Sausage Making for beginners

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Postby Wal Footrot » Tue Nov 07, 2006 10:04 am

I really appreciate the help here but I forgot to ask one question. By pig jowl I'm assuming that you mean the cheek of the pig as we call it here. Are there alternatives to this if it isn't available?

I also saw another recipe on this site

Saveloy Recipe
8 lbs Lean Beef , Pork etc.
2 lbs Pork Fat
4 lbs Rusk (soaked)
� lb liquid smoke powder

What on earth is liquid smoke powder and what does it do? do I need it and where could I get it?

The seasoning came after. I get the impression that ground white pepper is the main seasoning ingredient for Savs which is OK by me.
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Postby sausagemaker » Tue Nov 07, 2006 2:49 pm


Jowl is indeed cheek meat if this is unavailable use a fatty belly about 50% lean.
Liquid smoke powder is a way of imparting smoke into the product without the hard work, although 1/2 lb seem very excessive.
If you want a smoked flavour the replace the bacon trim with smoked bacon.

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Postby Fluffybunny » Tue Nov 14, 2006 1:53 pm

Parson Snows wrote:You wrote
Thanks for the support, advice and links (just realised the sausage joke in that!).

You're welcome; as to the links connection pre1630(ish) that wouldn't have been found funny/humerous.

Did they have internet links back in 1630 then?!!
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Sausage making on small scale

Postby eoronsaye » Sat Dec 29, 2007 12:23 am

Hi Guys
Would like to start producing sausages on a small scale to begin with, but would like to know the equipments that is adequate enough for this.

Can anyone reccommend were I can purchase the equipment and what I need. There is immense opportunity in this project I am about to undertake in nigeria.

Look forward to hear from you.

Many thanks
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Re: Sausage Making for beginners

Postby meaty » Wed Aug 21, 2019 12:52 pm

hi guys,

how can we make a sausage that has soft texture and not grainy? been working with a product for a while but after the cooking process it is still tough. what I'm I missing? TIA

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Re: Sausage Making for beginners

Postby NCPaul » Wed Aug 21, 2019 8:42 pm

You'll need to give us more details about what you are doing for the cooking. Are you making the sausage? Welcome to the forum. :D
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Re: Sausage Making for beginners

Postby wheels » Fri Aug 23, 2019 2:49 pm

It's often related to mixing, but without a recipe and method it's difficult to comment further.

If the recipe is 'Commercial - In Confidence' PM it to either NcPaul or myself.
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