Sausage
Make flavorful, high-quality sausages at home
Guides for both fresh and smoked sausages. Learn about seasonings, casings, binders, and cooking methods to make sausages that rival anything from a butcher or specialty shop.
What you’ll learn:
- Sausage making equipment and preparation.
- Balancing flavors and textures safely.
- Tips for smoking, curing, and storing homemade sausages.
Perfect for beginners and experienced cooks alike, these guides make sausage-making approachable and safe.
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From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
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The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
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Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
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Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
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From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
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