Lebanon Bologna

Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meat/fat twice (once on a course plate then on a fine plate) Add the seasonings and starter culture to the meat and mix till
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Doctor’s Sausage

Follow basic emulsified sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meats and fat according to this recipe Chop meat, seasonings, and 1/2 the ice in a food processor-keep temp under 45FAdd the fat
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Buffalo Chicken 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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Sweet & Spicy Salami

Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 35F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture
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Falukorv

Follow basic emulsified sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meats and fat according to this recipeChop the meat till smooth-keep temp under 45FWhen you add the fat add the rest of the
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Fuet Salami

Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 35F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture
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