic sauage and venison honey garlic sausage? New! Cheryl: There used to be a number of wonderful kielbasa makers in Ludlow, MA. The products were so different than the mass-produced type. Does anyone know of any small-batch kielbasa makers in Western Mass.? Servie: Yup - I remember it. Could buy it in Baltimore at Lexington Market and North East Market at Wetzelberger's and another butcher whose name escapes me. Not too long ago, I tried making my own celery sausage without a recipe. I took some pork loin, cut it into pieces, and put it into the food processor with several chucks of celery. Whirled it around until the consistency looked right. Then I fried it up as fresh pork sausage patties. It really had the flavor of the old sausage I remember. Not being a sausage maker, I had no idea what I was doing. Hopefully some of you more experienced folks out there can come up with a good way to make this nostalgic delight. Dan: I have been making fresh sausage (kielbasa) for years. Recently I moved from Baltimore to South Carolina. In Baltimore I bought a celery sausage (originally made at Esskay Meats and then Roma) in rope form. I haven't been able to find that in So. Carolina. Do you or any others know of a recipe I can use to make this breakfast sausage? Thanks for any help. Peter: I live in Baltimore and am planning to make 400 lbs of various sausages. I would also like a recipe for celery sausage if anyone has one. I will share it with you all and let you know how it turned out. Also, last year I made 50 lbs of polish and 50lbs of Italian. I lost the Italian recipe and am looking for a simple Hot and Spicy recipe. Tom: I too would love to find where I can buy Celery Sausage. It seems to be a Baltimore only product. It is sold in several butchers stores in Baltimore like Ostrowskis and Roma, but I cannot find it anywhere else in the country much less a recipe to make it. Anyone heard of this type of sausage? Thanks for any help. Tom (update): Baltimore people reading this message board?? Well … It has been many months and NOBODY seems to know what “Celery Sausage” is. Any Baltimore people read this sites messages?? Please respond! Thanks. David from Louisville, KY: This product, which my Mom bought at Kroger in Louisville in the 1970's was called Baltimore Sausage. It was packaged in a coil, about 1-1/2" in diameter. It had a somewhat coarse texture, and had a mild flavor. It hasn't been available here for years. Does anyone remember this product, and if so where it might be available. Thanks Herbert Kroger used to make a really good beef breakfast sausage.I would like to get that recipe as they no longer sell it. Respond to this Question Cy: Hi. I inherited an old (1901) Russian sausage making book from my father which has a recipe for goose liver sausage. One of the ingredients is crawfish butter made by roasting about 50 empty crawfish shells in an oven until they become brittle. Then they are ground to a powder and added to one half pound of melted (but not browned) unsalted butter. The mixture is then stirred for about 20 minutes over low heat and then slowly poured into a container of cold water where the powdered crawfish shells supposedly settle to the bottom and the now flavored butter congeals on the surface where it is scooped off and added to the gound goose liver and other ingedients and stuffed into sheep casing. Have you ever heard of such a recipe, and could lobster or shrimp shell be substituted for the crawfish? Serge: Yes, you can use lobster or shrimp shells, with Lobster shells you make fabulous butter, you put in plastic wrap in roll, freeze it and use with all king of fish sauce you like. Bon appetit. The recipe you have, I have used for 40 years, it is the best you can have, do not lose. Respond to this Question Barbara: I'm looking for a good Mortadella recipe using wine.. Any help would be appreciated, thanks in advance! Don: The sausage making cookbook by jerry praedika has one that uses wine. I'm new, but someone who has alot of experience reccommended the book. Respond to this Question Jim: Years ago before I retired, a guy used to come around three or four times a year selling sausage products out of his van. He sold Perl Brand sausages from Chicago. It was the best I've ever had. Apparently they are out of business. My question is, who makes similar products? Thanks. Respond to this Question Lea: Does anyone have a recipe for Philippine Longaniza? It is usually made with pork. Where do you think I could find Anisado Wine to put in sausage? Thanks, Lea. Lea (update): I finally found the anisado wine the longaniza recipe calls for; where? of course in the Philippines. Even there the anisado wine bottle is not common. Now, my question is what size of casing do I use, collagen or hog casing and what size do I use please? Respond to this Question Doug: I am looking for a Calabrian Chille Powder for