Homemade sausages, BBQ recipes, and traditional sausage craft.
Liver sausage can range from silky and spreadable to coarse and rustic, but the basic principles are surprisingly approachable. Learn how liver, meat and fat work together, why many recipes pre-cook some ingredients, how texture is controlled and how excellent liver sausage can be made in an ordinary home kitchen.
2026-09-28 16:17
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An old working refrigerator can become a practical home curing and drying chamber with surprisingly few additions. Learn how to control temperature and humidity, provide gentle air circulation, arrange hanging rails and sensors, and build a simple chamber without modifying the refrigeration system.
2026-09-22 11:30
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Starter cultures help make fermented sausages predictable by introducing selected beneficial microorganisms. Learn what slow and fast cultures do, why different cultures aren't interchangeable, how to understand packet sizes and storage, and how to choose a suitable culture for safe home sausage making.
2026-09-22 11:29
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Fermentation gives many traditional sausages their characteristic tang, colour and texture, but it also forms part of a carefully controlled preservation process. Learn what sausage fermentation actually does, how starter cultures work, why pH matters, and how home sausage makers can approach fermentation safely.
2026-09-22 11:29
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A rich and spreadable Bavarian-style liver sausage with pork, liver, gently cooked onions and the malty character of dark beer. Marjoram and traditional warm spices round out this hearty homemade Leberwurst.
2026-09-18 15:04
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A sausage can look perfectly dry on the outside while remaining soft and wet inside. Learn what causes case hardening during sausage drying, how to recognize it, and how controlled humidity, airflow and temperature help sausages dry evenly from the inside out.
2026-09-14 15:03
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Drying can transform the texture and flavour of a sausage, but drying meat safely involves much more than simply hanging it somewhere cool. Learn what happens during drying, why temperature, humidity and airflow matter, and where ordinary home sausage making ends and controlled dry-curing begins.
2026-09-11 19:09
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A smooth and buttery chicken liver pâté with the delicate fruity warmth of pink peppercorns and a splash of brandy. Some of the peppercorns are gently crushed into the pâté while others are folded through at the end, adding bursts of flavour and beautiful pink-red colour.
2026-09-09 17:50
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A bold and aromatic Spanish fresh sausage made with pork, pimentón, garlic and red wine. Unlike dry-cured chorizo, Chorizo Fresco requires no drying or maturation and is cooked fresh on the grill, in a pan or as part of rustic Spanish dishes.
2026-09-05 19:42
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That beautiful golden, amber or reddish-brown colour on a smoked sausage doesn't come from simply producing more smoke. Learn how dry casings, clean smoke, airflow, temperature, wood choice and patience work together to develop an even, attractive smoke colour.
2026-09-03 20:37
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A rich and silky chicken liver pâté with earthy porcini mushrooms and a generous splash of brandy. Butter, gentle spices and cream create a smooth texture, while porcini adds a deep woodland flavour that turns a simple liver pâté into something special.
2026-09-01 16:04
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The wood you choose can completely change the character of a smoked sausage. From mild apple and cherry to traditional beech, robust oak and powerful hickory, learn how different smoking woods influence flavour, colour and aroma—and how to choose the right one for your sausage.
2026-08-31 11:44
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A rich and aromatic BBQ sausage inspired by the flavours of Indian cooking. Onions, garlic, ginger and spices are gently fried in ghee before being combined with pork or chicken, creating layers of warm curry flavour in every bite.
2026-08-30 19:11
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Good smoking begins before the first smoke reaches the sausage. Learn how resting, drying, spacing and preparing the casings properly helps produce better colour, cleaner smoke flavour and more consistent results.
2026-08-26 19:42
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Cold, warm and hot smoking can produce very different sausages. Learn how smoking temperature affects flavour, colour, texture and cooking, and why choosing the right method is about much more than simply producing smoke.
2026-08-23 19:24
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A juicy, gently seasoned bratwurst filled with cubes of cheddar cheese and gently poached for a tender texture. Make it with chicken thighs for a lighter version or pork shoulder for a more traditional, full-bodied bratwurst.
2026-08-21 17:59
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Poaching sausages in vacuum bags provides a clean, controlled alternative to placing them directly in hot water. Learn when the method is useful, how to pack the sausages correctly and why water and internal temperatures still matter.
