Category Archive

Sausage made with lean meat, especially wild game like venison, elk, or any other lean red meat, needs to be approached slightly differently. The obvious tip is you need a higher level of fat to keep the sausage moist; I’m going to highlight more on this below, plus other helpful un-mentioned tips. Over the many years of studying and making …

Often, sausage-making guides only show one way of making sausages. However, sausage is a category that can be divided into different types. As someone who knows how many variations of sausages are made, I wanted to provide more helpful content. I want to show you how to be as helpful as possible with the most straightforward equipment and explain the …

I’ve been studying, teaching, and making sausages for decades. Salt is always included in every recipe. I’ve also used many different types of salts for sausage, which I’ll elaborate on. Sauages can be defined into three broad categories first being cured and dried. Second, fresh raw meat is then grilled or poached to finish (ie. Bratwurst). Lastly, a ready-to-eat sausage …

I want to share some nuances if you’re going to make a delicious homemade sausage. It’s not just following a recipe; it’s taken many years before I can create consistently delicious homemade sausages. Hopefully, the link below to the guide and article I’ve made will get you on the right sausage-making track. Covering the basics for homemade sausages, see the …

This is for those interested in the wide variations of sausages across the planet. Please find this exhaustive list! Sausages From All Over the World Sausage Origin Meat Type Flavor Profile Cooking Method Key Ingredients Alheira de Mirandela Portugal Mixed Smoky, savory Grilling, frying Poultry, bread, garlic, paprika Andouille USA Pork Spicy, smoky Smoking, grilling Pork, garlic, onions, spices Andouille …

You can very definitely make sausages without nitrites or nitrates, the decision is always yours, especially if you are making them at home. The reason why I decided to write this article was, because I have been reading, studying and making all the different types of sausages you come across in the world over the last 25 years. I thought …

When it comes to the spices, herbs and aromatics you can use in a sausage, it’s pretty endless. The combination and synergy definitely can produce more then the ingredients separately. However, not all things work together in terms of spices and herbs! Over the 20 odd years I’ve been making and studying sausages. I’ve had friends and acquaintances that have …

Having the right tool to mince and grind your meat could potentially save some money. I wanted to share how I do it and what I’ve learned over the years. When I got my first grinder, it was about portioning bulk meat (farmed and wild), whilst also making small goods like sausages. After a few decades, I’ve found through experiences …

Regarding beef, there’s nothing quite like a juicy, tender steak. Buying individual steaks is the most expensive way, buy bulk saves money. However, purchasing steaks from the grocery store or butcher shop can quickly add up, especially if you have a large family or enjoy grilling out frequently. That’s why many people are buying whole beef cuts to save money …

People often feel overwhelmed by the idea of butchering their own whole cuts of meat and are driven by convenience to buy pre-cut and prepackaged options. However, I want to emphasize that it’s not as complicated as it seems, and I’ll share some ways to butcher whole cuts that can help you save money and develop a deeper understanding and …

Many people find sausages very delicious and great to eat, for many years I’ve made, bought, and studied sausages through my passion for meat creations. I wanted to give some insight maybe into why this occurs, for someone who doesn’t know how all the variations are made. Of course, I eat sausages, including the wide variations that can be obtained …

Sausages can be made of many different meats including pork and are available all over the world, I have made various types myself and I’ve eaten them, too. These varieties of sausages across the world – made of other meat and spices – have changed the image and many aspects of the humble sausage. One may think sausages are always …

When making sausages at home, the type of fat you want to use sometimes depends on the fat you can get. Key Points: The big assumption is that all fat is the same – but it is not quite like that. When making sausages, it’s either fresh sausage, smoked/cooked (hot smoked) sausage, or a type of dry-cured salami sausage; I …