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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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  • Over

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  • Overall

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Let customers speak for us

from 15700 reviews
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
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.
Fresh Collagen Casings 28mm
Vince June

Very easy to load on the stuffer. They do not twist and stay twisted as well as natural casings that I have used. They seam to have a better snap than the natural casings.

Fresh Collagen Casings 28mm
Natural Sheep Casings Home Pack 2Pack
Anonymous

Great for making droerwors. Thank you!

Natural Sheep Casings Home Pack 2Pack
Robert Francisco

Been using the sausage maker product for many years back when RYTEK KUTAS would answer the phone and give you some helpful tips!

The Sausage Maker
Mahogany Collagen Casings 21mm
Anonymous

The 21 mm casings worked out fine.

Mahogany Collagen Casings 21mm
Barbecue Smoked Sticks Seasoning 6lb 8oz
Pablo Nieves

Makes the best sticks ever . I use it with venison and it works great !! You can cook them in the oven or put them in the smoker. I’ve done both with great success.

Barbecue Smoked Sticks Seasoning 6lb 8oz