2026-08-20 09:14
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Unlike the famous Bavarian version, Thüringer Leberkäse really does contain liver. This regional variation combines beef liver, beef chuck, pork belly and back fat with gently fried onion and warming spices for a rich, savoury meat loaf.
2026-08-19 12:20
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Nothing is more frustrating than watching a carefully stuffed sausage split open in the poaching water. Learn how gentle heat, correct stuffing, controlled temperatures and careful handling help keep the casing intact and the sausage juicy.
2026-08-19 09:59
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My personal take on traditional Leberkäse combines a smooth beef and pork base with lactose-free cheddar, pickled peppers, mushrooms, onion and fresh chilli. Rich, savoury and gently spicy, it's a Leberkäse that has developed around the flavours we enjoy in our own kitchen.
2026-08-17 20:59
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Air pockets are common when stuffing homemade sausages, especially when you're just starting out. Learn why they form, how to prevent most of them and how to safely release trapped air without unnecessarily damaging the casing.
2026-08-16 19:56
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Curing salt isn't one universal ingredient. Nitritpökelsalz, Cure #1, Cure #2 and other curing blends can contain dramatically different concentrations of nitrite and nitrate. Learn what these products do, why they aren't interchangeable and what you must check before using one in a sausage recipe.
2026-08-16 19:11
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Want to discover whether homemade sausage making is for you before buying any equipment? With a little help from your butcher, a kitchen funnel and the handle of a wooden spoon, you can make your first small batch at home. That's exactly how I made my first sausages.
2026-08-16 11:39
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A Bavarian classic with a beautifully browned crust and a smooth, juicy interior. Made from finely processed beef, pork and back fat with traditional aromatic seasoning, Leberkäse is baked in a loaf tin and best enjoyed warm with mustard, pretzels or a fresh bread roll.
2026-08-16 11:07
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Before filling several metres of casing, take a few minutes to cook and taste a small portion of your sausage mixture. A simple fry test lets you check seasoning, flavour balance and texture while there's still time to make adjustments.
2026-08-15 17:17
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Ice and ice water do much more than make sausage mixtures wetter. Used correctly, they help control temperature, distribute seasoning, support protein binding and contribute to a juicy, stable texture. Learn when to use water, ice water or crushed ice—and why the amount should always be measured.
2026-08-14 20:04
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Smooth Frankfurters, fine Bratwurst and Lyoner don't require a professional butcher's shop. Learn how to create a fine, stable sausage emulsion at home using a grinder, food processor, crushed ice and careful temperature control.
2026-08-14 17:12
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A classic German bratwurst with a wonderfully smooth, delicate texture and mild, aromatic seasoning. Pepper, ginger, allspice and cardamom are balanced with a subtle touch of lemon zest for a fine sausage that's equally delicious served hot from the pot or lightly browned before serving.
2026-08-14 11:57
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Fat smearing can turn a beautifully prepared sausage mixture into a soft, greasy mass and lead to poor texture after cooking. Learn how temperature, sharp grinder parts and proper grinding technique help keep meat and fat cleanly defined.
2026-08-13 20:09
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A classic German bratwurst from Thuringia with a distinctive seasoning of marjoram, caraway and garlic. Larger and slightly coarser than Nürnberger Bratwurst, Thüringer Rostbratwurst is traditionally grilled over charcoal until juicy inside and beautifully golden-brown.
2026-08-13 19:30
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A bold North African sausage traditionally made with lamb or lamb and beef, seasoned with paprika, chilli, cumin and coriander. Deep red, aromatic and pleasantly spicy, Merguez is especially delicious grilled and served with bread, couscous or grilled vegetables.
2026-08-13 18:06
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From a coarse rustic sausage to a fine bratwurst, grinder plate size has a major influence on texture. Learn what the common plate sizes do, when to use them and how to choose the right grind for the sausage you're making.
2026-08-13 10:33
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A bold and aromatic Thai-inspired sausage combining fragrant herbs, fresh garlic, curry spices and fish sauce with the distinctive texture of sticky rice. Rested overnight to develop its flavours, it's especially delicious grilled over the BBQ until juicy and beautifully browned.
2026-08-13 10:01
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Single grind or double grind? The answer depends on the sausage you're making. Learn how grinding method and plate size influence texture, fat distribution and the character of your finished homemade sausages.
2026-08-12 20:57
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Getting the right balance of lean meat and fat is one of the keys to a juicy, well-textured sausage. Learn how to calculate fat percentages, account for the fat already present in different cuts of meat and adjust your recipes with confidence.
