Once you make these homemade sausages, you'll stop buying them from the store.When you mix the meat and other ingredients, use ice water bath to keep the meat temperature low. It's better to cool all the ingredients beforehand. For using 4 m of sheep casing. Recipe by chi-bo-3

Been making my own sausage for years, I was amazed at how much filler and fat stores use. I will never buy them again when making them is so much better.

Creating your own turkey sausage at home can be a delightful and rewarding experience. This recipe incorporates a unique blend of flavors using salt, chicken bouillon, rum, and vinegar to create a savory and slightly sweet sausage. Follow these steps to craft a delicious homemade turkey sausage that will impress your family and friends.

I loved this dish which I had when I worked at another company I recreated the recipe myself.My microwave is 500 W. Adjust time depending your microwave.Please be careful after microwaving as it is quite hot.I also recommend including cheese in this recipe. Recipe by Marugo-ru.

I saw this on Gordon Ramsay's F-Word. I just added a Filipino twist.

This recipe is for hot and spicy lovers. >:)

It very instant snack for 5 minutes

We looked up hundreds of recipes and finally came up with the perfect spice combo.

Susage with tomato sauce I like this types of pepper because it mild flavour of hot

Salami making is all about temperature and precision. Salami sausages are not cooked, but cured. We use these last warm days of fall to get the fermentation going, then dry and cure over the winter, indoors. No cooking required, just curing and drying.Hard to make, dry salami sells for up to $20 a pound. Salami sausages are good for a year, so when you make too many, they are still top flavor to give away as Christmas presents when you make the new ones in fall.Handmade, cured and dried, your gift will be appreciated. The nitrites and nitrates in the salts will have dissipated out of the meat after eight weeks.