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Monday 8:30am - 4pm Tuesday 9am - 4pm Wednesday 8:30am - 4pm Thursday 8:30am - 4pm Friday 8:30am - 4pm Saturday 8:30am - 1pm

The Sausage Maker Inc

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The Sausage Maker Inc

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Since 1978, The Sausage Maker offers a wide range of products such as sausage stuffers, smokehouses, food dehydrators, sausage casings, seasonings, and more.

10/15/2026

🌭 Sausage Tips #2

Better sausage often starts before the grinder even turns.
A little prep before sausage day can make the whole batch go smoother:

❄️ Get the meat and grinder parts cold
🧂 Measure your seasoning and cure ahead of time
💧 Prep natural casings before stuffing
🧊 Have ice-cold water ready for mixing

Once the meat hits the grinder, keep everything moving—don't stop halfway through to find ingredients or wait on casings.

What’s one thing you always do before starting a batch? 👇

10/14/2026

🦌 Wild Game Tips #2

Got venison in the freezer? Summer sausage is one of the easiest ways to turn it into something everyone wants to slice into.

A few keys make the difference:

🥩 Add enough pork trim so the sausage stays juicy
🧂 Use Insta Cure #1 for the low-and-slow cook
🌡️ Keep the meat cold while grinding and mixing
🧀 Add high-temp cheese if you want clean cheese pockets in every slice
🔥 Smoke it — or make it in the oven if you don’t have a smoker

Our new guide walks through the full 10 lb. venison summer sausage recipe, with smoker and oven methods, cheese or no cheese, tang options, casing choices, and troubleshooting tips.

📖 Full recipe in the first comment.

10/13/2026

🧀 NEW: Cheddar Summer Sausage Kit

Want to turn that venison in the freezer into cheddar summer sausage without piecing together every ingredient separately?

This kit gives you almost everything you need for a 10 lb. batch:

🧂 Summer Sausage Seasoning
🧀 High-Temperature Cheddar Cheese
🔥 Insta Cure #1
🌭 Your choice of casing

Just add your meat and follow the recipe.

Choose from three casing options, including the Pre-Tied Venison Print casing shown here — perfect for turning part of this season’s harvest into summer sausage for the freezer, the table, or sharing with friends. The kit also works with beef, pork, venison, or blends.

New at The Sausage Maker.
👉 Product link in the first comment.

10/09/2026

🌭 Casing Tips #7 — A Better Bag for Sausage Day

Same premium natural hog casings. A much more useful package.

We redesigned our Premium Natural Hog Casings and Pre-Tubed Hog Casings packaging around the questions sausage makers actually ask while they’re working:

📏 Link measuring guide right across the top
🌭 Casing size & yield guide on the back
🥩 Recipe suggestions for each diameter
🔒 Resealable pouch to make storing unused casings easier
📱 QR code for quick access to more casing options

Small details, but when you’re in the middle of a batch, having the information right on the bag can save a lot of guessing.

Which feature would you use most — the link guide, sizing chart, or resealable top?

10/08/2026

🌭 Casing Tips #6

One of the biggest advantages of collagen casings? Speed.

For most strand-style collagen casings, you don’t need to rinse or soak them. They go straight from the package onto the stuffing tube.

A few things matter:

✅ Don’t overstuff
✅ Prick out trapped air
✅ Use smoked collagen for anything you plan to hang in a smoker
✅ Use fresh collagen for sausage you’ll grill or pan-fry

They’re especially handy for snack sticks, smoked sausage, summer sausage, larger batches, and beginners.

Our new guide walks through prep, stuffing, tying, smoking, sizing, and common troubleshooting.

📖 Full guide in the first comment.

10/07/2026

🦌 From the Harvest to the Smoker

There’s something especially satisfying about turning your own venison into a batch of homemade smoked sausage.

One of our customers shared this beautiful batch made with The Sausage Maker casings — exactly the kind of result hunting season is all about.

Wild game is naturally lean, so good sausage comes down to the details: keeping the meat cold, getting the fat balance right, seasoning it well, and using the right casing for the job.

Who else is turning this season’s harvest into sausage? 🌭

👇 Show us what you’re making.

10/06/2026

🌭 Casing Tips #5

Not all natural casings are meant for the same sausage.

A simple starting point:

🐑 Sheep casings → breakfast links, snack sticks, hot dogs
🐖 Hog casings → bratwurst, Italian sausage, kielbasa
🐄 Beef casings → summer sausage, salami, bologna and larger-diameter sausages

The right casing affects the diameter, bite, appearance, and finished style of your sausage — so choosing it should start with one question:

What are you making?

👇 Tell us your next sausage project in the comments.
👉 Natural casing collection in the first comment.

10/02/2026

🌶️ NEW: Texas Hot Links Seasoning

A real Texas hot link is more than just a sausage with extra heat.

Cayenne and red pepper flakes bring the burn, but the flavor underneath matters just as much — garlic, mustard seed, bay leaf, thyme, black pepper, and paprika give a proper hot link its depth.

That’s the idea behind our new Texas Hot Links Seasoning, developed in partnership with Two Guys & a Cooler and built around their Texas hot link recipe.

Use it with pork for the traditional route, or experiment with beef, wild game, chicken, or your own combination. One 14.5 oz. packet seasons 10 lbs. of meat.

🔥 Make them fresh, grill them, smoke them — and don’t forget the cold b**r in the mix.

👉 Product link in the first comment.

09/30/2026

🧫 Fermentation Tips #2
Want that classic tang in summer sausage or snack sticks without a full fermentation step?

Two common options are:
🍋 Encapsulated citric acid — gives a cleaner, more pronounced tang and releases during cooking.

🥛 Fermento — gives a milder, cultured tang and also adds some binding.

The important part: use one or the other, not both — and neither replaces curing salt.

Our new guide breaks down how each one works, when to add it, and which one fits your recipe best.

📖 Full guide in the first comment.

09/25/2026

🧂 Curing Tips #3

Cure. Shape. Hang. Three tools — three different jobs.

When you’re working with a whole-muscle project like ham or cured pork, each piece of the setup has a purpose:

🧂 Curing salt — used according to your recipe for proper curing
🕸️ Meat netting — helps maintain a compact, uniform shape
🪝 Hangers & hooks — make it easier to suspend the meat during smoking or processing

None of these steps needs to be complicated — but using the right tool for each job can make the process cleaner, easier, and more consistent.

What whole-muscle project is next on your list — ham, bacon, coppa, something else?

Address

1500 Clinton Street
Buffalo, NY
14206

Opening Hours

Monday	8:30am - 4pm
Tuesday	9am - 4pm
Wednesday	8:30am - 4pm
Thursday	8:30am - 4pm
Friday	8:30am - 4pm
Saturday	8:30am - 1pm

Telephone

+17168245814

Website

http://www.sausagemaker.com/

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