Welcome to our sausage page.

Monika and I have cultural foundations in the ancient art of Sausage making!
Monika is bonafide Polish, like who hasn't ever heard of Polish Sausage? AND
I have childhood memories of the grandparents doing the deed myself.

For us, this fun and exciting hobby pays homage to our ancestry, while providing for entertainment and sometimes a flavorful dinner.

We generally like smoked sausage, but there's nothing wrong with a well seasoned batch of fresh sausage either! Since smoking sausage is the more labor intensive, and dangerous of the two, we'll share with you some of this craft!

We have fun with Summer Sausage, which is normally about 2 inches in diameter. The picture below shows me sewing up some muslin cloth to make the casings. It's really simple to make casings this way, especially if you know a little geometry.

1. Select the Diameter of your sausage, and multiply it by pi(3.14159)

2. Add 1/2 inch to it, for the seam.

3. Cut strips of muslin at that width
(I normally fold and iron the muslin, to get a straight seam and cut it with a razor, or my pocket knife, which is the same thing along the fold)

4. Fold and iron the strips of muslin.

5. Sew the seam at 1/4 inch from the edge.

Turn the casings inside out, like a sock! When you're ready to stuff them, tie one end with cotton string.
Rinse them in a dilute solution of chlorine bleach and stuff tight!

1. Smoking meat creates the perfect environment for botulinum spores to flourish! Use a Nitrate cure and sanitize all of the equipment!

2. If you're grinding pork or bear flesh, Trichinella spiralis is a potential problem. This little nematode is easily destroyed by heating him to 137 degrees Fahrenheit. You can also freeze him, but it takes months, unless you have access to some liquid nitrogen!

3. If you cleared the first two hurdles, the rest is common sense!

This little beauty is constructed from Oak, holds over 70 Lbs of meat, and best of all, disassembles into flat sides and top. We store it neatly away!