Summer Sausage – easy version

We have been getting lots of requests for an easy recipe for summer sausage. This is that version. This recipe will deliver those classic summer sausage flavors in only 1 day Traditionally summer sausage was made in the winter using European preservations techniques. Salting, fermenting, smoking, then drying. The end
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Chile Relleno Sausage

Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) at all timesAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince
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Kabanosy

Follow these guidelines when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Any liquid that is added to the mince needs to be ice coldMix your very chilled meat till the mince becomes very tackyStuff the mince into sausage casings
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