Here at HPSC we have a number to sausage mixes perfect for the outdoorsman, hunter or homesteader who wants to make their own sausage at home. Our sausage mixes are full of flavor and nitrate free and can be added to pork, beef, turkey, or wild game. Our seasonings include: Breakfast Sausage, Breakfast Sausage (Hot), Bratwurst Seasoning, Andouille Sausage, Polish Sausage, Italian Sausage, Chorizo Sausage, and Wild Game Sausage. Making your own sausage is easier than you think; here are some simple tips to get you started!

Start with Unseasoned Ground Meat

When making your own sausage, be sure to use a ground protein that has not been cured or seasoned previously. If you use a pre-seasoned protein, i.e. breakfast sausage from the store, your sausage could become overly salty and unpleasant in flavor. If you want to add additional flavor to a sausage you received in bulk from a meat processor, be sure to do a small test batch before diving in and seasoning all of your sausage. We recommend only using half the normal amount of seasoning (1/2 tbsp per pound).

Make a Small Test Batch

Everyone has different tastes when it comes to seasoning. Because of this we recommend doing a small test batch of sausage to determine the correct amount of seasoning needed. To make a test batch, simply add 1-2 tbsp of seasoning to one pound of ground meat. Mix the seasoning into the raw protein and cook. Adjust the amount of seasoning for your next batch depending on how you felt about your test batch.

For Wild Game

If you are making sausage from a wild game protein such as deer, elk, antelope, or goose, be sure to make your sausage with equal portions of the ground wild game protein and ground pork. The additional fat in the pork will help balance the leanness of the wild game and moderate the gamey flavor.

How Much Seasoning Do I Need?

Probably the most asked sausage-related question we get in the shop is, “How much seasoning do I need for 25 pounds of sausage.” Below is a breakdown of the amount of seasoning needed for a variety of quantities of meat, with the general recommendation of ½ oz. of seasoning per pound of meat.

• For 5 lbs. of ground meat: 2.5 oz. seasoning
• For 10 lbs. of ground meat: 5 oz. seasoning
• For 25 lbs. of ground meat: 12.5 oz. seasoning
• For 50 lbs. of ground meat: 1 lb. 9 oz. seasoning (25 oz.)
• For 100 lbs. of ground meat: 3 lbs. 2 oz. seasoning (50 oz.)

**The above are just guidelines. Make a test batch to see how much seasoning you prefer.**

Using a Cure

All of our sausage mixes are made to be used either fresh, or frozen immediately until use. They do not contain any additional preservatives or cure. You are responsible for adding preservatives, such as Pink Curing Salt, if you are smoking or dry-curing your sausage. Be sure to read and follow your recipe carefully. Pink Curing Salt should be used at an interval of 1 level tsp per 5 pounds of meat. Pink Curing Salt should never be used in place of other salt in a recipe and it should never be consumed on its own.

Specialty Sausages

Some sausages require a bit more preparation if you are interested in making them into traditional links. For all of these sausages you will need a sausage stuffer and either natural or artificial sausage casings. The most common sausages made into links are Andouille, Bratwurst, and Polish. If you are smoking your bratwurst before freezing, add 1/4 cup soy concentrate (or powdered milk) to help sausage hold together. Again, if you are smoking any of these sausages, be sure to add additional cure to your seasoning mix for food safety purposes.