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The Sausage Podcast is about making sausage at home, from humble beginnings to complex continental sausages and from all around the world.

The Sausage Podcast is about making sausage at home, from humble beginnings to complex continental sausages and from all around the world.
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The Sausage Podcast is about making sausage at home, from humble beginnings to complex continental sausages and from all around the world.




Summer and Italian Sausage

Welcome to the 50th SAUSAGE PODCAST I have been intrigued by the names we give to sausages, what makes a Summer Sausage a Summer Sausage and what makes an Italian Sausage an Italian Sausage? We have a recipe for Italian Sausage - a really simple one: 2 Kg Pork Shoulder 400 g back fat 1 tablespoon black pepper 1 tablespoon oregano 1 1/2 teaspoon Anise 1 1/2 teaspoon fennel seed Semi freeze everything, soak hog skins Dry fry for a few minutes the anise and fennel and then grind Grind meat and...


Bosnian Finger Sausage

Bosnian Finger Sausage 500 g beef 500 g pork 75 g bread - crust removed, soaked in water then squeezed out 50 g bacon, cut very fine 125 ml water 1 teaspoon black pepper 1 teaspoon (Or more!!) Paprika 10 g Kosher salt Big handful parsley 2 metres sheep casings Make sure everything is sanitised and cold Mince meat at 6 mm after chilling for 30 mins in the freezer


Black Pudding with a twist

This is a slab sausage which has fruit in it as well as rum! 500 g oats - soaked 500 g pearl barley 1.5 litres of water 250 g dried pigs blood 1 onion, chopped 2 cloves of garlic, chopped 30 ml rum About 100 g finely chopped apricots About 75 g finely chopped raisins 500 g back fat cut into small pieces 20 g kosher salt 10 g correander 10 g sage 10 g white pepper 5 g allspice This recipe is a bit like the Scott Rea recipe for black pudding follow...


Sausage 101

Sausage Making 101 Eric Ew Chee Yong asked a question on the Homemade Sausage group page about making sausages: I am browsing through the recipe that you shared out in this group, however I am getting confused because there are too many types of sausage varieties. Is there a "standard" recipe for basic sausages? I see some recipe uses thyme, sage and fennel seed and these ingredient seems pretty common in the recipe that I found on the web. So I thought it would be a good idea to make a...


Sichuan and Cantonese sausages

These recipes came first from and they looked so tasty I had to have a go. The recipes are based on 5 Kg pork - I simply used belly pork. The meat is cut into 6 - 8 cm by 3 - 4 cm by 0.5 cm strips. There are two types: The Cantonese sausage spices: 30 g curing salt 150 g sugar (it says rock sugar, but I used dark brown) 30 ml Chinese white sprit - Baijiu 20 g ground black pepper 1/2 cup light soy sauce For the hotter Sichuan sausage 60 g curing salt 100 g cayenne...


American Breakfast Sausage

1 Kg Pork Shoulder 1 Kg Belly Pork 1 tsp dried thyme 1 tsp dried sage 1 Tablespoon Black pepper - ground 30 - 35 g Kosher salt 1 level (or less or none at all) cayenne


Paris Sausage

Lots of leads about the Paris Sausage, all leading nowhere really! Some say it is the Andouillette - a tripe sausage, but it could equally be the Paysanne 2 kg belly pork 30 g salt 10 g black pepper 20 g garlic 15 g thyme 30 g parsley What do you think?



1kg pork shoulder (Diced into 1-2cm pieces) 1kg beef (Diced into 1-2cm pieces) 400g Pork back fat (Diced into 1-2cm pieces) Spices and herbs 400 g Chilli peppers - Poblano or Ancho - even Bell Peppers will do 4 garlic cloves, minced 1/2 teaspoon hot cayenne 1 tablespoon spoon fresh oregano or 1 dessert poon dried 1 tablespoon spoon coriander or 1 dessert spoon dried 1 teaspoon dried cumin 25 g fine sea salt 1 teaspoon crushed black pepper Skins - 3 meters hog casings Instructions Put the...


Doctorskaya Sausage

Soviet Sausage - really lovely! IMPORTANT - if I say Coriander anywhere I really mean Cardamon! Sorry! 500 g beef 1500 g pork 40 g salt (curing) 7.5 g Cardomon 7.5 g Nutmeg Cook for 40 at 80ºC - details in the podcast!



Leberkase A Bavarian Sausage that is ground twice. Ingredients 2 cups iced water 80 g Continental curing salt 12 g marjoram 1 dessert spoon grated ginger 25 g nutmeg 20 g Black pepper - oops, I forgot to add this in the podcast 1.5 kg beef 1.5 kg pork shoulder 1.5 kn pork loin 500 g pig’s liver Fit into large fibrous casings and simmer until the internal temperature is 75C for 15 minutes.


The Sausage Podcast 40

This podcast is about the trial run of vegetarian sausage casings.


Sausage Podcast 39

This week we are making boudin Boudin Blanc This sausage is a French concoction, assimilated into Belgium and are the most popular sausages in Belgium. Boutin also travelled to the New World with French settlers, and there are lots of Cajun versions with a liberal amount of pepper! It is a very simple sausage to make, perhaps rare in that one of the ingredients are cooked before assembly. It is also quite a wet sausage, a large amount of cream is used. This recipe is based on the original...


Sausage Podcast 38

This week we are talking salt Curing in its many facets is becoming the next 'big thing' in the world of home self sufficiency. Even though these days we do not need to cure simply to keep meat edible for long periods, most curing is about flavour. After all, sliced pork and eggs doesn't quite do the business when a good slice of bacon certainly does. One of the reasons why people have a go at curing is to reproduce some of the products they enjoy from supermarkets and delicatessens. One of...


Sausage Podcast 37

We have been researching Boudin Blanc for a series for Weschenfelder and am surprised to find there are lots of them. There are French ones, Belgian ones and then a whole host of Cajun varieties with differing amounts of peppers, chilli, and other spices. The Cajuns moved from Canada (I hope this is right) to Louisiana and it was swamp infested, malaria ridden horrid place these poor people had to make a life in. Have you noticed the more insect borne diseases there are the spicier the food...


Sausage Podcast 36

Hi Sausage Stars, Making Harissa for merguez and the sausage itself. Don't get all hot and bothered.


Sausage Podcast 35

Welcome to the sausage podcast. This week we are chatting about smokers, and making one from a galvanised burner. The smoker whose name I can't remember was the Pro Q.


Sausage Podcast 34

This sausage comes from Cyprus, and is wrapped in caul fat. You might find it difficult to get - but if you have a supplier, please share it! email it to You will need: 450 g pork 1 large onion 25 g chopped parsley 1 tablespoon vinegar 1 level tsp salt 225 g caul fat


Sausage Podcast No 33

Cheddarwurst This recipe was adapted from a great website called Griffins Grub: Really well worth a visit, packed with recipes. Go to You will need: 2 kg Pork shoulder 20 g sugar 20 g sea salt 1 tablespoon coriander (ground) 1 tablespoon sage (ground) 2 teaspoons paprika 1 teaspoon black pepper 250 g cheddar cheese (cubed into 5 mm pieces) 200 ml ice cold water Please visit for lots of recipes.


Columbian Sausage

This is a Colombian Sausage. The word Chorizo simply means sausage, and so in South America it is nothing like the chorizo you get in Spain, and has to be cooked, rather than air dried. This is a Colombian recipe, who play Weschenfelder in the World Cup, and along with Weschenfelder we are having a bit of fun with a beer and a sausage from the teams.