Fresh sausage recipe index
BBQ sausage
Cuban Sausage
Fresh sausage
Sausage with curd cheese
Cuiabana Sausage
linguica_Toulose
Barbecue Sausage 2
Lamb Sausage
Fresh BBQ sausage
Yield – 10kg
Fresh sausage ingredients for barbecue
Pork – 6,715kg
Bacon – 1,680Kg
Ice water – 839 grams
Sweet cassava starch – 420 grams
Salt – 210 grams
Phosphate mix – 25 grams
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 25 grams
Antioxidant (with sodium erythorbate) – 25 grams
Monosodium glutamate – 25 grams
Ground black pepper – 17 grams
Ground garlic – 17 grams
Nutmeg – 2 grams
Preparing fresh sausage for barbecue
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Mix the meat, bacon, seasonings and salts. Leave under refrigeration for 12 hours.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Keep under refrigeration.
Cuban Sausage
Yield – 1 kg
Cuban Sausage Ingredients
Pork – 600 grams
Bacon – 400 grams
Salt 18.5 grams
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 2.4 grams
Antioxidant (with sodium erythorbate) – 2.4 grams
Phosphate mix – 6.0 grams
Chilli pepper – 1.0 grams
Black pepper – 1.5 grams
Nutmeg – 0.5 grams
Rum to taste
Preparing fresh sausage for barbecue
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Mix the meat, bacon, seasonings and salts. Leave under refrigeration for 12 hours.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Keep under refrigeration.
Fresh sausage
Yield – 12kg
Fresh Sausage Ingredients
Pork – 5 kg
Beef – 5 kg
Bacon – 1.5 kg
Sugar – 10 g
Salt – 250 g
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 30 grams
Antioxidant (with sodium erythorbate) – 30 grams
Garlic – 30 g
Nutmeg – 5 g
Fine black pepper – 15 grams
Allspice – 5 grams
Preparing fresh sausage
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Mix the meat, bacon, seasonings and salts. Leave under refrigeration for 12 hours.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Keep under refrigeration.
Sausage with Curd Cheese
Yield – 1kg
Sausage ingredient with coalho cheese
Pork shank – 700 g
Bacon/Pork belly without skin – 200 g
Coalho Cheese – 100 g
Coriander seed – 5 g
Ground black pepper – 1 g
Chili pepper – 1 g
Raw ground garlic – 3 g
Salt – 15 g
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 2.4 grams
Antioxidant (with sodium erythorbate) – 2.4 grams
Milk – 50 g
Preparation of sausage with coalho cheese
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Cut the Coalho cheese into 1cm cubes.
Mix the meat, bacon, seasonings and salts. Leave under refrigeration for 12 hours.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Cuiabana Sausage
Yield – 1.6kg
Cuiabana Sausage Ingredients
Soft beef drumstick – 800 g
Rigid pork fat – 200 g
Coalho Cheese – 330 g
Minas cheese – 75 g
Ground black pepper – 2 g
Salt – 18 g
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 4 grams
Antioxidant (with sodium erythorbate) – 4 grams
Milk – 300 g
Green smell – 50 g
Raw ground garlic – 2.5 g
Preparation of cuiabana sausage
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Cut the Coalho cheese into 1cm cubes.
Mix the meat, fat, seasonings and salts. Leave under refrigeration for 12 hours.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Toulose sausage
Lean pork – 7,300 kg
bacon – 2,432 kg
salt 195 g
refined sugar 49 g
Toulose sausage preparation
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Mix the meat, fat, seasonings and salts.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Barbecue sausage
pork 6,715 kg
Bacon 1,680 kg
Ice water 839 g
sweet cassava starch 420 g
salt 210 g
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 25 grams
Antioxidant (with sodium erythorbate) – 25 grams
Emulsifying mix (vegetable proteins, carrageenan and/or phosphates) – 25 g
aji-no-moto 25 g
ground black pepper 17 g
ground garlic 17 g
nutmeg 2 g
Preparing sausage for barbecue
Remove bones, glands and hard tissues from pork. Grind into a 10mm disc or cut into very small cubes with a knife.
Remove the skin and hard tissue from the bacon. Grind into a 10mm disc or cut into very small cubes with a knife.