making Calabresa Sausage. I like to use this when making my deep dish pan pizza as a filling. My local markets here in Michigan are unable to locate this for me. I had a stash from Italy but it is now gone and I'm finding it very difficult to locate here in the states. Any help would be appreciated.. D & J: Try Rafal Spice Co. in Detroit. Chuckwagon: Hey Doug, Although I would never - ever - in a thousand years... shop anywhere else than the Sausagemaker for spices, the folks at http://www.worldspice.com/home can solve your problem. Best Wishes, Chuckwagon. Respond to this Question Rich M: I spent almost 2 years in Germany in the early 70's during my time in the US Army. I fell in love with a sausage there known to me as Rindswurst. Does anybody have a recipe for this sausage. I would be most grateful. Thank You. The Sausage Maker: Rind = cow/bull (bovine). We changed it to Rinderwurst and got some recipe links, its a German Beef Sausage. <---- thats one link for a recipe. Searching will probably give you much more information. Respond to this Question Jim: Rich, I was curious so I used googled and to translate some German language web sites. (see Google tool bar tools, for translate tool button) Germany has 800-1200 styles of sausage 100s of frankfurter spice variations is a Frankfurter style a fresh, origin frankfurter is from the Vienna style (not the US canned one) Rindswurst is a frankfurter 50%-60% meat, 20-25% fat, 20-25% water, nonfat dry milk and spices. Frankfurter Wurstchen The original Frankfurter Wurstchen, or Frankfurt sausage, is a scalded, smoked sausage (Bruhwurst) made with pork contained in a natural sheepskin casing. To cook it, it is scalded in hot water for about 8 minutes, hence the name Bruhwurst, and must never be boiled. Typical accompaniments are mustard, bread and horseradish. The Frankfurter Wurstchen has been around since the 13th Century and since 1860, its name has been geographically protected so that only sausages made in the Frankfurt area may be called Frankfurter Wurstchen. Frankfurter Rindswurst While the Frankfurter Wurstchen is made from 100% pork, the Frankfurter Rindswurst is made, as its name suggest, from 100% beef. It was invented in 1894 by a butcher in Frankfurt and became very popular among the Jewish population of the time since it did not contain pork. The butcher's shop where it was invented is still in business in the city. Frankfurter Rindswurst is a Bruhwurst, meaning it is scalded and not boiled. It is usually cooked in a Wasserbad (Bain Marie) but can also be grilled or fried. It's also used as a base for the popular Currywurst, which is a sliced sausage covered in a curry-flavored ketchup. Respond to this Question Maureen: I have been using Jamestown Sausage in my homemade stuffing recipe for a number of years and like it much better than any other brand. I always bought it at Stop & Shop. However, for the past six or so months I have been unable to find your sausage and had to buy another brand for Thanksgiving. I would like to know if there are any super markets in the central/eastern Massachusetts area that still sells it? Jerseyhunter: In Jersey I get it at Shop-Rite. Respond to this Question Connie: When I was a young girl visiting Grandma in Howells, NE. one of the sausages she made was dark not red . I never did ask Grandma, or even my Dad what was in them. And my Mom says she thinks sauerkraut was the texture. I loved these sausages and would love to make them, even though at 61 I am a neophyte. Can anyone out there help? Respond to this Question Harold: Years ago when I was young I worked in a sausage shop(longtime closed,now) helping to make over 23 different kinds of lunchmeat and sausages. Several of these lunch meats were made in the oven and required no smoking. I am looking for recipies on making these kinds of meats. These were the types of meats that were made in loaf pans without casings etc. Can someone direct me as to where I can find these type recipies? Dave: Some recipes like this can be found in the Morton Meat Curing Guide. It can be purchased from the Morton Salt website for just a few dollars. They also have a couple of the recipes posted on their web site... herbed sausage, salami, pepperoni, etc. Also, the book Charcuterie by Ruhlman & Polcyn has a whole chapter devoted to these type of sausages. They are referred to by the fancy name Pates and Terrines. The subtitle of the chapter is "The Cinderella Meat Loaf". Hope this Helps. Respond to this Question Joel: Can you thaw frozen meat, make sausage, and freeze the sausage? Rich: I've been making sausage and other meats for some time, but now I would like to know how to store or freeze some for later use. When the Holidays come around, it would be nice to have some bologna or smoke stick. But as everyone knows it get crazy around the holidays and nothing is ready. I would like to be able to keep