I could go for a bowl now of the Chi Hot Che or a dozen hotlinks with crackers, hot sauce, and ketchup.

I was making ribs so I threw some of these homemade links on at the end. Wow! Glad I did. The smoke really added to the simple filling of pork, lamb, pecorino, white wine, herbs, and spices.

Pork and beef

I have always felt that brewing beer was a good precursor to making sausage; a lot of the same concerns on cleanliness and precise measurements.

Just added fishing with a bait casting reel after untangling the sausage casings for my latest batch.

My family background is Italian so I regularly make Italian sausage but I've really come to love English sausages based on trips to London. I'm pleased with my first batch. I've made Bangers & Mash and a simple sausage over roasted potatoes, carrots, and onions. I'm really enjoying the flavors.

This one comes from Le Chalet Gourmand in Labergement-Sainte-Marie

Today’s grilling choice was Argentinian pork sausage served with a mixed greens salad topped with a tomato and red onion vinaigrette.

Never see this before. The spin themselves then pop.

Hey all, first time poster, long time sausage lover.

If you’d be so kind, tell me about your favorite regional sausages. I was thinking about Boudin (Louisiana USA) recently and wondered what other lesser well known sausages there are that people love.

First time making Ćevapi and Kajmak. 1000g beef and 500g lamb. 15 grams of salt, 5 grams black pepper. Boiled 4 sliced garlic cloves in 125g of water. Cooled strained and added the garlic water to the meat. I’m flying by the seat of my pants so if anyone knows if I’m doing it right or royally screwed up please let me know.

That German loaf thing (Leberkäse)

Meat
Pork shoulder: 2.20 lb
Pork cheek: 1.32 lb
Back fat: 0.88 lb

Added water phase (crushed ice)
Crushed ice / ice water: 440 g

Curing salts
Prague Powder #1: 4.0 g
Sodium chloride (table salt): 38.0 g

Spices & functional additives
Black pepper: 8 g
Cardamom: 4 g
Coriander: 4 g
Nutmeg: 4 g
Ginger: 2 g
Garlic powder: 4 g
Cutter phosphate / functional binder: 8 g
Fresh onion: 80 g

Technical note (process-relevant): Ice replaces liquid water to control emulsion temperature during chopping. Target is to keep batter typically < 12°C (preferably lower) to avoid fat smearing and protein denaturation. Total added phase remains 440 g, just in frozen form

I'm looking for traditional homemade sausage recipes and old-style sausage-making methods — the kind that used to be passed down through families and made at home instead of bought in supermarkets. Authentic regional sausages from anywhere in the world, traditional techniques, natural ingredients, curing, drying and smoking methods, and recipes that are becoming rare today. If you'd like to share something, you can do it at thewurstcase.com
There's also a free scaling calculator on the site if that's useful to you.

Chilled and now blooming.

First one is a Chicago style sausage for pizza the cased up ones are my kielbasa. Those are in a refrigerator and I’ll smoke them tomorrow.

Maybe how they compare to western sausages, or what they are similar to and how to eat or prepare them. My guess is that the fat ones are used for deli slices, just like ham or salami. Their ingredients are all in Korean but I can read it: chicken, beef, chicken skin, salt, sodium nitrate, chili, pepper, garlic. Seems pretty standard. Thank you!

Does anyone know of a good thin breakfast sausage patty that is similar to the one in the McMuffin? I haven’t found anything remotely close, and want to make my own McMuffins 😊

what would cause such a distinct color difference in these? same brand and flavor, same expiration date