Mix the meat, fat, seasonings and salts. Leave under refrigeration for 12 hours.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Lamb Linguica
Goat or sheep meat – 82.2%
Chilled water 15%
Common salt, refined 1%
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 0.25%
Antioxidant (with sodium erythorbate) – 0.25%
Emulsifying mix (vegetable proteins, carrageenan and/or phosphates) – 1%
Garlic powder 0.25%
Black pepper, powder 0.04%
Mozcad nut 0.01%
Total 100%
Preparation of barbecue lamb sausage
Remove bones, glands and hard tissues from sheep/goat meat. Grind into an 8mm disc or cut into very small cubes with a knife.
Grind into an 8mm disc or cut into very small cubes with a knife.
Mix the meat with seasonings and salts.
Embed in pork casing measuring 28 to 36mm and twist or tie into 10cm segments.
Refrigerate for 48 hours at 3ºC before consuming/selling.
English 
Português do Brasil
Hello, congratulations on the content of the website! What would be the function of cassava starch in the recipe?
Tapioca starch is used as an emulsifier/stabilizer, helping to retain moisture and give consistency.
Hello,
You would have a recipe and tips for making the traditional pure smoked pork sausage. I've searched a lot and can't find any good content.
Thank you very much in advance!!!
Goodnight,
When is the correct time to add the sodium tripolyphosphate emulsifier, along with the seasonings, mixed with water or right after grinding the meat and fat, before the seasonings and water???
Thank you very much in advance
Hi, Jefferson. Salts, including phosphates, are generally the first ingredients to be added, even before water, right at the beginning of mixing after grinding. But, for homemade productions, it won't make a significant difference to the final product, so you can mix and add it along with all the other ingredients.
For example, 7kg of meat, 2,240kg of fat and 1,386l of ice water. In this case, did I use 2% of salt on the weight of the meat, fat and water or just on the weight of the meat and fat?
I would also like to know how to calculate the other items, whether about the meat and fat or whether I also include the weight of the water to calculate?
I use:
0.25% of emulsifier
0.25% of sugar
0.2% black pepper
0.2% of chili pepper
And once again, my question is, do I put these percentages on what value, meat+fat+water or just meat+fat?
Thank you very much in advance.
Yes, you can consider water. Add the meat + fat + water and then apply the percentages, this way you will have the most accurate result possible.
When using sodium tripolyphosphate emulsifier, should I make some allowance for salt or use 2% instead?
Another thing, when I weigh the seasonings and emulsifier, should I also consider the water I add to the meat to calculate the amount of seasoning and, above all, emulsifier?
Thank you very much and congratulations on the website.
Hi Jefferson. There is no need to discount salt from the recipe when using tripolyphosphate. Regarding the weight, whether or not to consider the water, if you want a more precise measurement, then calculate the weight of the water too, as the salt and other seasonings will balance depending on the volume of the water, so it does make a difference.
What type of second sausage in the photo?
I use milk for emulsifier, is 50 grams per kg of meat the ideal amount?
The curing salt I consider the bacon together and use 2.4 grams per kilo of meat and bacon, am I right?
Parsley, sun-dried tomatoes, I can use them if I'm going to sell wholesale.
Regarding the curing salt, if you are using one that follows the instacure#1 composition standard, then this amount is within the correct range. If you use a curing salt with another composition, you need to do the calculations. Powdered milk, preferably skimmed, works as an emulsifier. The amount may vary depending on the desired consistency, with no exact amount determined. You can use parsley and sun-dried tomatoes, I've never seen any problems. For commercialization, retail or wholesale, within your city, it is always necessary to contact the local health surveillance department, which carries out these ingredient analyzes and generally offers the necessary assistance and the inspection seal. They can grant the art seal.
I would like to make fresh pork sausage but I live in the USA and sometimes I need help which part of the pig I need to buy. The barbecue sausage recipe describes pork. Which part of the pig: shoulder or shank? Another question is the use of phosphates. Is this ingredient really necessary or can it be omitted? Thanks.
Hi Luciana. You can omit the fostafo, it helps retain moisture so the sausage becomes juicier, but it is optional. Regarding the meat, it can be shank, shoulder, loin, belly or a mixture of them. The cut I prefer is the ham as it has a balanced amount of protein and fat that works great in sausages.