some to enjoy later in time. The Sausage Maker: Yes. This is a common question. While repeated freezing is not safe. Thawing the meat first in a refrigerator then processing it into casings quickly and refreezing is alright. The sausage should not sit on your counter or warm to over 40°F which activates bacterial growth, immediately refrigerate or freeze. If freezing for long period, we recommend you vacuum seal the sausages prior. Respond to this Question Larry: I have been beating myself up trying to find out if I can put cheese in home made bologna or not. I have the regular cheese its hard cheese but I would like to put some in one loaf. Respond to this Question Jimbo: When I was young we used to visit my grandma and great aunt on the East coast. Every morning we had Taylors Ham roll with our breakfast. I have it shipped to me from N.J. but would love to try and duplicate it. Any help would be greatly apreciated. Mary: My husband is a Jersey boy too and was raised on PORK ROLL. I was raised on Long Island and never heard of it but then again my parents were from Ohio and we had Scrapple. Anyway I don't know how to make pork roll but I can buy it locally in slices either four or eight slices per package. And I buy a bunch and freeze it for him. Maybe you can talk your local supermarket mgr. to order it for you. I do know that the company operates out of Trenton and has been in the same family since 1856. The only information on the box is: Taylor Provisions Co. Trenton, NJ, 08638-0108. Why not google it? Good Luck! Ray: Go to a website called Sonoma Mountain Sausage. They have a formulation (recipe) called Pork Roll (Taylor's Clone). I have never eaten the original but, the clone is great. Sausage is my hobby and this is the best site for anything you want. The SausageMaker: Sonoma Mountain Sausage (http://home.pacbell.net/lpoli) is run by a very knowledgeable person, Len Poli. To learn about Dry-Curing we recommend reading his website and wedlinydomowe.com's section "Fermented Sausage". Both are geared for hobbyists and are excellent resources! Respond to this Question Bryan: I have been experimenting with making beef jerky in my oven and it has been turning out great, but I was wondering how it would work out with turning the convection fan in my oven on. Has anyone experimented with this. My temp for normal cooking of my jerky will only go as low as 170 deg. Will this work with convection as well? Hughlett: 170 degrees is a bit high for jerky, most references say 150 degrees maximum as you are drying it out, not cook it. The fan would be good to even out the heat, all the commercially made dehydrators have them. I hope your leaving the oven door cracked open a little to allow the humiditiy to escape. Respond to this Question Stacia: How do I cook Croghan Bologna? My friend brings me back Croghan Bologna every year from his trip to New York, and I haven't any idea how to cook it. Jim mentioned in his post that it's smoked, but the package says nothing about it being "fully cooked." I always boil it, because I assume it's raw, and it ends up very tough and dry. Any help would be greatly appreciated. Steve: Hello. Just stumbled on this question and would like to answer as I grew up 10 miles from Croghan and go there to buy sausage on every yearly visit. The simple answer is that the bologna is already 100% ready to eat and does not need to be cooked at all. Simply cut in slices and serve! I usually buy 2-3 rolls and bring back here to Kentucky where I freeze it for later eating within 6-7 months. Hope this helps. Respond to this Question Bill: We are looking for any recipes for chicken sausage ie: chicken and spinach, chicken and feta cheese any and all chicken sausage recipes would be appreciated thanks all. Respond to this Question Roo: My friends and I are looking for information on how to process fresh intestines into casing for sausage use? We have been searching online and have only been able to find recipes for sausage or types of casings available. Can you help us on how to process them? Thanks! Robert: The Sausage-Making Cookbook from Jerry Predika Respond to this Question Ben: I'm wondering if anyone has experience grinding rendered fat along with lean meat to increase the fat content in a fresh sausage? I haven't yet tried it, and am afraid that the rendered fat won't properly incorporate into the sausage. It's tough to find backfat or fat trimmings, but I've been able to find rendered lard without too much trouble. Robert: I have made sausage many times with fat I got from the grocery store. You will have to ask them for it because they normally don't keep it. Sometimes they will sell it to you cheap and sometimes they will just give it to you. You will need to ask for pork or beef fat, depending on what kind of sausage you are making. I chill it over night, then run it through the grinder, same as the meat. I