Kasekrainer

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 times Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings
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Brianza Salami

This salami is a real testament to the craft of preserving meat! There are a few unique ingredients in this recipe that deviates from the traditional Brianza salami. The first is Insta Cure #2. We use Insta Cure #2 to protect our meat against harmful bacteria (botulism) and because the
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Leberkäse

Here are a few things you might find useful when making this sausage Chef Knife – KOTAI (for 15% off use discount code – 2guys ) Breville Sous Chef Food Processor MK4 Thermapen (Accurate Thermometer)Sausage PrickerMeat GrindersMeat MixersSmall accurate Scale for spices Large Capacity Scale (33 pounds)Custom Cutting Board If
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Canadian Smokies

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 times Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings
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Catalonian Butifarra

Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 35FKeep your meat and grinder parts very cold while grindingAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the
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