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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 — in particular the skilled welders, machinists, mill and lathe operators, fabricators and finishers, engineers, and assemblymen on our production floor. Your trust in the products we build directly supports our hardworking production crew and their families, right here in Buffalo, NY. For the last 47 years, we’ve been committed to designing and building thoughtfully crafted, high-quality food equipment, and we’re proud to continue that tradition today.

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Kitchen Essentials

Sausage Making 101

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

  • 1. Grinding

    Consistent texture means consistent flavor. Our high-quality grinders give you precise, efficient results every time.

  • 2. Mixing

    Blend meat and seasonings for rich, balanced flavor. Our premium mixes bring out the best in every batch.

  • 3. Stuffing

    Pack sausages evenly for perfect cooking. Our durable stuffers make smooth, uniform filling effortless.

  • 4. Shaping

    Shape sausages for even cooking and a pro finish. Master the techniques in our blog.

  • Twisting sausage in the right way
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Why shop with us?

  • Over

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  • Overall

    4.8

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  • Sold in

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Let customers speak for us

from 15739 reviews
Baby Dial Thermometer
ken morcom

small & works

Baby Dial Thermometer
Premium Natural Hog Casings 29-32mm
David Lewis

Casings were high quality and packaged well. I found them easy to use, easy to fill and held up to normal handling.

Premium Natural Hog Casings 29-32mm
Soppressata Seasoning 3lbs
Thomas Ellington

So far it smells great. It came packaged well too. I wont be able to taste the Soppressata for another month or so. But from what I'm seeing, and smelling it should taste great.

Soppressata Seasoning 3lbs
Natural Sheep Casings 22-24mm
Brandt

This product is packed very nicely and is easy to open and has a **** lid to make it easy to store for future use. The casings are very good quality and salted for good preservation. It has no holes and off good strength and doesn't break easily. I found the casings easy to flush with water and stuffing went very well. Like any other small sheep casing they do tangle and is a bit of a proses to untangle but I found by using baking soda helps making it not tangle that easy and makes it more slippery. Overall the casings are good value for money and good quality.

Natural Sheep Casings 22-24mm
Pre-tied Collagen Casings 65mm
ken morcom

Kind of pricey But work Great

Pre-tied Collagen Casings 65mm
Soppressata Seasoning 3lbs
ken morcom

I use this every year it is a Great Mild Blend i have it tweaked where it is Great

Soppressata Seasoning 3lbs
The Sausage Maker
ken morcom

Great Service

The Sausage Maker
Mahogany Collagen Casings 21mm
Charles Hayes

Hold up perfect when smoking and have a great snap when finished.

Mahogany Collagen Casings 21mm
Natural Beef Bung 89-102mm
Timothy Exton

Great quality product! Will order again for next year's haggis!

Natural Beef Bung 89-102mm
EcoCure #1 - 16oz
Stefan Constantinescu

Great, authentic taste, A+++!!!

EcoCure #1 - 16oz
Country Style Breakfast Kit with Hog Homepack Casings
Anonymous

Everything as advertised, very professional. We are looking forward to eating the sausages we made yesterday.

Country Style Breakfast Kit with Hog Homepack Casings
Pre-tied Fibrous String Effect Protein Lined Casings 76mm
Charles Hayes

Used these today for a batch of Hard Salami and will be sure to keep these on hand for all those large diameter salami’s.

Pre-tied Fibrous String Effect Protein Lined Casings 76mm
Bactoferm T-SPX
Charles Hayes

Used on a batch of Rosette de Lyon Salami and the fermentation time was perfect at an average temperature of 72 F. They smelled excellent when hanging in cabinet and looking forward to tasting in a couple months.

Bactoferm T-SPX
Bactoferm LHP Dry
Leroy

I’ve used Bactoferm LHP-DRY US for many years now when making my summer sausage. It produces very satisfying result when I want that tanginess. Never been disappointed with it. I will say the meat has to be at a temp between 80-100 degrees for 24 hours to get the maximum result.

Bactoferm LHP Dry
Honey Ham Cure, 10 lbs.
Boyd Sampley

Customers love the Canadian Bacon that I make with it!

Honey Ham Cure, 10 lbs.