mix it about 25% fat to 75% meat. I know that sound high on the fat, but it will be too dry if you don't. Cy: Ben: I know what you mean by finding it hard to find fatback. I have used pork belly (unsmoked fatty bacon) successfully. Respond to this Question Jennifer: While shopping in the supermarket, I noticed pre-packaged Lower Salt Hard Salami. Does anyone have a recipe for Lower Salt Hard Salami or know where I could find information on lower salt salami? Gerald Puetz: You can substitute Potassium Nitrate and Nitrite for Sodium Nitrate and Nitrite to cure meat while lowering salt content. Robert: I read some where that true salt peter- Potassium Nitrate - had a different taste. I think that many European Sausages use Potassium rather than Sodium. Could some one provide more on this? Respond to this Question Paul: I have been searching for a recipe for making Speck Atlto Adige Ham. I notice that you list Schinkenspeck in your book but this is nothing like the Alto Adige (Northern Italian/Tirolean) ham that is made in the area of Italy where my family comes from. This "ham" is more like a proscuitto that is deboned hind leg that is seasoned with juniper berries and spices, cold smoked and then dried for about 22 weeks. Would anyone happen to have a recipe and be willing to share it? Respond to this Question M. Johnson: I am trying to find a recipe for apple brauts and a good recipe for cheese brauts, if you could help me out that would be great. Respond to this Question Jim: Several years back, we used to be able to buy "Scotch Ham" which was cured like a pork loin but uncooked. It was a great breakfast ham, pan fried, but has lost favor and can't find it anywhere. If anyone can help with a recipe for it, would be most appreciative. Respond to this Question Dave: A small local butcher shop which has closed used to make Belgian Tripp sausage. I'd love to find a recipe. The SausageMaker: Doing some digging around. A belgian tripp sausage recipe can be found here. Respond to this Question Dorothy: I am looking for a recipe for a very mild tasting frankfurter. The recipes I have tried are much to spicy. Would appreciate input from anyone. Thank you. The SausageMaker: Consider looking at our hotdog making tutorial. Simply changing some spices to fit your desired tastes is all you need to do, like removing the Paprika. Respond to this Question Gigetta: I grew up in sj ca. Zanotto's italian groceries sold turkey cranberry sausage the butcher then transferred to Zanotto's in scotts valley, ca. Zanotto's was boght by ben lomond market. The butcher then went to ben lomond market. i moved away for a while and he is now gone. I have calls out to both markets and they are re-searching for me. If anyone has info on this please let me know. Any recipes etc. I am going to attempt this on my own? If i do not succeed Corralitos will try but 20lb. order and they need a recipe. Respond to this Question Tom: Several years ago a person I knew went home to North Dakota and came back with some sausage that was native to a group of people that lived in that region. It was a short linked pre smoked sausage. Wonderful!!! I think he called it bushka. The spelling isn't probably right. Does anyone know about this? I would love to find out how it was made. Craig: Tom, I believe I know what your referring to. I don't recall anything in short links though. And we didn't call it anything other than sausage. I grew up in the Jamestown, ND area and we used to buy sausage that was made in the area south and west of Jamestown. These folks in this area of North Dakota are of German Russian dissent and man can they make sausage. I am talking about the Gackle, Wishek, Ashley, and Napoleon area. I know a guy from this area and he said it is basically just pork, beef, salt, pepper and garlic water. I need to find out more as I am munching on my last piece. Knowing how much of each is the secret. It has a peppery garlic taste and it's out of this world. I know our church gets it from Ashley, ND for church breakfasts. I want to try and replicate this for my own use. Hope this is of some help. Respond to this Question Joseph: About 50 years ago I had the pleasure of spending weekends on a southern farm plantation. I cannot forget the wonderful homemade breakfast sausage that was served each morning. The taste was quite "peppery" and had other spices I could not identify. For years I have been looking for a sausage that could match it with no luck. Does anyone have a recipe with southern plantation roots? Respond to this Question Anna: Seem to be getting close but not quite. I do not recall my father using any liver in it. I am searching for a recipe for pork and rice sausage. I do not remember if garlic or onion was used...all I recall is pork and rice, salt, pepper...not much else. It was not smoked but put into casing and frozen. We would either bake the links in