Sausage Making for Hobbyists

Your best place for advice on sausage making and sausage recipes

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Howdy Pards!  … “Chuckwagon” and “El DuckO” here… We’re Mighty Happy You Stopped By! Explore our sausage making and sausage recipes site by clicking on any photo or “button” below to open a topic! 

Here are just a few of the things you’ll find here at …

– Sausage Making, Sausage Recipes, Sausage Smoking
– Free Professional Instruction And Advice!
– Hundreds Of Proven Sausage Recipes! (See Category #7 Below!)
– Bacon & Ham Curing & Smoking!
– Curing With Sodium Nitrite/Nitrate – Instruction and Savvy
– Bacteria “Safety Savvy” – USDA
– Forum Chat Room – Free Membership
– “Old West” History Forum
– Tall Tales, Fun, & Bullshipping!
– Technical Questions Answered Online
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Chuckwagon: Warm yourself by the campfire while you scroll down! We’re all about sausage making and sausage recipes. We gladly share our professional, time-tested formulas and technical information with the home hobbyist. If you are fed up with grocers’ high prices and wish to make a better product, then you’ve come to the right place! 
el DuckO: Home sausage making hobbyists and smoke addicts will find our site chock-full of technical information and sausage recipes for all your reference needs. Although our website is open for everyone to read, you need to become a member in order to make comments to take part in discussions. Please join us and become part of our websausage making; sausage recipes;site! Just click on the “Join Us” button below.
⇐ ⇐ ⇐ and note that there are no fees or cheesy advertisements here, like most other sites have (except for those irritating Google search ads) !

Chuckwagon: I reckon we ought ta’ get acquainted. Though I’ve been called a lot of things, I’ll answer to “Chuckwagon”, a tag I picked up when I wrote a newspaper column called “The Chuckwagon Gourmet”. I’m a cowpunchin’ curmudgeon and I hang my hat on a mountain in Utah. My partner is a brassy, audacious yet insightful, DUCK. He refers to himself as the “Chief Waterfowl Officer,” calls himself “el DuckO,” and is more of a grommet than a gourmet.
el DuckO:
We’re here to help you with anything we can. If we don’t have an answer for you, we’ll FIND a REAL answer for you. We’re just tickled to talk about bacon, ham, sausages, and all types of preserved meats. We’ll help… but you’ve got to ask.
So, park yer’ hoss, throw the saddle over the top rung of the corral, curry that broomtail down just a bit, and give him a few oats! Mosey, saunter, amble, or ramble your way on down to the ol’ campfire – there’s plenty of hot Arbuckle’s in the pot.
el DuckO: Although our site gets quite technical in places, we try to keep the atmosphere “light”. With all that goes on here, the truth gets stretched out quite a bit as we exchange all sorts of information… everything but religion or politics, that is.§ click here §

Welcome to SausagesWest!

 Best Wishes

 And Kindest Regards, 

sausage making; sausage recipes;

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sausage making; sausage recipes;sausage making; sausage recipes;Your best place for advice on sausage making and sausage recipes

Quote of Note:                                             CW

“Everything has an end. (Only the sausage has two.)”

“Alles hat ein Ende, nur die Wurst hat zwei.”

