Sausage and Seasoning Chart




You can use the Basic Sausage Recipes to create a variety of different sausages by simply altering the spice kit.

Use these charts to help simplify the process!



This information is an excerpt from In the Charcuterie by Taylor Boetticher and Toponia Miller. To purchase click here.

Basic Recipes for Sausage


These are basic combinations to use as foundations for any sausage recipe!



Poultry OR Rabbit

3 3/4 pounds Poultry or Rabbit, boneless and skinless
1 1/4 pound Pork Back Fat
2 Tbsp. Fine Sea Salt
5 pounds Basic Poultry or Rabbit Sausage


4 1/2 pounds Pork Picnic, boneless
8 ounces Pork Back Fat


5 pounds Pork Boston Butt, boneless
2 Tbsp. Fine Sea Salt
5 pounds Basic Pork Sausage


3 pounds Lamb Shoulder, boneless
2 pounds Lean Lamb Foreshank or Hind Shank, boneless
2 Tbsp. Sea Salt
2 Tbsp. Olive Oil
5 pounds Basic All-Lamb Sausage


2 1/2 pounds Lamb Shoulder, boneless
2 1/2 Pork Picnic, boneless
2 Tbsp. Sea Salt
5 pounds Basic Lamb and Pork Sausage


5 pounds Beef Chuck or Brisket, untrimmed
2 Tbsp. Sea Salt
5 pounds Basic All-Beef Sausage


3 pounds, Beef Chuck or Brisket, untrimmed
2 pounds Pork Boston Butt
2 Tbsp. Sea Salt
5 pounds Basic Beef and Pork Sausage



Don’t forget to use the seasoning chart to create unique sausages!

This information is an excerpt from In the Charcuterie by Taylor Boetticher and Toponia Miller. To purchase click here.

Basic Sausage Method



The process for making nearly every kind of sausage begins with the same steps. First, you assemble a spice kit and cut the meat. Next, you mix the meat with spices, leave it to marinate for a while, and then grind it. Once it is ground, the meat is mixed by hand. The sausage is now ready to use or ready to case.


Step 1: Assemble the Spice Kit

Your spice kit consists of the ingredients you will be using to flavor your sausage. Many sausage-making supply companies sell ready-made spice kits, but toasting and grinding your own spices makes a difference you can taste.
Begin by measuring the salt. Then measure your spices. If the recipe call for toasted spices, you will want to toast them in a 325° F oven for 3-5 minutes. Allowing them to cool, then grind them together in a spice grinder. For most sausage, unless otherwise indicated, you will want to grind your spices very finely. Mix the ground spices with the salt. If the recipe calls for garlic, mince it finely and then add it to the spice kit along with any whole spices.

Step 2: Cutting

Cut the meat into relatively uniform cubes that are smaller than the opening of your grinder (for most grinders, 1-inch cubes are best). Remove any blood vessels, tendons, or glands. Place the cubed meat in a nonreactive bowl or container large enough to allow room for mixing.

Step 3: Marinating

Evenly distribute half of the contents of the spice kit over the meat. Using your hands, mix the meat will until evenly coated. Add the second half of the kit and mix again. Cover and refrigerate for at least 12 hours or for up to 2 days to allow the seasonings to permeate the meat.

Step 4: Chilling

Sausage likes to be kept cold. Chilling both your meat and parts of the grinder helps to avoid grinding issues such as smearing (see note). Keeping the meat cold before and during the process also extends the shelf life of the finished sausage. After cutting and marinating the meat, be sure to refrigerate it for at least 2 hours and preferably overnight, so that it is thoroughly chilled. You can also refrigerate the parts of the grinder. Keep everything refrigerated until you are ready to grind.

Step 5: Grinding

Whichever type of grinder you use, the mechanics and setup are essentially the same. Begin by attaching the feeder tube to the base of the machine. Insert the worm into the tube (refer to your machine’s owners manual to see part names). Attach the blade or knife, flat side out, to the worm. Most grinders come with multiple plates to allow you to very the size of the grind. Choose the plate for the type of grind you are trying to achieve. Attach the plate flush with the openings of the feeder tube. Screw the collar onto the end of the tube securely, but do not overtighten. If your grinder is equipped with a tray, attach it to the top of the feeder tube.
You will need a wide nonreactive bowl or container that fits easily under the grinder to catch the ground meat. Remove the meat from the refrigerator. If you are using an electric grinder turn it on. Feed the meat into the tube, once piece at a time. Let the machine do the work rather than push too much meat through the grinder at once. If you are using an electric grinder, allow the machine to run for a full minute after the last of the meat has been fed through the tube to expel any remnants. Wipe the face of the plate clean while the machine is still running and then turn the machine off. In most cases, you will grind a batch of meat only once. The exceptions are burger meat, beef fat, lamb fat, and sausages with a very smooth consistency, which need to be ground twice.

