Another Good Sausage Making Resource
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This web site is a good place to start to learn about sausage types and meat processing methods from around the world.
Also many good authentic recipes that are scaled down to smaller batch sizes.
The adverts are kind of a pain, but the main information is well worth the information presented there.
https://www.meatsandsausages.com/sausage-types
The sausage recipes listing by-country is extensive.
processhead said in Another Good Sausage Making Resource:
This web site is a good place to start to learn about sausage types and meat processing methods from around the world.
Also many good authentic recipes that are scaled down to smaller batch sizes.
The adverts are kind of a pain, but the main information is well worth the information presented there.
https://www.meatsandsausages.com/sausage-types
The sausage recipes listing by-country is extensive.
Processhead, that is one of my go to sausage sites. Excellent recipes and guides. All of Stanley Marianski‘s books are a great compliment to that website. I have found quite a few sausage recipes in his books that are not on the website. In addition the books are a wealth of information regarding processing. Highly recommended.
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That’s one of my go-to sites, as well. It’s bookmarked on my web browser, even. I always take a look there when working out a recipe. Lots and lots of things to look at!
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This web site is a good place to start to learn about sausage types and meat processing methods from around the world.
Also many good authentic recipes that are scaled down to smaller batch sizes.
The adverts are kind of a pain, but the main information is well worth the information presented there.
https://www.meatsandsausages.com/sausage-types
The sausage recipes listing by-country is extensive.
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processhead that’s a good one for sure. My best advice…buy a scale and go metric with your measurements. It doesn’t get much easier to scale recipes.
Joe Hell said in Another Good Sausage Making Resource:
processhead that’s a good one for sure. My best advice…buy a scale and go metric with your measurements. It doesn’t get much easier to scale recipes.
Hear, hear!
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This web site is a good place to start to learn about sausage types and meat processing methods from around the world.
Also many good authentic recipes that are scaled down to smaller batch sizes.
The adverts are kind of a pain, but the main information is well worth the information presented there.
https://www.meatsandsausages.com/sausage-types
The sausage recipes listing by-country is extensive.
processhead Here’s a youtube channel of a German Butcher that has been demonstrating how to make German Sausages and Process Meat. He’s really good!
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processhead Here’s a youtube channel of a German Butcher that has been demonstrating how to make German Sausages and Process Meat. He’s really good!
Pivodog said in Another Good Sausage Making Resource:
processhead Here’s a youtube channel of a German Butcher that has been demonstrating how to make German Sausages and Process Meat. He’s really good!
I just wish my German was a little better, although the videos do get the general idea across.
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processhead Here’s a youtube channel of a German Butcher that has been demonstrating how to make German Sausages and Process Meat. He’s really good!
Pivodog Should have taken German rather than Latin in High School
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Pivodog said in Another Good Sausage Making Resource:
processhead Here’s a youtube channel of a German Butcher that has been demonstrating how to make German Sausages and Process Meat. He’s really good!
I just wish my German was a little better, although the videos do get the general idea across.
processhead Sometimes they have English subtitles and even Google can translate to!
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Chef Actually, I found out that you can turn on subtitles under youtube and selected the language!
Pivodog Thanks, will try that this evening. Site looks like it has a lot of information.
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I am looking for information on why my hot dogs are shriveling up. I use 25 mm casing. Is the Heat too high or what
Doug 0 said in Another Good Sausage Making Resource:
I am looking for information on why my hot dogs are shriveling up. I use 25 mm casing. Is the Heat too high or what
You might want to start a new topic with your questions. I am sure someone can offer some tips,
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I am looking for information on why my hot dogs are shriveling up. I use 25 mm casing. Is the Heat too high or what
Doug 0 do you finish them up sous vide? I made some before, they were slightly wrinkled but after the water bath to finish, brought them out to be nice and plump!
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