Good afternoon people.
I have always liked to venture into seasonings, barbecues, etc….
This time, I want to open a business manufacturing sausages, gourmet sausages, smoked sausages, etc…
1st – could you give me tips on costs x profits?
2nd – how long is the shelf life (chilled) and (frozen) following the recipe criteria (curing salt 1 + antioxidants) and also time for sausages not prepared with any type of chemical?
3º- As I don't have a grinder, and the ones that are more accessible don't have a thicker disc, can I make all the recipes at the tip of a knife?
Note: If you have any recommendations or tips, please let me know.
I leave my email for possible responses and contacts.
email: ferrariferro@yahoo.com.br
Big hug to everyone.
Hi Fábio.
1)Calculate the entire cost involved in each product and at least double this value when selling. Anything less than this is very difficult to maintain profitability in a differentiated/craft product.
2) Without any additives, the sausages will last as long as well-seasoned meat left in the refrigerator, that is, around 5 days (depending largely on the seasoning and amount of salt). With the preservative, it will last as long as a refrigerator sausage, you can check their expiration dates on the market: frozen for 120 days and chilled for around 20 days (or more depending on the seasoning, amount of salt and additives). There is no way to determine the expiration date without a complete analysis, it is an estimate based on similar products from refrigerators.
3) Yes, you can cut with a knife. For sausages, cutting with a knife will give better results than grinding.
Eduardo good morning,
Thank you for the answer.
Could you answer me here, or even in my email, which casing gauges are used in each type of sausage? Or in the best sellers…..
Hi Fábio, we have the relationships between casings and sausages in these two links:
https://charcutaria.org/diversos/como-preparar-a-tripa-natural/
https://charcutaria.org/embutidos/tipos-de-tripas-naturais-e-artificiais/
Good morning.
Can I use beef instead of pork fat? Can I use another type of meat? A picanha, breast, against fillet? Would it be the same amount?
Hi Fernando, yes you can use beef fat. The important thing is that it is the most rigid fat, it cannot be the pasty type of lard. Varying the meat is interesting, yes, you can use whatever piece you want. The proportions of ingredients can remain the same and only vary according to your taste.
Thanks for the answer Eduardo. Can I use curing salt 2, used for cups, for sausage? Do you sell any equipment such as sausage bagging?
Namesake,
In the attached photo, the fresh sausages are on the right.
I didn't use beef or allspice.
In the smallest amount I think the black pepper was too strong. I also used 2 tablespoons of liquid smoke (I could smell the aroma, but not the smoked taste).
In the larger quantity I included chopped onion, parsley and chives. I think I got the quantities right. The flavor was perfect, but the meat was too ground, despite the large disc.
Once again, thank you for the high quality of your website!
Hi Eduardo, despite the thick disc, the grinder often has a very narrow “snail” or “worm thread”. This crushes the meat on the way to your mouth. You can try cutting the meat into smaller cubes before passing it through the grinder, this way the screw tends to crush less. It's always good to change the condiments and add your own touch!! A big hug and thanks for the feedback!
Image of the sausage…
Vermelinha, did you use beef and pork?
Yes. Ham and flank steak. It would have been much better if I had used more than 10% of fat…
Teacher,
1) Tomorrow I will embed the fresh sausage. I followed everything exactly and the flavor was fantastic!
2) I don't remember seeing any recipe that contained onion. Is it harmful to healing?
3) When using liquid smoke, what would be the quantity for 1 kilo of meat?
Grateful
Hi Eduardo.
1) Built-in, is it good?
2) Onion is not harmful to the cure, yes it can be added, preferably in powder or flakes, as the pieces can disrupt the texture. Onion also has a preservative function, it is a great ingredient.
3) It depends on the concentration of each liquid smoke, some are much stronger than others, but in general you can apply a tablespoon per kg of dough.
Hugs!
Good night, namesake!
1) Despite being a first-timer, yes! It took me a while, I lost parts of the tripe, but it looked great. As I had read Padua's post and his response, the homemade grinder wastes too much, but what was left I turned into hamburgers (I've been making them for two years. Even fish!);
2) Excellent information about onions!
