Sausage Websites and Resources

Now that is a whole lot of information in that site! Good find Russ.

I've got a local favorite, Len Poli.

http://lpoli.50webs.com/index.htm

Great info and a ton of recipes.

Got this one from Pags. Good info

http://www.ehow.com/about_5385...l-vs-artificial.html

Pros and cons of using natural or collagen casings

www.alliedkenco.com/catalog/index.php

http://www.alliedkenco.com/catalog/index.php

Allied Kenco in Houston. Everything you could ever want for curing or making sausage in one spot! Very fun to visit in person, and they do sell Cookshack!

High Temp Cheese

http://www.butcher-packer.com/...page=index&cPath=204

Making Salami

http://home.pacbell.net/lpoli/page0002.htm

quote:

Originally posted by Chef-Boy-Arnie:
High Temp Cheese

http://www.butcher-packer.com/...page=index&cPath=204

High temp cheese is a joke.....I use xtra sharp chedar from sams club and it work fine at $2.50 / lb.

For central european sausages and miles more, take a look at this site -
www.grocceni.com/english.html

one I like

www.psseasoning.com

I've ran across this place, eldonsausage.com, it has a lot of different items. Has anyone ever used their site?

I have used it and no complaints. They do charge a little more than some other sites.

quote:

Originally posted by SmokinOkie:
Where do you go to?

Russ

This is the best site which i found for sausage recipes.
http://www.sausagemania.com

Thanks Sarah,

Look great, some good info. I like the spreadsheet for easy calculations.

Now if they would just do more than 100% pork.

this website looked quite good, lots of information on here, lots of stuff on history

http://www.thesummersausage.com/

Here is a couple of websites that pretty much cover it all and has many recipes.

www.lets-make-sausage.com

www.sausagemania.com

Here's one I like.

http://www.bbqdryrubs.com/wp-c...coanSausageJerky.pdf

One of my favorite is Southern Indiana Butcher Supply


I like their cures and they seem to be cheaper than else ware. Fast shipping, no problems.

For anyone looking for Len Poli's sausage site, it's had a new address. The ones listed above are for the old site that hasn't existed for a few years. The new one is: http://lpoli.50webs.com/index.htm

Also another good site is: http://www.dakotahsausagestuff...e-recipes-s/1980.htm

They also have some recipes for jerky: http://www.dakotahsausagestuff...y-recipes-s/1982.htm

and snack sticks: https://www.dakotahsausagestuf.../Articles.asp?ID=362

Thanks Andy, I updated the previous (old) Len's address with your info.

I have been stumbling around trying to figure out what I am doing wrong with my Summer Sausage. I ran across this place by accident. They are local to me, and I called them. This is a mom and pop operation. They were very helpful with looking at the sausage I made, and telling me what I did wrong. They know their products, and have good prices. Everything from Forschner and Victorinox knives to bulk spices. to Newly wed and Witt's seasoning kits. Their web site does not show any of this so you will have to call or email.

Gering & Son
522 S Robinson Blvd
Nampa, ID 83687

Email: dgering@mindspring.com .

www.geringandson.com/

Voice (208)466-9003
Fax (208)466-3408

orders@geringandson.com

somebody posted a link about a sausage book from a family that has been doing it for like 40 years? I really want that book but now can't seem to find it. Anyone remember, I think it was in the past couple months.

quote:

Originally posted by SmokinOkie:
don't remember the book, but it would have been posted or moved to the forum. Have you read through all the posts.

And FWIW the above links have all you'll ever need to make your own stuff, some even have forums to help.

Have you looked through the links, did you see something missing? Are you a beginning wanting to start or are you wanting more advanced info? What do you want to make?

Don't remember the book maybe someone will jump in, but it would have been posted or moved to the forum.
FWIW the above links have all you'll ever need to make your own stuff, some even have forums to help.

Have you looked through the links, did you see something missing? Are you a beginning wanting to start or are you wanting more advanced info? What do you want to make?

If you want to discuss the specifics, start a new thread and maybe we can point you there.

Many years ago I learned sausage making from a book called "Home Sausage Making" by Charles Reavis. Don't know if it is still in print (my copy says 1981) but it has a great introduction to the basics, dealing with natural casings, stuffing, etc., and has a lot of great recipes. If you can find it, it is a classic.

found that page, had to go back in my browsing history
Good thing for browser history, it was a cookshack post from 2005 here

I'm gonna dive into sausage making and I figured a book is a good place to start. I will check out Jay1924's recommendation and I'll get the one from dakotah sausage stuffers.

Well after the trimmings off of all the comps this year, I decided that I was in the sausage making mood. After days of studying and looking for supplies I ran across this business that happened to be right in Missouri....thought I would share.

ask the meatman

Oh, by the way folks, butcher packer has Bacon hangers and many items on sale. I'm ordering 15 bacon hangers, as they mark them down even more if you buy over 14.

Oh, and we will need some great casings for our sausages. My favorite place is Syracuse Casing Company http://www.makincasing.com/.

They claim to be the ONLY American company that processes their own casings. I'm still working on the 3 hanks of 35-37mm hog casings and the 50 strands of 21mm mahogany collagen casings I ordered last year. Oh, by the way, looks like they've began free shipping on all orders.

Best prices from what I can tell too. Also, if their claim is true about being exclusively the only company in America that processes their own casings, that means All other companies either buy from them, or get their overseas - the latter which troubles me a bit, as I'm not sure that I really trust imported meat products.