Step 6: Mixing

Seasoned, ground sausage meat, also known as the farce or forcemeat, needs to be mixed thoroughly by hand for 1 to 2 minutes. This action, similar to kneading bread, helps to develop the proteins that bind the sausage together. It also ensures that the seasoning are evenly distributed throughout. When a more homogenous texture is desired, some sausage meat is mixed further in a stand mixer fitted with the paddle attachment or in a food processor. This process is called emulsifying.

Step 7: Tasting

Scoop up about 2 Tbsp. of well-mixed farce and shape into a small, flat patty. Cook the patty in a small pan over medium heat. Evaluate the taste and texture. If the sausage seems dry and crumbly, incorporate a small amount of ground fat. If the seasoning needs to be more pronounced, add more salt or spices. If the sausage is too highly seasoned for your taste, add a small amount of unseasoned ground meat and ground fat to help to absorb some of the excess.
Remember, it is much easier to add salt and spices than it is to lessen their intensity once the farce is prepared. If you tend to like mildly seasoned sausage, start with about half the amount of salt and spices and add more to taste if needed.

Note on Smearing

If the fat begins to squeeze out of the sides of the grinder in shiny, flat ribbons or through the die in greasy-looking streaks, STOP! You have smearing, a condition that can ruin the texture of your sausage. You need to halt grinding, identify the cause, and remedy the situation.

Here are three primary causes and their solutions:

1. The grinder or the meat is too warm. Check the temperature of the meat and the grinder. Wash the grinder, chill down the grinder parts and any unground meat for 30 minutes, and start over.
2. The knife is inserted backward. Take apart the grinder. Wash and chill the parts and reassemble carefully, making sure the knife is facing flat side out.
3. The knife blade is dull. Knife blades do wear out over time. Keeping a spare blade on hand is always a good idea. Replace the blade and make sure to have the old blade sharpened.


This information is an excerpt from In the Charcuterie by Taylor Boetticher and Toponia Miller. To purchase click here.

About Sausage Skin (Casings)

This is an excerpt taken from Charcuterie from Scratch by Tim Hayward
Purchase the book here.

Note on sausage (skins) casings
; Sausage skins, or ‘casings,’ are traditionally made from cleaned lengths of the digestive tract. There are obviously some fairly stringent methods employed to clean what is effectively a pipe full of poop.

Lengths of gut are turned inside out, scraped to remove the soft lining material and repeatedly washed. What’s left is a tough membrane, impermeable to liquids; edible, though without any flavour; that shrinks as it dries.

You can order casings from your butcher or any online suppliers. They will arrive salted, vacuum-packed and probably in ludicrous lengths. Trust me, there are few more satisfying sounds than that of 130 feet (40 metres) of pig gut landing on your doormat. First thing to do is unpack and sort them. Cut them into manageable lengths of about 3 feet (1 metre), and then repack them into smaller batches and freeze. They’ll keep indefinitely in the freezer.

To use a batch of natural casings, unpack them and soak in several changes of clean water. This will remove the salt and make them softer and more manageable. There’s no polite way of describing the next bit. You need to pick up the wet membrane and slide it on to you sausage horn like a wet sock, wrinkling it up so you can pack as much on as possible. You’ll probably be able to load it up several metre lengths.
Different gauges of sausage casing some from different parts of the digestive tract and from different animals. Medium to large size, from the large intestine of a cow or pig, will work well for fat bangers and salamis, chipolatas will need the small intestine of a pig, and merguez is usually done halal-style, using the small intestine of a lamb.

A haggis, monstrous boiled delight that it is, uses ‘ox-bung’, probably the least euphemistic euphemism ever for the very last metre or so of the cow’s alimentary canal.

Blood Sausage

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Blood Sausage

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  • Author: Jill Baker


Blood sausage is probably one of the most challenging charcuterie projects for most people, as obtaining a bucket of blood, keeping it liquid and pouring it into skins in your kitchen is well beyond the comfort zone of a lot of cooks. That said, if you’re untroubled by the fact that it’s blood then homemade black pudding is one of the most rewarding things to make – for the simple reason that most of the commercial stuff is radically over-spiced and loses all its subtlety.
Excerpt taken from Charcuterie from Scratch by Tim Hayward


Units Scale

2 1/4 lbs. (1 kg) Pig’s Blood (see note)

12 oz. (350 g) Coarsely Diced Pork Backfat

10 1/2 oz. (300 g) Whole Milk

2 1/4 oz. (60 g) Oatmeal

1/2 oz. (15 g) Salt

3 Medium Onions

Large-Gauge Sausage Casings (about casings)


Mix the blood with the rest of the ingredients apart from the casings and pour or spoon into the skins. Don’t overfill, as the filling will expand as it cooks. Try to leave some slack in the skin before tying off, but also ensure there are no air pockets. A centimetre or so of ski, squeezed flat and empty, before the knot should do the trick.

