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.

🌭 Casing Tips #7 — A Better Bag for Sausage DaySame premium natural hog casings. A much more useful package.We redesign...
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?

🌭 Casing Tips #6One of the biggest advantages of collagen casings? Speed.For most strand-style collagen casings, you do...
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.

🦌 From the Harvest to the SmokerThere’s something especially satisfying about turning your own venison into a batch of h...
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.

🌭 Casing Tips #5Not all natural casings are meant for the same sausage.A simple starting point:🐑 Sheep casings → breakf...
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.

🌶️ NEW: Texas Hot Links SeasoningA real Texas hot link is more than just a sausage with extra heat.Cayenne and red peppe...
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.

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

🧂 Curing Tips #3Cure. Shape. Hang. Three tools — three different jobs.When you’re working with a whole-muscle project l...
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?

One of the most common questions makers have is:What size meat netting should I use?The right size netting helps your ro...
09/23/2026

One of the most common questions makers have is:

What size meat netting should I use?

The right size netting helps your roast, ham, or other cuts hold their shape during cooking, smoking, or roasting — and makes the finished product look much more professional.

Our new guide breaks down:
✅ How meat netting works
✅ How to choose the right size
✅ Common sizing questions
✅ Tips for getting the best results

If meat netting has ever felt confusing, this is a great place to start.

Full guide in the first comment.

🧂 Seasoning Truth #2Some ingredients are better added fresh.For spinach feta sausage, we’d rather let the seasoning han...
09/21/2026

🧂 Seasoning Truth #2

Some ingredients are better added fresh.

For spinach feta sausage, we’d rather let the seasoning handle the herbs and spices — and leave the spinach and feta to you.

Our Spinach Feta Chicken Sausage Seasoning builds the flavor with oregano, garlic, onion, black pepper, and red pepper.

Then you fold in fresh spinach and real feta cheese when you make the sausage.

The result? Bright flavor, real texture, and a sausage that tastes like the ingredients it’s named after.

Chicken is the classic choice, but don’t be afraid to experiment.

👉 Product link in the first comment.

🧀 Want plump, juicy sausage with pockets of cheddar in every bite?Add High-Temperature Cheddar Cheese to your next batch...
09/19/2026

🧀 Want plump, juicy sausage with pockets of cheddar in every bite?

Add High-Temperature Cheddar Cheese to your next batch.

Big cheesy flavor. Beautiful finished sausage. And right now, it’s on sale.

What are you adding cheddar to — summer sausage, snack sticks, brats, or something else?

👉 Product link in the first comment.

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