oven or pan fry for a delicious crunch wurst. Some friends in PA made something very similar in taste but used millet instead of rice. MH: Anna, It sounds like you may be referring to Pork Boudin sausage. You can find a good recipe for it on the Food Network website, www.foodnetwork.com. Hope this is what you are looking for. Respond to this Question Barry: Does anybody have any great pepperoni recipes? How about sharing your secrets for the perfect grinding and stuffing techniques and plate size for dry-cured pepperoni. How do commercial outfits get that tight fit and small texture? Do they emulsify the meat for pepperoni? And what about that orange color? Any suggestions? Respond to this Question Dan: Growing up in Northern Minnesota Wild Rice is plentiful and even available at the corner gas stations. I have had Wild Rice Brats a few times over the years and it has always been a treat when we are able to find it. I have recently started making my own sausage at home and as you can guess the next one I am going to try will be the Wild Rice Brats. And there lies the problem, even with the internet and a couple weeks invested in searching you would think that I could come up with at least ONE (!) recipe (not the case) I have exhausted all the book stores as well. If anybody has a recipe I would love to try it and would be sooo grateful! Geo :Wild Rice, while very good and nutritious, is very expensive anywhere but a few northern states. There is another problem: in spite of its name, it is not really rice; it is something else altogether. If you like a firmer rice texture and rice that will stay more as individual grains, I suggest that you try using Basmati rice. It is a naturally fragrant rice that cooks up without getting mushy and maintains the character of its individual grains. Hope that helps. Dan: Thanks for the tip. I have never heard of Basmati rice and I would love to give it a try if I were to have a basic recipe to follow. I am still pursuing the wild rice recipe as I am sure you can understand that until I get my hands on one I will continue to have trouble sleeping at night! LOL Customer: My Mother was from Northern Minnesota and the local Indians would pick the wild rice from canoes I was told(which is actually a member of the grass family) exclusively. We always were able to get plenty of it there. Then someone took some plants and started growing it in California. The price came down as it became more cultivated and is readily available in gourmet stores or blended with brown rice. It still is pricey but goes a long way. Respond to this Question John: Does anyone have a recipe for garlicky fresh pork sausage? Thanks in advance. Dwight: Try The Sausage Maker's Fresh Polish Sausage mix. It's basically Garlic Sausage. Note from The Sausage Maker:You might also want to try our Roast Garlic Premixed Seasoning with any type of meat. Respond to this Question Brian: I have made Beef Jerky a few times now and it comes out nice. the last time I made it, about two weeks ago I made the strips with a Jerky Gun using the round type tube, about 1/4-3/8"e; in diameter. All of it was eaten within a week except 2 pieces. When I went to eat them they had a fuzzy/hair type mold on them. I'm not sure what I might have done wrong. They were stored in a short canning jar with some aluminum foil with holes in it covering the top. Did I not dry the beef enough? Am I storing it wrong? How long should it last? I do prefer the beef sticks more moist than really dry jerky, more of a beef stick than a beef jerky. I am almost done building my homemade smoker/dryer but have been using the regular oven for drying the beef. The Sausage Maker: The mold is forming on the jerky because not enough of the moisture is able to escape from the jar. Because your jerky already has a higher moisture content, this is especially critical for you. Rather than storing your jerky in a canning jar, we would suggest storing it in a brown paper bag in the refrigerator. This will allow the jerky to breathe and prevent molding. Respond to this Question Gene:When I was growing up in rural northern Indiana in the 50's-60's, I had an uncle that visited us a lot from Chicago. He always brought fresh baked breads and sweets, but always brought me this mild sausage called cream sausage. It was about 5/8" in diameter always rolled into circles and had two sticks through it to hold it together. It was a fresh sausage which we fried with onions. The family place in Chicago my uncle purchased the sausage from went out of business in the late 60's and we have never found it since. I would like to know if anyone has ever heard of it and could post the recipe? Brent: I saw sausages like you described at Ursingers Sausage in Milwaukee, WI. They have a retail shop in Downtown Milwaukee. I don't know if they have a website. Usinger.com has what they call saucisschen brand