3) Thankful, too, about the liquid smoke. I added just one gram for more than 1 kg of dough (I'm afraid) and I didn't even feel anything smoked, but the meat took on a darker color after roasting.
Once again, thank you Master!
For small quantities I like to cut very thinly with a knife, it's a lot more work but in general the result is better, especially with fresh sausages. On a scale it is unfeasible, you have to have a professional grinder to have minimum productivity. The smoke also depends on the taste, those who like a more intense smoked flavor can choose it… two, even 3 heaped tablespoons per kg. The good thing about liquid smoke is that it is also a preservative. Hugs namesake!
Eduardo, I had some problems making the sausage:
First, the filling was very difficult, I use a hobby-style electric machine to grind and fill, the dough was very sticky even when cold and it stuck to the tube;
secondly, the tripe turned whitish as if there was a lot of fat in the dough and it had risen close to the tripe, but when I fried it it turned red normally;
Third and final problem, the sausage opened while I was frying it.
I imagine that the first two problems could be related to excess fat, I added too little bacon but I didn't separate the fat that came from the meat and I imagine it ended up with a very high fat fraction for fresh sausage. As for the third problem, I don't know what it could have been.
Could you help me with these questions?
Hi Jose de Padua, it was probably excess fat. Try making it without the bacon, using only the fat present in the meat to do a test with very little fat and feel the difference. For embedding, the ideal is a separate bagging machine. I also have a grinder with built-in parts and it doesn't work properly, there's a lot of air, it sticks, I have to put pressure on everything... horrible. The best is an exclusive bagger/cannon. You can get it in small China very cheaply. I use one like the one in this photo.
Regarding bursting, the issue is probably related to excess heat, too much direct heat weakens the casing, generates a lot of steam in a short time and ruptures the casing. The sausage must be roasted at a mild temperature without direct flame or contact with excessive heat. You can also reduce the pressure when embedding, that is, put less mass in the casing to have more space for expansion.
Any doubt I am available.
Hugs!
Eduardo, I ended up purchasing a cannon as advised, everything was going well, including getting an extra one ($$$) but the mix I used from Duas Rodas (0489) ran out and I can't find any more to buy, I tested others but there is always an ingredient (or dye) missing natural or seasoned) and none have the same quality, I always want to maintain a standard so I'm thinking about formulating instead of buying ready-made. What do you think?
To maintain a standard, the ideal is to formulate a mix of condiments and add the curing salt and fixative separately, this way you can always maintain the same formulation without being tied to one supplier.
Good morning! My barbecue sausage is falling apart. Can someone help me?
Did you make the sausage at home? Did you grind the meat? Did you mix well before embedding? What is the composition?
I don't make it at home, I have a small butcher's industry. Grinding is done in a meat grinder and mixed in a mixer. I let it mix for twenty minutes and it still continues to break. I was suspicious of tripe (I use pork). Composition: shoulder and ham, bacon (20%), salt, curing salt, antioxidant, stabilizer, sugar, green scent, black pepper, water and sweet cassava starch.
Hi Lucas, when you say breaking, does it mean the texture of the meat is grainy/brittle? Or are the pieces of meat coming loose during the final cut? If it is the first option, the sausage usually has a brittle texture when grinding damages the protein, crushing the meat on the axis (snail), by the very thin disc or by the blunt cutting blade. If the grinder is large, this is unlikely to happen, but it is something you can check. Test cutting the meat into smaller cubes before passing it through the grinder. Work the dough for 2 or 3 minutes in the mixer. When it comes to the recipe, you can try reducing the tapioca starch and water, do it without tapioca starch and see how it turns out.
In this case, it is the second option. It breaks during the final cut. I left part of the dough without water and sprinkles to test today, then I'll do it without sprinkles and see how it turns out. Thank you very much!
Good afternoon, I would like to know which mix to use in beef sausage so that it doesn't turn brown.
Hi, can you use this sausage mix which has an antioxidant/color fixer and acidity regulator to help maintain color. Use the right amount of curing salt to ensure the reddish color.
What is the proportion of the phosphate mix for preparing sausages?
The Ministry of Agriculture limits the use of phosphates in meat and meat products to 0.5% of the total weight of the product. So use 5 grams per kg of sausage dough. Hugs!
THANK YOU, HUG