Sausage Recipes

Sausage recipes will make quality sausages only if sausage making rules are obeyed. The same recipe can produce a different type of sausage just by changing the manufacturing process. And whether you want to apply smoke or not is entirely up to you. Today, in most cases sausages are either of a fresh variety, or hot smoked and cooked to a safe internal meat temperature, making them ready to eat. The sausage recipe will however remain basically the same.

There isn't one standarized recipe for any of the sausages. The best meat science books, written by the foremost experts, list different ingredients for the same sausage. There are books which list thousands of sausage recipes such as "Sausage and Processed Meat Formulations" by Herbert Ockermann, but don't tell you how to make a great product. Once, you know the how, you will transform any recipe into a wonderful product.

Not ready to eat (Uncooked)

Fresh

Ready to eat (Cooked or Fermented)

Cooked

Regular

Liver

Blood

Head Cheese

Fermented and Dry

Dry

Semidry

Spreadable

Low Fat

Vegetarian

Hams and Other Meats