sausage on a skewer - it's listed under "link products" in the Sausage Product Brochure section. Jim: "Sausage Anthropology", sort of like doing genealogy. Meats been stuffed since man started storing food. Taste change over time, yet some recipes stay the same for generations. The additives and spices section of the February 1st newsletter explains the basis of sausage recipes well. I usually track down recipes by finding out the ethnic origins of people, the sausage, the community, and what area of the US and or country of family origin. I am lucky I have many relatives in their nineties still sharp, who remember when, and have inherited prior generations 1800's recipes and cook books. Check Large Libraries, historical societies, social groups and religious organizations for older cook books, they often have community recipe books, and personal recipe books. Visit a senor citizens home bring some treats and stay a while. Most seniors enjoy a visit , a talking about old neighborhood and reminiscing. You may even be able to track down relatives of the Deli owners. This information may help. UK style Sausage Rolls -An Appetizer, A breakfast food , salty snack served with a brew. . many recipes listed on the internet. The UK and countries which were former British colonies have various Sausage Roll recipes. Rolled, bite size, round or slightly flattened sections pitched off at the ends, or cut into pin wheels. Sausage Rolls, most have a pastry or bread. Smooth and Creamy due to fat content. The more refined recipes use - use cream cheese based - pie crust or puff pastry, and use a quality loose sausage meat no casing. The original style recipes use very high fat content pork trimmings(more than most US breakfast sausage), ingedients can include, variety meats, and for a chewy texture - ground pork, beef, or sheep "tripe", "chitlins", and a lard shortening pastry crust. Jim: I came across this version: Sausage Rolls Recipe Respond to this Question George: When I was a boy in the 1950's, there was a product called "Minced Ham". This product was much like Big Bologna, but better. Early in the 1950's it was discontinued and Big Bologna took its place, much to my disappointment. I found a couple of recipes in a 1929 Hellers book, but many Heller spice mixes are no longer available. Do you have a recipe? Jim: I think my response for "Taylor Ham" farther down the page might help. Respond to this Question Ray: We are looking for recipes for brats with mushrooms and cheese if anyone has some they would like to share. We watched a show on Food Network that featured a restaurant that made their own. Of course they won't give any information. Jim: Portabella Mushroom and Swiss Cheese Bratwurst - I like Portabella mushrooms - they are the "meat" mushroom with texture and stronger mushroom flavor than Crimini (baby Portabellas). Shitake Mushrooms also have a nice flavor. Start with your favorite Bratwurst Formulation and add mushrooms and cheese to the meat mixture last and mix just prior to stuffing. Use 5-10% high temperature cheese - Cheddar or Swiss, 1/4"e; cut or ground. Use 5-10% mushrooms - 1/4"e; cut or ground. The moisture content of the mushrooms is close to that of the meat. Use drier low moisture mushrooms or dehydrate partially. Brush to clean, but do not wash unless you will be dehydrating the mushrooms. Mushrooms can contain a lot of water. You want to end up with a cooked Brat with normal moisture, not too wet and not too dry. Respond to this Question Jim: What do you use to make smalec (a fat mixture made in Poland and spread on bread)? I had it there but do not know what to use to make it. Jim:Here is one style, the recipes vary by taste. Smalec is flavored and used like butter. It can be purchased in tins from delis and regional ethnic supermarkets. Like trying to find one style of pate or stuffed dough, recipes and ingredients vary and are to taste. Many types of Smalec are found other different names by country of origin. Rendered duck fat or chicken fat can also be flavored to be used as a spread. These are best at teir cool stage as they are more liquid at room temperature. Chopped dewlap is traditional - cured and rendered ham pig chin. Skin (cracklings), fat (lard) and meat (cured, brined or dry) can be used, or substitute fresh hocks, pork skin fat and cured fatty pork meat (ham or bacon). Onions are fried in fat until crispy for flavor and texture. You can also also add Durkee's French Fried Onions to the hot fat. A fast recipe: Lard, Durkee's French Fried Onions, chopped ham, cracklings or back chips and spices - salt, fresh ground black pepper, garlic, bay leaves, marjoram and thyme. Respond to this Question Andrew: I would like to make my own Krainerwurst, preferably cheese krainer. However, I can't find a good recipe. Can anyone help? Respond to this Question Topics Sheep and Hog Casings Dehydrating Sausage Making