I had a customer drop by and ask if I had a good recipe for lamb sausage. I had recently made up some merguez from a quality New Zealand lamb shoulder, so I cooked up a sample. He loved it. He then proceeds to bring me 50 kilos of the smelliest mutton I've ever seen! No way I could hide the smell of...

For whatever reason, the restaurants I sell to want natural casings not collagen casind. I've brought them both as samples and though the collagen win for consistency hands down, the only one who wants those sells a sausage in a bun and needs a perfect 8" x 26mm sausage that will roll on a hotdog ro...

In my last order of hog casings, most of my 36mm casings turned out to be 40mm+! Since most of these are going to be sold in fixed price meals by my customers, this 25% increase in size is really not something they can deal with. They want a 5" or 8" natural cased sausage they can put on the menu fo...

I grind in a mortar and pestle when I'm making small batches. Makes me feel more connected to the results

This continues to be our most popular sausage by a wide margin.

Horrible title....

Thank you Ursula and CW, I'll cruise over there right now

I'm looking for a source for 26mm collagen casings who will ship to Malaysia for a reasonable shipping charge. It doesn't matter to me where in the world they come from, however I don't want to pay more for shipping than the product costs... One supplier will only ship UPS worldwide to Malaysia, and...

The first 500kg of American Breakfast sausage we sold were stuffed into sheep casings with a grinder. I was not really happy with the resulting product, but we were still trying to decide if this was going to be just a hobby, or a business, and the coffee shop that wanted this product was selling th...

In my experience, the mix needs to be ground fine, a little watery, and very, very cold or it will be mushed up against the stuffing tube and turned into a paste...

I find this to be way too fussy, and generally won't even attempt it. A piston stuffer makes this a near trivial exercise.

Yet another reason to buy from a butcher who makes his own sausage. No liver or blood as filler and your sausage will be virtually free of Hep B.

The virus will also die in a properly cleaned and salted casing, as its found in the mucosa layer of the intestine.

Great input Jeff, thanks!

Thank you. Great information there.

I've taught before, but never for money. I was a Boy Scout leader for nearly 20 years, and taught boys and leaders in many different areas. I do enjoy seeing the light go on and someone learn and demonstrate a skill new to them.

I'm getting one or two requests a week lately to teach sausage making classes. I have room in my commercial kitchen for 8 students, in the evening several nights a week when the kitchen is not being used. I have two mincers and two stuffers appropriate for classroom use. I would not use the mixer, b...