Recent Comment Listing

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  • el Ducko on 7 – SAUSAGE RECIPES INDEX…….. (Best Collection Anywhere!)Here's a shot of my fermented/dried Serbian sausage (recipe at ) just out of the curing chamber. I did the cold smoking during early hours of a recent "cold snap" (Texas version, mid-50's overnight), using alder in place of the Serbs' birch smoke. It's at 39% weight loss (target...
  • Opa on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Just thought this may be of interest to the forum!! FWIW
  • Chuckwagon on 8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)Parker House Rolls The original Boston hotel recipe 2-1/2 tspns dry yeast 1 cup milk 4 Tblspns unsalted butter (melted) 2 Tblspns sugar 2 eggs beaten 4-1/2 cups bread flour 2 tspns salt 2 Tblspns melted butter to glaze rolls and to grease bowl and baking sheet Sprinkle the yeast...
  • Chuckwagon on 8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)Navajo Fry Bread When I was just a pint-size youngster, I had the privilege of attending the famous Bear Dance on the Ute Indian Reservation in Cortez, Colorado. Here, I was introduced to all sorts of wonderful things and I soon developed a healthy respect for our Native American cousins....
  • el Ducko on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Goulash Recipe This time of the year, everybody thinks about migrating. Face it- - it’s in our blood. What’s unfortunate is that it can get pretty crowded out there in the skies. The monarch butterflies, for example, head toward Mexico this time of year and there’s nothing worse than getting...
  • el Ducko on 3 – FERMENTED-SAUSAGE … naturally-fermented (like Summer Sausage) plus the Air-Dried varietyI've uploaded a writeup titled "Sausages of Eastern Europe" to our recipes section. Have a look at and enjoy. Several require cold smoking and fermentation in order to be authentic, but there are some "quick hits" too, like the little cevapcici (pronounced she-bop-she-she) skinless sausages that we tried in...
  • el Ducko on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Pretty clever choice of username: "xúc xích" means "sausage" in Vietnamese. Keep up the fascinating posts, Greg.
  • Chuckwagon on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Hi Greg, Technically the flank is an entirely different cut of meat with its own uniquely-strong, beefy flavor. However, you can come pretty close to the real thing, (brisket for corned beef and pastrami), with a little preparation of the flank steak. Most folks don’t realize that cattle do not...
  • el Ducko on I’ve Got a Question !Here's Chuckwagon's Ketchup recipe. I'll post it, along with a few other sauce recipes. Ketchup and catsup are the same thing. (Go figure!) Duk Home Made Catsup 6 pounds tomatoes, peeled, seeded, and chopped 2 stalks celery, chopped 1 large onion, chopped 4 jalapeño or serrano chiles, (stems and seeds...
  • xúc xích on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Err, Mr Duck 'n' Mr Chuck, I've been busy here in VN, just doing my thing.... Kransky w/cheese and chilli, Cabana, Hot dogs and Bacon...(This is a business, that I've built up, for a VN friend... I'm retired and lazy). But, it generates enough money to support an extended family...
  • PigNout on I’ve Got a Question !Sorry, I cant seem to find CW Kick ars home made tomato catsup. My mule is eatn a roast beef sani and want sum catsup, not to mention the tom's are cleaned and ready fur cookn. Hope you can help. YEE HAW!!!
  • Chuckwagon on The Earliest Risin’ Wrangler (TECHNICAL CORNER)What Happens To Meat During Brining? Thanksgiving is rolling around quickly again. I don’t know about you, but I eat turkey year-round. I just remember to do three things and folks will fight over the stuff! First, I always brine it with my “secret, highly-classified, covertly mysterious, furtive, hush-hush, and...
  • el Ducko on Introduction to Sausage Making – 1 – CleanlinessAll sections of "Introduction to Sausage Making" are now published and available for your use. Check out the recipes! You can certainly stuff these sausages if you want to, but you can also make any of them by using ground meat from the grocery store without using a grinder, stuffer,...
  • Chuckwagon on ≡ WELCOME NEW WRANGLERS! ≡I think we’ve got some pretty unique name tags in our membership lately and we’d certainly like to wish our new guys a great big “howdy, welcome, and best wishes”! These real “shady” characters rode into camp with guilty looks on their faces! After they put up their broomtails, they...
  • el Ducko on TALES OF THE OLD WEST...because... uh... it feels so good when you stop? Say, CW, have you noticed that, after you stir your coffee with a spoon and then take a sip, you have pain in one eye or the other? Maybe if you could remember to remove the spoon first...

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Texas Blonde Lady asks (in part): “Do you have any good seafood sausage recipes?”  (CW’s answer) 
el Ducko asks: “How do you Cold Smoke when it’s not cold? …got any tricks?”
Xúc Xích (Greg) asks (in part): “I can’t find brisket, so I bought… ‘Flank’ steak, in a cry-vac bag from the US. I prepared my wet cure, then opened the bag… and it was 4 x 1″ thick sheets of a heavy fibrous meat. The question now is. Can I treat this like a corned Brisket or Silverside? Being 1″ thick. Do I cut down the time in the brine? After 5 days in the brine, do I take it outside and nail it to the road, and let 10,000 scooters run over it, then smoke it? I just have never seen this cut of meat before.” (CW’s answer)

Worthy of Your Attention

Featured Comment: Brining a Turkey, in The Earliest Risin’ Wrangler (Technical Corner)

Access this item by clicking on the above link.

Chuckwagon says:

“Thanksgiving is rolling around quickly again, with Christmas right behind it. I don’t know about you, but I eat turkey year-round. I just remember to do three things and folks will fight over the stuff! First, I always brine it with my secret, highly-classified, covertly mysterious, furtive, hush-hush, and recondite recipe of 7-Up and saltwater. Next, I inject the breast with melted butter just before roasting and smoking it, and always smoke the bird in a little alder and just a touch of hickory.”

For details, visit a comment in our The Earliest Risin’ Wrangler (TECHNICAL CORNER) section for an explanation of brining meats, plus recipes for Chuckwagon’s famous “Smoke-n-Choke Turkey” and “Tidal Wave Gravy” (also listed in our recipe section) click on the above link.


Sausage Project Listing

“Introduction to Sausage Making” Project

In which we show you the way to safely and easily make tasty sausages, and do it without buying all sorts of fancy grinders and stuffers and forklifts and such. We offer the following manifesto- Anybody (Even a Complete Dummy) Can Make Great Tasting Sausage. You can do this by buying ground meats, using common ingredients, and making patties or rolling into un-linked “links.” If interested, you can buy other equipment later. Why push it? Learn how, first. Topics:

Previous Projects:

See the Index or Table of Contents for various project listings, such as several earlier Projects “A” on fermented sausages and Projects “B” (for “Beginner”). You’ll need to join so you can comment. It’s free!  Join Us! (get login & comment privileges)

sausage making                 sausage recipes                 fermented sausages            sausagemaking forum