Sausage recipes will make quality sausages only if sausage making rules are obeyed














 








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Sausage recipes will make
quality sausages only if sausage making rules are obeyed. The same sausage
recipe can produce a fresh sausage, smoked sausage or dry salami  by changing
manufacturing process. Given proper humidity and
temperature conditions, the sausage will keep on loosing in time more moisture, first becoming
a semidry and then dry sausage. Let's say you have a recipe for a fresh Italian
sausage and you want to make a fermented sausage out of it. All you
need is to increase the percentage of salt, add sodium nitrite,
starter culture and follow good manufacturing practices. And whether
you want apply smoke or not, it is entirely up to you. Today, in most cases
sausages are either of a fresh variety, or  hot
smoked and cooked to safe internal meat temperature, making it 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. You don't need a magical recipes
to make a good sausage, you need to know how. A good chef is
not looking at his notes when making chicken soup and by the same
token an experienced sausage maker knows how to make a good 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.









 
Polish Recipes

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on Polish Sausages

Spanish Recipes


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Spanish Sausages
Russian Recipes

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Sausage Recipe Secrets



 




Fresh Sausages           
(Need to be cooked)

Ready To Eat Sausages



Cooked Sausages

Cold Smoked (Not Cooked)

Hot Smoked (Cooked)



Andouille



Blood Sausage - Black Pudding



Metka Sausage 



Bacon Sausage 





Bockwurst




Blood Sausage - Dziadek 



Moscow 




Chicken Sausage



Boudin


Blood Sausage - Drisheen



Polish Smoked Sausage 



Chinese Sausage




Bratwurst

Blood Sausage - Kaszanka 


Russian 




Goose Sausage



Breakfast Sausage

Blood Sausage - Morcilla  


 



Salmon Metka 
 


Kabanosy 




Chaurice



Blood Sausage - Morcilla Blanca 
   



Cold Smoked Loin 




Krakowska Sausage 





Chicken Curry Sausage


Blood Sausage - Navajo Indians

 


Moscow 






Chorizo - Mexican



Head Cheese - City


Smoked Fatback
 



Mysliwska-Hunter's Sausage 
 




Chorizo - Argentinian



Head Cheese - Countryside 

 




Greek Loukanika Sausage


Head Cheese - Italian 





Paprika Smoked Fatback 







Podhalanska Sausage







Head Cheese - Tongue        





Greek Sausage



Liver-Pate-Sausage 

 
 




Hurka - Hungarian



Liver Sausage 
 
 
 



Italian Sausage



Poultry Sausage
 


Polish Sausage Links  






Jalapeno Sausage


Turkey Sausage
  Fermented & Air Dried



Polish Smoked Sausage



 



White Liver Sausage

Chorizo
- Navarro


  


Russian 




Merguez
-
North African

           




Fuet - Spanish Salami 





Salami Krakowskie 






Longanisa - Philippino




Venison-Deer Sausage 
 



Kindziuk


Serdelki 





Swedish Potato Sausage



Venison-Wild Boar Sausage 





Lebanon Bologna
 




Pennsylvania Scrapple




Boiled Ham 
   




Longaniza - Navarra 







Tambov 




 

 



Longaniza - Tradicional


 
 




Tomato Sausage

 



Mortadella
 





White Sausage 
 

 



Nham - Thai Pork Sausage
 


 

 



Pepperoni
 


 

 



Salami de Arles


Tourist  


 
 



Salami Finocchiona



Ukrainian Sausage 




 

 


Salami Genoa
 


 
 



Salami-Hungarian 
 


 

  




Salami Lombardia




Smoked Loin 
 



 
 



Salami Milano




Smoked Loin-Canadian Bacon


 



Salami Nola


 
 



Salami - Polish

 


 



  
                     




Salami Sorrento



Sopot Smoked Loin  



 



Skilandis - Lithuanian


 


           




Sobrasada


 

Jerky


 

     




Sucuk (Soudjouk) - Turkish

Tasso-Smoked Pork


 
 



Summer Sausage
 


              



 



Thuringer
 



 



Urutan - Balinese Sausage
 








 
 
 





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