Description
Make sausage at home. Control every ingredient.
Sausage is ground meat and seasoning—nothing mysterious. This practical handbook shows how to turn grocery-store pork, beef, and veal into breakfast patties, Italian links, bratwurst, weisswurst, frankfurters, potato sausage, and classic Polish kielbasa.
Start simple. You do not need a butcher shop. A sharp knife, spices, casings, and a funnel are enough for many batches. Grinders and stuffers help later, when you want bigger yields and a finer grind.
Learn the steps that actually change the result: keep the meat cold so it cuts instead of smears, rest the seasoned mix so flavors marry, fry a test patty before you stuff a whole batch, and choose plastic or natural casings with confidence. Traditional notes on lard packing, brine, air drying, and smoking give context—without pretending smoking is a casual weekend project.
Inside you’ll find popular recipes with clear yields, plus older-style kielbasa formulas for fresh eating or longer hanging. Use the mix as patties or stuff it into links. Adjust the spice lists to your taste.
Written for home cooks who want better sausage than the supermarket tray, whether that means Sunday breakfast, a German-style grill, or kielbasa over the fire with bread and pickles.