Resources
Sausage Making Basics
Art and Practice of Sausage Making: North Dakota State University
Interactive Lesson on Meat Science: University of Illinois
Small-scale Sausage Production: Food and Agriculture Organization of the United Nations, Rome, Italy.
Proper Processing of Wild Game and Fish: Penn State College of Agricultural Sciences Publications
FAQ's and General Information
Allied Kenco: Sausage Making FAQ's
Ames Company: Meat Preservation Forum
Sausage Making: Sausage making forum based in England
Photographs and Sausage Descriptions
Cooks Thesaurus-Sausages: A photographic compilation of Bacons and Salted Pork
Cooks Thesaurus-Sausages: A photographic compilation of Cold Cuts
Cooks Thesaurus-Sausages: A photographic compilation of Hams
Cooks Thesaurus-Sausages: A photographic compilation of Sausages
Italian Cured Meats. Want to learn more about "salame" and "salumi"? (English Version!)
CLIA International Company Catalog: Catalog with photos and description of Italian sausages
General Supplies
Allied Kenco: A butcher supply house specializing in sausage and jerky making supplies and equipment.
The Ingredient Store: Source for AmesPhos: a mixture of Sodium Tripolyphosphate, Sodium Pyrophosphate and Sodium Hexametaphosphate. These phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color. Joe Ames' store also specializes in sausage making supplies and barbecue, smoking and other meat preservation. Cookbooks, soy products, gourmet spices, thickeners and much, much more!
Butcher-Packer Supply Co.: A range of products from an inventory of over 6,000 items for most of your various processing needs.
Stuffers Supply Company: A quote "We strive to preserve traditional sausage recipes and provide all the necessary supplies to aspiring sausage makers."
The Sausage Maker: suppliers of sausage making, meat curing and food preserving products and equipment.
SausageMaking: A great site in England selling casings, starter cultures, cures etc.; in fact all things related to sausage and salami. The site also has a Q/A forum.
SPICES
Alphabetical Index of Spices This index comprises about 8500 names for far more than 100 spices and herbs by English and Latin terms used by Botanists and (if of medical use) in pharmaceutical science. Spice terms are also listed in French, Spanish, Italian, Hungarian, Dutch and Swedish names more or less throughout; other European tongues (Portuguese, Norwegian, Russian, Polish, Finnish) have been included whenever possible.
Spanish Paprika (Pimentón de la Vera, La Chinata brand): If you want to read how this product is different from American or Hungarian paprika, click on this link: NETASA Smoked paprika is essential if you want to make authentic Spanish chorizo ..it is totally unlike the American or Hungarian paprika.
A search of the internet will give you many sources. Listed below are some that I've used.
Casings
USDA/FSIS Information-Note: These may load slowly depending upon your connection!
Additives in Meat/Poultry Products
RECIPES
SOAR (RecipeSource)
Salumi-Recipes in Italian
Wurst-Recipes in German
STARTER CULTURES
AIDELLS, BRUCE. Complete Sausage Book, Ten Speed Press, 2000
AIDELLS, BRUCE & KELLY, DENNIS. Flying Sausages, Chronicle Books, 1995
FRENZ, JEAN-CLAUDE & POULAIN MICHEL, Charcuterie Specialties, John Wiley & Sons Inc.
HIPPISLEY COXE, ANTONY & ARAMINTA. The Great Book of Sausages, The Overlook Press, 1996
KINSELLA, JOHN & HARVEY, DAVID T. Professional Charcuterie. John Wiley & Sons Inc., 1996
KRAMLICH, W.E. et.al., Processed Meats, AVI Publishing Co. Inc. 1973
KUTAS, RYTECK. Great Sausage Recipes and Meat Curing, The Sausage Maker Inc., 1984
MORTON SALT. Meat Curing Guide, www.mortonsalt.com , June 1999
PREDIKA, JERRY. The Sausage-Making Cookbook, Stackpole Books, 1983
SLEIGHT, JACK & HULL, RAYMOND. Home Book of Smoke Cooking Meat, Fish & Game, Stackpole Books, 1988
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