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Smoked Sausage Recipes, Sausage Chubs and Rolls
Welcome to the Web's most trusted smoked sausage recipes, we show you step-by-step how to make smoked sausage using your own meat and our smoked sausage recipe. See the free smoked sausage recipes below.



Beef Bacon Roll
Garlic & Onion Sausage Roll
German Bologna
Honey Roll
Jagdwurst
Old-Fashioned Roll
Salami
Summer Sausage
Turkey Roll

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Smoked sausage is without question, the most recognizable product in the butcher’s repertoire. Whether it’s short, long, thin, or chubby––it clearly tastes as good as it looks. It’s undeniably enticing, but it’s also steeped in contradiction about what’s actually inside the smoked sausage, including the origin of the very wrapping it’s encased in. My mother still believes that store-bought smoked sausage is made from the residual scraps of meat, blood and intestines, and no amount of coaxing is going to convince her otherwise.


Many of the sausage formulations included on this site came about during my tenure at South Fork Sausage. Operating my own custom sausage kitchen was a unique situation in that I had hundreds of willing customers eager to taste my “free” samples––good or bad.

These same participants readily offered their analysis of my sausage concoctions and had no qualms about letting me know when my efforts were less than satisfactory. Their opinions proved invaluable in my quest to build a personal archive of tested sausage formulas.

I had the use of thirty to forty thousand pounds of fresh game meat that came through my doors every fall and I made the most of it.
But it wasn’t until some off my regular customers began to insist that I add more and more garlic and onion to his custom-made links that I began to experiment with a proper garlic and onion sausage roll. I really had no choice in the matter, as it was obvious this fellow would never be satisfied until he belched garlic and onion with every breath. So I pressed on with the trial and error phase of the experiment. Each attempt produced a better product than the one before. I used fresh garlic cloves and fresh onions in the beginning, but I changed to garlic powder and dehydrated onion flakes once I discovered the garlic powder was more potent than fresh garlic bulbs and the dehydrated onion flakes produced a stronger, more pungent onion flavor once they were reconstituted within the meat. Furthermore, both proved readily available and consequently much easier to obtain than their fresh counterparts.

After several failed attempts and just when I thought I might never satisfy this guy, I finally came up with the right combination of ingredients and a new sausage formula was created. The resulting sausage soon became a hit among all of our garlic and onion enthusiasts, earning it’s rightful place among my growing archive of proper sausage recipes.



Do I Really Need Curing Salt?

I can’t tell you how many times I’ve been asked––and the answer is yes! The following paragraph, extracted from Sausage and Smoked Meat Formulation and Processing, 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens, explains the importance of using curing salt in all cured and smoked meat products.

“These curing ingredients are required to achieve the characteristic flavor, color and stability of cured meat. Nitrate and nitrite are converted to nitric oxide by micro-organisms and combine with the meat pigment myoglobin to give the cured meat color. However, more importantly, nitrite provides protection against the growth of botulism-producing organisms, acts to retard rancidity and stabilizes the flavor of the cured meat.”