The Sausage Maker Inc

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

🍂 Fall Sausage-Making Roll CallThe busy sausage-making season is getting closer.What’s first on your list this fall?🌭 Fr...
08/25/2026

🍂 Fall Sausage-Making Roll Call

The busy sausage-making season is getting closer.

What’s first on your list this fall?

🌭 Fresh sausage
🥩 Snack sticks
🔥 Summer sausage
🥓 Bacon
🍖 Ham
🧂 Dry-cured salami
🦌 Wild game processing
🙋 Something else?

Tell us what you’re getting ready to make!

🌭 Casing Tips #3Love natural casings, but not the untangling?Pre-tubed natural hog casings take one of the fiddliest st...
08/24/2026

🌭 Casing Tips #3

Love natural casings, but not the untangling?

Pre-tubed natural hog casings take one of the fiddliest steps out of sausage making.

Each casing is already gathered onto a plastic sleeve. Simply:

💧 Soak the casing while it’s still on the sleeve
🌭 Slide the sleeve onto your stuffing tube
➡️ Pull the plastic sleeve out — leaving the casing neatly loaded and ready to stuff

No separating a tangled hank. No searching for the opening. No trying to feed a slippery casing onto the tube one inch at a time.

It’s a simple shortcut that can make sausage day much easier — especially for beginners or anyone stuffing a larger batch.

Product details in the first comment.

🧫 **Fermentation Tips #1****Not every Bactoferm culture is designed to make the same sausage.**Some cultures ferment qu...
08/19/2026

🧫 **Fermentation Tips #1**

**Not every Bactoferm culture is designed to make the same sausage.**

Some cultures ferment quickly and create the pronounced tang associated with American-style pepperoni and summer sausage.

Others work more slowly, letting the milder, complex flavors of traditional European salami develop.

The right choice starts with one question:

**What kind of sausage are you making?**

Our new guide matches Bactoferm cultures to pepperoni, summer sausage, snack sticks, salami, soppressata, chorizo, Landjäger, and more.

📖 Full guide in the first comment.

🆕 **New at The Sausage Maker: SteakAger Charcutier**Dry curing isn't just about time. It's about controlling the environ...
08/18/2026

🆕 **New at The Sausage Maker: SteakAger Charcutier**

Dry curing isn't just about time. It's about controlling the environment around your product—temperature, humidity, airflow, and fresh-air exchange all matter.

That's what makes the new **SteakAger Charcutier 160 & 240** different.

They’re designed to take salami, coppa, bresaola, whole-muscle cures, and more through **fermentation and curing in the same cabinet**, with active control over the conditions throughout the process.

🌡️ Heat, cool, humidify & dehumidify
💨 Programmable fresh-air exchange
📱 Monitor and adjust settings through the web app
🛠️ Modular, serviceable stainless-steel construction
🇺🇸 Designed, engineered & assembled in Boone, North Carolina

Available in two capacities depending on the size of your projects: **Charcutier 160 (9.53 cu. ft.)** and **Charcutier 240 (13.7 cu. ft.).**

For serious makers ready to take greater control over their charcuterie, these are worth a closer look.

👉 **Both models are linked in the first comment.**

🌭 **Casing Tips #2****Making bratwurst, snack sticks, or summer sausage? They shouldn’t all use the same casing.**The c...
08/17/2026

🌭 **Casing Tips #2**

**Making bratwurst, snack sticks, or summer sausage? They shouldn’t all use the same casing.**

The casing you choose affects more than size—it changes the bite, how the sausage cooks or smokes, and how the finished product holds together.

A quick starting point:

🌭 **Breakfast links:** narrow sheep or collagen casings
🔥 **Bratwurst & Italian sausage:** natural hog casings
🥩 **Snack sticks:** narrow smoked collagen or sheep casings
🔪 **Summer sausage & salami:** larger fibrous casings

The easiest way to choose? **Start with the sausage you want to make, then match the casing to it.**

Our latest guide breaks it down recipe by recipe, from breakfast links and brats to kielbasa, pepperoni, summer sausage, and more.

📖 **Full guide in the first comment.**

🌭 A good sausage stuffer should make the job easier — not become part of the struggle.Air pockets, uneven fills, unstabl...
08/11/2026

🌭 A good sausage stuffer should make the job easier — not become part of the struggle.

Air pockets, uneven fills, unstable bases, and grinder attachments can turn stuffing day into more work than it needs to be.

The BUILT Series Sausage Stuffers were designed around the problems sausage makers actually run into:

✅ Metal gears built to handle pressure
✅ Air-release valve to help reduce trapped air
✅ Removable cylinder for easier filling and cleanup
✅ Stable base for smoother stuffing

And today only, eligible orders ship FREE — no minimum and no code needed.

Whether you're making your first batch or upgrading a setup you've outgrown, today is a good day to take a closer look.

👉 Shop link in the first comment.

🍒 Harvest Season Doesn’t WaitPitting cherries by hand works for a small bowl. Pressing fruit by hand may work once. But ...
08/05/2026

🍒 Harvest Season Doesn’t Wait

Pitting cherries by hand works for a small bowl. Pressing fruit by hand may work once. But when the harvest arrives by the basket, the right tools can turn an exhausting chore into a tradition you look forward to every year.

Two seasonal favorites are almost gone:

🍒 Cherry Pitter Junior — 48% Off
Only 6 left

🍎 15L Fruit Press — 20% Off
Only 3 left

Get ahead of the season while they’re still available.

👉 Product links in the first comment.

🌭 Casing Tips #1How to Prepare Natural Hog Casings: Soaking, Rinsing & StuffingCasings that tangle, tear, or burst are ...
08/04/2026

🌭 Casing Tips #1

How to Prepare Natural Hog Casings: Soaking, Rinsing & Stuffing

Casings that tangle, tear, or burst are often not fully prepared before stuffing.

For smoother results:

💧 Rinse away the salt and flush the inside with cool water.
⏱️ Soak in the refrigerator for at least two hours—overnight is even better.
🌭 Load the casing carefully and stuff at a slow, steady pace.

A little preparation can make the casing easier to handle, more flexible, and less likely to split.

Our new step-by-step guide also explains how much casing you need, how to find the opening, prevent blowouts, and safely store what is left over.

A seasoning that stays perfectly loose and powdery is not always a sign of better quality. Many blends rely on anticakin...
07/27/2026

A seasoning that stays perfectly loose and powdery is not always a sign of better quality. Many blends rely on anticaking agents such as silicon dioxide, along with fillers, extenders, or preservatives that don't contribute to the sausage's flavor.

For great breakfast sausage, what matters is a balanced blend of ingredients such as sage, pepper, ginger, and nutmeg—not unnecessary extras.

That is why our Breakfast Sausage Seasoning keeps the focus on classic flavor with a simpler, more straightforward blend. A little natural clumping may occur, but a quick shake is usually all it needs.

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

Alerts

Be the first to know and let us send you an email when The Sausage Maker Inc posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category