2026-08-11 20:28
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Loukaniko is a traditional Greek pork sausage bursting with Mediterranean flavour. Garlic, aromatic herbs and citrus give this distinctive sausage its fresh character, while grilling develops a beautifully browned exterior and releases its unmistakable aroma.
2026-08-11 20:18
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Great grilled sausages should be juicy inside with a beautifully browned casing outside. Learn how to grill fresh and pre-poached sausages, control the heat and avoid split casings, burnt outsides and undercooked centres.
2026-08-10 11:36
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Poaching is a simple and reliable way to cook many homemade sausages while keeping them juicy and tender. Learn how to control the water temperature, check the internal temperature and cool poached sausages correctly.
2026-08-10 11:18
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Once your casings are evenly stuffed, it's time to turn that long coil into individual sausages. Learn two traditional ways of forming sausage links: alternating twists for bratwurst and BBQ sausages, and tying with string for larger sausages, salami and cold cuts.
2026-08-10 10:13
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Stuffing sausages becomes surprisingly easy with a little practice. Learn how to prepare your stuffer and casings, control the filling pressure, avoid air pockets and produce evenly filled homemade sausages ready for linking.
2026-08-09 20:10
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Grinding gives your sausage its texture, but proper mixing is what holds everything together. Learn how salt, cold temperatures and thorough mixing develop the protein bind needed for juicy sausages with a firm, cohesive texture.
2026-08-09 19:07
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A juicy Mediterranean-inspired chicken sausage with sun-dried tomatoes, fresh basil and garlic. Gently poached for a tender texture, then ready to grill, pan-fry or enjoy cold.
2026-08-09 15:19
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Grinding meat is much more than simply feeding it through a meat grinder. Learn how to choose the right grinding plate, recognise a good grind and avoid common mistakes that can affect the texture of your homemade sausages.
2026-08-09 09:19
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One of the simplest ways to improve your homemade sausages is to keep your meat, fat and equipment cold throughout the entire process. Learn why temperature matters and how this simple habit can dramatically improve the quality of your sausages.
2026-08-09 09:07
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Good sausages begin long before you switch on the meat grinder. Learn how to trim, cut and prepare your meat correctly to achieve better texture, easier grinding and consistently delicious homemade sausages.
2026-08-08 20:42
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Natural or collagen? Sheep, hog or beef? Choosing the right sausage casing doesn't have to be complicated. Learn about the different types of casings, when to use them and how to prepare them for successful homemade sausages.
2026-08-07 15:07
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A quick reference guide to safe storage temperatures, recommended internal cooking temperatures and practical storage advice for homemade sausages.
2026-08-07 12:25
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Making your own sausages is both enjoyable and rewarding, but good food safety should always come first. Fortunately, following a few simple rules will help you produce delicious homemade sausages safely and with confidence.
2026-08-06 21:37
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You don't need a professional butcher's shop to make great homemade sausages. Discover the equipment you really need, what can wait until later, and how my own sausage-making journey began with nothing more than a plastic funnel and a wooden spoon.
2026-08-06 20:31
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Every sausage maker has to start somewhere. Mine didn't begin with expensive equipment or a professional butcher's shop—it started with a packet of Thai sausage seasoning, a plastic funnel, a wooden spoon and a lot of enthusiasm.
2026-08-06 09:35
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Fat is one of the most misunderstood ingredients in sausage making. Learn why it's essential, how much you need, and how choosing the right fat can transform the flavour, texture and juiciness of your homemade sausages.
2026-08-03 21:49
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Great sausages begin long before you start grinding. Learn how to choose the right cuts of meat, understand the importance of fat, and discover why quality ingredients are the foundation of every successful homemade sausage.
2026-07-15 18:49
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Looking for something a little different? This spicy chicken bratwurst combines juicy chicken thighs with pork back fat, aromatic spices and the gentle heat of harissa to create a flavour-packed sausage that's perfect for the barbecue or frying pan.
2026-07-15 18:46
Read MoreSmall in size but big in flavour, Nürnberger Bratwurst is one of Germany's most famous regional sausages. Discover its history, traditional preparation and what makes this iconic sausage so special.
2026-07-15 18:38
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Have you always wanted to make your own sausages but thought you needed expensive commercial equipment? The truth is, you can produce delicious homemade sausages in an ordinary home kitchen using practical equipment that won't break the bank.
2026-07-10 19:02
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