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The Sausage Podcast

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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.




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...


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


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.


Sausage 101

A live podcast on sausage making in the home.


Sausage Podcast No 29

The Sausage Podcast no 29 Some jobs to do over Christmas. Biltong, Corned beef the cheating way and do you have any ideas about peperoni - you know, the bit of an animal?


Sausage Podcast 28

This is a working of a Carlucci recipe, and jolly tasty it is too Serves 4 To make the Sausage you need: 1 Kg Pork shoulder 3 Tablespoons Red Wine Vinegar 15 g (NOT 18 g as I said in the podcast) curing salt - try 12 to start and test the meat - add more if you need it 1 Dessert spoon cracked black pepper 1 Tablespoon dried parsley 1 Tablespoon onion powder 1/2 Tablespoon dried oregano 1 chopped hot red pepper 1 egg To make the sausage and span sauce Spaghetti boiled for 4 people 100 g...


The Sausage Podcast No 27

Hello and welcome to the Sausage Podcast no 27. This week we look at the silicone skinless sausage mould, which arrived today and has potential, but also means you need to change the way you make sausages a little. But it is ideal for small batch sausage making and those who never make them before. Not much equipment!


The Sausage Podcast No 26

This week we talk about kabanosy - the hardest sausage - often called a meat stick. Why not join our sausage making Facebook Site Homemade Sausage


The Sausage Podcast No 25

We are looking at some rules for new sausage makers in response to a thread on Facebook of people who want to make their own. All about chilling meat, using skins, cleanliness etc.


The Sausage Podcast No 24

A series of sausages from Cambodia, Thailand and Laos. Really interesting sausages - what beats me is they make sausages - and all their food, on the floor, and they don't go into regimes of chilling the meat, etc etc.


The Sausage Podcast No 23

Pickled Sausage from Pickled Sausage 1/2-cup water 1-cup vinegar 1/4-cup onion, diced 2-garlic cloves, minced 1-tbsp Kosher salt 1/2-tbsp sugar 1-tbsp pickling spice 4-cooked sausage links (cold), each cut into 3 pieces


Sausage Show 22 Frankfurters and Knackwurst

Frankfurters 1.4 kg pork shoulder 100g smoked bacon 25 g curing salt 300 g ice snowed 7 g English Mustard 10 g paprika 3 g mace 5 g white pepper - I used i level tsp 10 g chopped garlic - I used 1 tsp garlic powder Knackwurst 450 g pork shoulder 350 - 400 g turkey meat 500 g beef 45 g curing salt 2 g mace 5 g white pepper 5 g coriander powder 300 g ice snowed about 5 g garlic powder 5 g allspice


Sausage Show no 20 Some rules about curing

Why are there different types of salt and what are they for? The word ‘salt’ is a scientific description that we need not go into for the purposes of curing. However, what we know as common salt, Sodium chloride, has long been used to preserve fish and meat. It works because water is powerfully attracted to the constituents of salt, and will dilute it. If there is enough salt, the water inside poisonous bacteria will burst out, killing the microbe outright. Moreover, it takes a lot to make...


Sausage No 19 - Some BBQ marinades for sausages

Sweet Baby Ray BBQ Sauce 300 ml Ketchup 110 g dark brown sugar 60 ml treacle or molasses 60 ml pineapple juice 60 ml water 60 ml apple cider vinegar 1 tbsp Worcestershire sauce 2 tbsp Dijon mustard 2 tsp paprika 2 garlic cloves, chopped and crushed 1 level spoon salt Lots of pepper Memphis style marinade 200 ml tomato ketchup 100 ml white wine vinegar 100 ml sweet chili sauce 1.5 tsp onion powder 50 g golden caster sugar 1.5 tsp garlic powder 8 dessert spoons Anglesey Sea Salt smoked water...


Kovbasa from the Ukraine

This is a brilliant garlic sausage that can be eaten either hot or cold, and it needs a lot of garlic, so watch out! 2 Kg Pork Shoulder 800 g Beef 400 g Pork Fat 150 g Curing Salt 1 - 2 Tbsp ground black pepper 1 Tbsp Allspice 8 Garlic cloves 800 ml water 1 Tbsp Peperivka whiskey


Sausage Show no 17 - Spice kits

This week we look at sausage spices. The ready made kits with everything you need to make a particular sausage, and are an ideal way of starting out in sausage making. You supply the skins, breadcrumbs or rusk, and meat. You will want to make them from first principles sometime, but these packs are really easy to use and you can even get organic ones!


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