Sausage Sensei

Sausage Sensei Sausage Sensei® — Federal Trademark Registered (USPTO 8039818)
Texas BBQ • Sausage Masterclasses
(1)

08/14/2026

Here we go baby! It’s part two of my time at . If you know me, you know that I love to make sausage that pays homage to the people and culture of any place I visit. So, of course, I need to pay homage to the king himself Presley, with the Sausage! That’s the peanut butter, bacon and banana sandwich in sausage form, baby.

Please check it out on my YouTube channel, and while you’re there please give me a like, a comment and a subscribe! I appreciate it folks!

PRINCE OF DARKNESS SAUSAGEI made this ONE YEAR AGO to honour Ozzy Osbourne who passed away July 22, 2025It is as cool to...
08/13/2026

PRINCE OF DARKNESS SAUSAGE
I made this ONE YEAR AGO to honour Ozzy Osbourne who passed away July 22, 2025
It is as cool today, as it was then.

This baby was built on a 100% beef brisket base, then seasoned with Worcestershire, espresso, and an irresponsible amount of black garlic, chile’ ancho & guajillo, thyme, and onion. The flavour was deep, dark, and savoury; comforting in the way a shepherd’s pie is, but heavy enough to rattle your bones.

For contrast, bursts of fire roasted red peppers & onions, and molten Gloucester cheese cut through the darkness like stage lights flashing through arena smoke. The clash of black and gold is visual; it is eye popping!

This link doesn’t just honor my musical hero. It sounds like Sabbath and is pure Rock n Roll.

Italian Beef Sausage. Every component of a classic Italian Beef Sandwich 🥪 is INSIDE this 100% beef link: Beef Top Round...
08/12/2026

Italian Beef Sausage. Every component of a classic Italian Beef Sandwich 🥪 is INSIDE this 100% beef link: Beef Top Round, Aus Jus, Giardiniera, Mozzarella Cheese, Fire Roasted Bell Peppers, and Amoroso’s Hoagie Rolls.

This sausage really packs a flavourful punch and is a play on the wonderful Beef Sandwich sandwich made at Mr Beef by Christopher Zucchero🥊🥁 🤛

Summer Sausage. My ProcessMine is a traditional semi-dry, fermented summer sausage. My formulation is a 70/30 ratio of l...
08/10/2026

Summer Sausage. My Process

Mine is a traditional semi-dry, fermented summer sausage. My formulation is a 70/30 ratio of lean beef to pork fat.

Per 1 kilogram of meat and fat:

• 23 g salt, accounting for the salt in the Cure #1
• 2.5 g Cure #1
• 10 g dextrose
• 5 g sugar
• 3 g 12-mesh black pepper
• 2 g coriander
• 4 g whole mustard seed
• 2 g allspice
• 3.5 g granulated garlic
• 0.24 g F-LC starter culture

I grind the protein and fat, once, through a 6 mm plate, incorporate all the ingredients, develop the bind, then case it in approximately 60 mm beef middles or fibrous casings.

Then comes the fermentation.

I ferment at 86°F for 24 hours at 85–90% relative humidity. The F-LC is the starter culture, and the dextrose provides the fermentable sugar for that culture.

After fermentation, I introduce warm smoke at approximately 110°F and 70% relative humidity for six hours. From there, I gradually increase the smoke temperature until the sausage reaches 140°F internally.

For a drier summer sausage, I continue by drying it for approximately three days at 60–70°F and 65–75% relative humidity, or until I achieve the desired weight loss and texture.

Finished sausage is stored at approximately 50–59°F and 75–80% relative humidity.

Diced cheddar can also be incorporated at approximately 10% if that’s the style I’m making.

That’s summer sausage, folks!

Sausage Curtains
08/09/2026

Sausage Curtains

Sausage. What is it? Now you know…
08/08/2026

Sausage. What is it? Now you know…

My Great Grandad, John J. “Jack” Kupsick Sr.He was a true frontiersman, landing in Montana, around 1912. This picture wa...
08/06/2026

My Great Grandad, John J. “Jack” Kupsick Sr.

He was a true frontiersman, landing in Montana, around 1912. This picture was taken in the mid 1920’s in the Sun River area, near Augusta MT.

Lamb Al Pastor SausagePurebred Dorper Lamb as the base of this sausage. ALL the elements of a proper Al Pastor Taco are ...
08/04/2026

Lamb Al Pastor Sausage

Purebred Dorper Lamb as the base of this sausage. ALL the elements of a proper Al Pastor Taco are INSIDE the Sausage: Pineapple, Cilantro, White Onion, Queso Amarillo & Blanco, Cebollitas Asadas & Tortillas.

Carne Asada Burrito SausageCarne Asada Burritos are legendary in SOCAL, and well executed there. My favourite is at Sanc...
08/03/2026

Carne Asada Burrito Sausage

Carne Asada Burritos are legendary in SOCAL, and well executed there. My favourite is at Sancho’s Tacos in Oceanside. I had my 1st experience, in 1987 at Alberto’s, while stationed at Camp Pendleton, CA. It was unforgettable.

Spanish Rice as the base. Marinated & Fire Grilled Beef Fajita; Fire Roasted Red & Green Bell Peppers; Cebollitas Asadas; Frijoles; Cilantro; Pickled Jalapenos & Escabeche; Queso Amarillo & Blanco; French Fries, Flour Tortillas and Tomate are all INSIDE this Sausage! Muy Sabroso!

Totally Rad, Dude!

Attention to detail. Sausage Making is much like Artisanal Baking and is absolutely about the smallest of details; all r...
08/02/2026

Attention to detail.

Sausage Making is much like Artisanal Baking and is absolutely about the smallest of details; all ratios, weights and processes must be adhered to, in order to achieve excellent results.

I do not merely “make sausage”, I try to stretch the boundaries of what sausage can be by turning inside out familiar, and unfamiliar recipes that hopefully will invoke good memories.
Remember: as part of the human experience, our most cherished memories often involve the sharing of a wonderful meal with friends and loved ones.

That said, here’s a picture of my last batch of Peach Cobbler Sausage taking in a nice smoke bath.

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