Gently poach the puddings in water just short of a full simmer for 90 minutes, at the end of which time they should be firm and cooked through. Allow the cool in the poaching liquid.

The puddings should be sliced cold and fried before serving. They can be stored under refrigeration for a day or two but should be vacuum-packed or plastic-wrapped and frozen if you want to store them for longer. If you freeze the pudding in slices you will find they defrost quickly.

You can serve your black pudding in the classic manner, fried crisp of the outside and surrounded by the supportive elements of a “Full English Breakfast.” Profoundly unpatriotic as it may seem, I like mine crumbled and fried with equal quantities of cubed chorizo, stirred into lightly scrambled eggs and served rolled in a burrito. To be really elegant, slice thinly ad serve fried with slices of sharp, acidic apple, such as Cox’s Orange Pippin (Early Windsor, Fiesta or Kidd’s Orange Red).


This recipe and it’s contents are an excerpt taken from Charcuterie from Scratch by Tim Hayward
Purchase the book here.

Note on Blood Sausage; There are places where you can get into a three-month debate on seasonings and a stand-up fight over serving blood pudding. It’s regarded as a national dish in parts if Ireland, Spain, rural France and the North of England…all places where the finer points of culinary debate can be ferociously defended. I tend towards a Morcilla style but only because my friend Rachel McCormack, an expert of Catalan food, scares me so much that I follow her advice.
Morcilla is often made in smaller-gauge skins and twisted to form small, almost spherical puddings which are fried whole after poaching. If you fancy this, reduce the poaching time accordingly; 45 minutes as a starting point.

You can vary your flavourings to reflect your preferences.

Note on pig’s blood; (if not using your own from harvesting); Your butcher may be able to supply pig’s blood if you ask nicely and well in advance. Traders dealing with pork at farmers’ markets are always a good bet to. They usually have some sort of relationship with the abattoir and may well be sympathetic to your experiments.
In order to prevent clotting, the blood should have a little vinegar added and preferably be stirred regularly. If you can’t get your hands on fresh blood, you should be able to buy the pasteurized and dried variety from a butcher’s supply house. There’s no shame in this. Food hygiene regulations mean that many artisanal manufacturers are now using the dried product.

Pork Liver Terrine

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Pork Liver Terrine

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  • Author: Jill Baker
  • Yield: 15 appetizer portions 1x


Pork Liver Terrine is a light, custard-like recipe that uses the liver in an elegant way. Its flavor balanced with citrus zest, garlic, and shallot and enriched with abundant cream (notice equal parts cream and liver). As more and more chefs practice farm-to-table cooking, it’s important that they know how to make offal appeal to a broad audience. This is one way of working with the excellent and nutritious pork liver. Pickled vegetables and arugula go particularly well with it.


Units Scale

1 Tbsp. Vegetable Oil

2 Tbsp. Minced Garlic

2 Tbsp. Minced Shallot

1 lb. (450 grams) Pork Liver, veins and connective tissue removed

1/2 c. (115 grams) Unsalted Butter, at room temperature

4 Large Eggs

3/4 c. (180 ml.) Sauternes

2 Tbsp. (30 ml.) Brandy

2 Tbsp. Grated Orange Zest

2 Tbsp. Grated Lemon Zest

1 Tbsp. Sugar

2 tsp. Ground Juniper Berries

1 tsp. (5 grams) Kosher Salt

2 c. (480 ml) Heavy Cream


  1. Prepare a water bath in a 300°F (150°C) oven (go here to learn more).
  2. In a sauté pan, heat the oil over medium heat. Sauté the garlic and shallot gently until they’re translucent, a minute or so. Remove the pan from the heat and allow to cool. Transfer to food processor.
  3. Add all the remaining ingredients except the cream to the food processor and puree until smooth. Slowly add the cream while the machine is running-the mixture will lighten in color.
  4. Pass the mixture through a fine-mesh sieve.
  5. Line a 1 1/2-quart (1.5 liter) terrine mold with plastic wrap and fill it with the pâté. Fold the plastic wrap over the top.
  6. Cover with a lid or aluminum foil and cook it in the water bath to an internal temperature of 145°F (63°C), 45 to 60 minutes. Remove the terrine from the water bath. When it is cool enough to handle, weight the terrine and refrigerate until thoroughly chilled.
  7. Unmold, slice, and serve.


This recipe is an excerpt from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman
Purchase the book here.