Sausage Making for Hobbyists

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Announcement

Executive Decision ! (?)

There has been renewed interest in Dry Cured Meats. Maybe we should reconsider having a project in that area. What do you think? 

You can see a possible course outline at this link and, if interested, drop us a note at Sausages.by.Chuck.n.Duck@gmail.com

Recent Comment Listing

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  • el Ducko on The Earliest Risin’ Wrangler (TECHNICAL CORNER)Sous Vide Sausage Technique Here’s a neat way to produce properly-cooked sausages without risking rendering the fat by exceeding 170 degF. The technique uses sous vide (water bath) equipment to maintain enough time at temperature to kill trichinae. 1. Set your precision cooker to the desired temperature between 140ºF /...
  • el Ducko on 2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)...anybody out there have experience with "sous vide" equipment? (...new Christmas toy!) It looks like a good way to heat sausages to kill trichinea without getting too hot and rendering fat. I'll give it a try with my next sausage production and a temperature probe, and see how long it...
  • sawhorseray on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡No smoke 'n choke for Christmas this year Duk, we're having a ham I smoked up a couple weeks back. It's the first time I've ever smoked a pig leg from a domestic hog, but it sure looks like the real deal. For Thanksgiving I deep-fried a couple of 14lb...
  • el Ducko on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Making "Smoke-n-Choke Turkey" for Christmas dinner? If so, you'd better be brining the thawed bird by now, or you're out of time! My family has demanded this recipe for several years in a row, now. I smoke the bird for two to four hours, then move it inside and cook...
  • sawhorseray on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Just got done smoking up a ten pound pork belly into some beautiful maple-honey bacon using the recipe of old Chuckwagon himself. I like to cook the bacon real low and slow so as not to blacken all the brown sugar and maple syrup. Ol' Rytec Kutas was spot on,...
  • el Ducko on 2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)When you hear the word TURKEY, who comes to mind immediately? Why, Chuckwagon, of course. In the old guy’s defense, it’s not really fair, but hey! He can’t help it if he’s… …responsible for a delicious brined, smoked turkey recipe. (Heh, heh- - you thought I was gonna say something...
  • sawhorseray on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Anybody still makin' CW's famous hipshot burgers? I know I sure am! Hipshot Burgers   12 lbs. beef 8 lbs. porkbutt 3/4 cup Soy Protein Concentrate 6 tbsp canning salt ¼ cup powdered dextrose ¼ cup ground pepper 2 tsp coriander 2 cups cold milk Cube the beef and porkbutt...
  • sawhorseray on 8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)I'm thinkin' I just might try this bread recipe. I use Ross Hill's scalded flour bread recipe for just about everything, burger buns and pizza dough. Speaking of burgers, where's the recipe for CW's Famous Hipshot burgers? Here it is, along with a pic of last night dinner. Hipshot Burgers...
  • sawhorseray on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡It's good to hear that everyone is alive and smokin'! I've managed to change to a password that I can actually remember. I've been making my soon to be patented Wild Hog Sausage with Cabernet and Garlic, smoking some Canadian bacon, and of course the always popular hipshot burgers in...
  • Krakowska on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡This is a test, Thanks Duck :-) Yeah we did OK here in Sarasota, we were very, very lucky that Irma turned inland in Ft Meyers and was downgraded. I think we got about 4 inches. Man Houston got wiped out! Feel so bad for the everyone affected by this...
  • el Ducko on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡...been a while since I updated anything. Sorry about that. We've been busy moving. It's given me a chance to revise my cold-smoking setup, just in time for Texas temperatures to plunge into the fifties! WooHoo! I used to use a length of gutter downspout to get the smoke from...
  • el Ducko on 3 – FERMENTED-SAUSAGE … naturally-fermented (like Summer Sausage) plus the Air-Dried varietyOne of the thrills of traveling is meeting fascinating people and sharing their recipes. My wife and I were aboard a small ship, the M/S Arethusa, cruising the Italian Riviera. A native of Serbia, Miroslav Milisavljevic, was hotel manager. In discussing sausage making, he provided me with a recipe interesting...
  • el Ducko on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Tripe-based products are a well-known remedy for alcohol over-indulgence. Tripe soup is very popular as a South Texas morning-after cure called menudo, especially popular on New Year's Day. But see...? The French understand tripe's medicinal properties too. I urge you to try it. It cures just about everything except ugliness....
  • Chuckwagon on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Hey Duk, I've heard that a man has to have an "iron constitution" to eat andouilette! Is it true? I've heard that anyone who has tried it once has to be held down the second time by three men and a boy just to get it past his tongue, and...
  • el Ducko on ≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡Hmmm… what to eat when visiting the Italian Riviera? Here is a very small sample of local sausage varieties. Duk http://sausageswest.com/wp-content/uploads/2017/08/Sausages-on-board-ship-2.jpg