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 SausagesWest.com …

– 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
To search, use the “Search” box (upper right on most pages) to find the page,
then zero in on the item with your browser’s “find” function (usually “find on page” in the “Edit” menu).

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.
Chuckwagon:
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.”

How do you post Forum comments? …view Website pages…?

So, is this a Forum, or is it a Website?

 – – – Well… it’s both. – – –


 For the Website, use the Table of Contents Switch to Table of CONTENTS (which is laid out like a book)

or the Index (which is laid out like an index for… well… a book). Switch to DETAILED INDEX


For the Forum, scroll down just a bit. You’ll find a series of pictures. Click on one to select that Forum topic.

  • You can post or reply to comments at the end of all topics except the Contents/Index/Recipes.
  • On Forum pages, use the “Older Comments” and “Newer Comments” buttons to see more comments.
  • At the bottom of each forum page, and on the side bar, is a summary of the most recent comments. Want to reply? Click on the summary line to be whisked away to that comment. You can post, edit, or request deletion.

I’ve Got a Question !

Enter yours here. We’ll try our best to answer it. …promptly!

To ask a question, or to see or provide an answer, click here Join Us! (get login & comment privileges) …so we can all learn.

(You’ll need to sign in to ask a question.   …or, you can get a direct answer anonymously without signing in by clicking here.)

Click on the following links to get details:
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?”

 

Worthy of Your Attention

Featured Page: The Earliest Risin’ Wrangler (Technical Corner)

Access this page by clicking on the above link.

“If there’s a procedure or product has important specifications, reference data, particular information, or know-how n’ savvy that you don’t wish to memorize but need to refer to once in a while to “refresh your memory”, then try looking here. We’ll update the information from time to time and try to maintain this info as a reference source for your convenience.”

Current items of note include:

  • Butchering And Cleaning Your Own Whole Chicken Or Poultry
    • Types Of Chicken
    • Cutting Up Your Own Whole Chicken
    • Brining
    • Chuckwagon’s Poultry Brining Solution
  • Ribs, Ribs, Ribs!
    • Types of Ribs
    • Preparation Instructions
    • Recipes for brining solution, glaze, sauce, cooking instructions
  • Brisket Tech
    • Selecting and Trimming
    • Seasoning- – rubs, mopping,
    • Cooking Low-and-slow

 

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