The Beginner's Guide to Sausage Making
The Down-Sell Promise:Sausage making and especially meat curing projects such as dry curing sopressata or making your own cured ham can be intimidating when first starting out. The last thing you want...
View ArticleSausage-Making Equipment Explained
When our founder, Rytek, first started making sausages with his parents as a youth, his tools were limited to a simple knife (for chopping the meat) and a funnel (for stuffing the casings). Today, we...
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Recipes from the Sausage Maker
Follow the links below for detailed instructions on making some of our favorite sausage and barbecue recipes!Have you created a masterpiece using one of these recipes or developed your own, perhaps...
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How to Make a Dry Curing Chamber
When doing research into dry curing, I soon realized how precious little there is on the subject. The dry curing method I am referring to is the hanging of sausages filled with choice meats, salt,...
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Why You Should Make Your Own Sausage—And Skip the Store-Bought Kind
To the beginner’s eye, sausage can seem complicated. Tradition dictates that each type of sausage has its own preferred casing, fat content and spices to distinguish it from others. And if you live in...
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Sausage Casings 101: Collagen Casings
Hi there sausage makers, and welcome to the first installment in our series on sausage casings!Casings, as you well know, are pretty important. They're what keep all those carefully chosen, delicious...
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Sausage Casings 101: Natural Casings
Welcome back to our series on sausage casings! This time, we're going au naturel and discussing the use of natural casings, a diverse family of products that come in beef, sheep and hog...
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Sausage Casings 101: Fibrous Casings
It's that time again! In part three of our series on sausage casings, we're taking a look at fibrous casings, which come in tons of varieties to fit your specific sausage plans. If you're craving...
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Sausage Casings 101: Casings FAQ
It's time to wrap up our series on sausage casings with a few FAQs. Below you'll find solutions to some common problems our customers run into when they're stuffing casings for the first time, or when...
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Sausages of the World: Boerewors
Howzit, bru!Welcome to the first installment of our ongoing series on sausages of the world! In each post, we'll learn about the history and cooking of a particular type of sausage, enjoyed by our...
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How to Make Apple Butter
Apple Butter is a tasty and healthier alternative to butter, and can be used in combination with or in place of regular butter in a variety of recipes. It's also delicious on toast or in a variety of...
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Making Apple Cider Vinegar
Delicious homemade apple cider vinegar in 3-4 weeks!Ingredients:ApplesDry yeastTools:Fruit crusherFruit pressCheeseclothKnifePlastic or wooden spoonCooking potsCooking thermometerStainless steel funnel...
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Chuckwagon’s Simulated Salamini Italiani alla Cacciatora
A real fraudulent, pseudo, bogus and counterfeit clone!Ingredients:6 lbs. pork shoulder1-1/2” dice 3 lbs. beef eye-round1-1/2” dice 1 lb. pork backfat, (3/8” small dice)0.6 g. Bactoferm™ T-SPX...
View ArticleBad Bob’s “Brown 'n’ Serve” Breakfast Sausage
Pork that is “par-cooked” has been heated higher than an internal temperature of 137°F (58°C), but less than 148°F (64°C) eliminating any possible trichinella spiralis. When the pork product is heated...
View ArticleChuckwagon's Belly Achin' Bacon
Genuine honey-cured bacon which is simply not available in your grocery store.Ingredients:1 entire squared pork belly (fresh)1 lb un-iodized salt1½ pints of honey2 oz (8 level tsp) Instacure #1You’ll...
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Daigle's Montreal Smoked Brisket
Originally out of eastern Europe, the recipe has been a well-guarded secret passed on from generation to generation!This recipe has been tested and was found to be the closest thing to the original...
View ArticleTodd's Sauerkraut/Sausage Noodle Casserole
Todd R. from outside Ann Arbor, MI, shares his delicious family recipe!We live in a small farming community 10 miles from Ann Arbor, Michigan, and like most small farm towns we tend to still make many...
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Cyril's Lyon Sausage
An excellent recipe from Cyril Reshetiloff. Thank you, Cyril!Ingredients per 20lbs:8 lbs beef8 lbs lean pork2 lbs fat back (skin removed)2 lbs pork belly (non-smoked bacon)8 Tbsp salt4 tsp InstaCure...
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Chuckwagon's Soppressata (Dry-Cured Hot Pork Sausage)
Ingredients:8 lbs pork butt2 lbs pork back fat7½ Tbsp salt2 level tsp InstaCure #23 Tbsp powdered dextrose1 Tbsp black pepper (finely ground)2 Tbsp whole black peppercorns2½ tsp red pepper flakes1 tsp...
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Announcing the Sausage Maker Forum!
If there's one thing we've learned in our decades of serving sausage makers and DIY foodies of all stripes, it's that our customers love talking about their craft. Trading recipes, asking for tips,...
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