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I am in Scotland right now on a tour. Had some Haggis for the first time and loved it. Anyone on here have a good recipe? Just the little I know about it I will use beef heart, beef liver and some pork ground meat. Rather than the usual oats I will switch to barley. Anyone? Thanks. Homer

I am about to make Kielbasa and discovered I am out of dried or rubbed marjoram. I have an unopened pouch of ground marjoram but unsure of how much to use. If I require 2.5 grams of rubbed or dried how much ground would I need? I know someone on here knows, LOL. Best sausage website ever. Barry

Looking for a good Debreziner sausage. I had some in Australia a few years back and really liked it. I am travelling through Hungary and noticed it is a Hungarian sausage. While in Hungary I am going to bring lots of various Paprika back. Thanks. Barry

I am not sure this will make a difference but I thought I would ask. I am making Kabanosy sticks. Instructions say to cut the meat into 2 in cubes and cure with salt and cure for 48 to 72 hours. Well I forgot and cut the meat into 3/4 in to 1 in cubes. Is this a problem? Should I cut the time...

Hi all. I am looking at making some kind of smoked sausage when I return from holidays next week. I plan on mixing, casing, linking, smoking for 1 to 2 hours. I have had mixed results bringing the IT of the sausage to 153 while in the smoker. I have tried cooking it in the oven but because of...

I have been attempting to copy a snack stick I previously used to purchase. It was called Sweet Chilie. I have the sweet part thanks to PS Seasoning's very tasty Honey BBQ. Thanks to the members on this board who advised me on different seasoning companies. Now, for the spiciness. I am thinking...

I am about to try a new venison salami recipe. It calls for 5 lbs of venison, 600 grams of pork back fat and 2 tsp of cure. Does not specify type of cure. Instructions say to hang the sausage for a week in a cool place then cold smoke under 70 degrees for 3 days. Hang 4 weeks in a cool place. I...

I would be interested to learn more about the various sausage seasoning companies several of you order from. Canada and the US. Thanks. Barry

I recently tried these hot dogs and just love them. Anyone out there have a recipe for them, like a copycat version? Thanks in advance.

I do not have a drying chamber and am attempting Landjaeger. Here is my question. Would it work if I put the sausage in my dehydrator and ensured the temperature was low. I am thinking bout putting it in my cool garage. What do you think?