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How Do I Make ... ?
In theory, sausages are pretty simple to make - just grind up some meat and put the results into a skin (Casing). Cook and ... wonder what went wrong. Perhaps there is more to it...

The skill lies in balancing the herbs, spices, fat content, and size. Therefore we should add that to make a decent sausage is quite a skilled pastime. However, these skills are related to making other delights not found in China such as: Pork Pies, Sausage Rolls, Cornish Pasties, Scotch Eggs, Faggots and Haggis.

We begin with Hank Shaw, a remarkably adept Sausage Master from USA. At the bottom of this page we will continue to add other recipes for different styles of sausage + related links - but please use Hank's method and interpolate as necessary.

British readers may prefer David Whittall's Award Winning British Bangers recipe which has its British Bangers page here

Recipe Source:
Image: Hank Shaw, Master Sauagemaker from USA Hank Shaw, USA  
Simple Sausages  
Advanced tips and World Sausage Recipes
from: 'Hunter Angler Gardener Cook'.
Nominated for Best Food Blog by the James Beard Foundation in 2009, and for Best Food Blog – Theme by the Well-Fed Network in 2008.

Quick Tips:

1. Keep everything as cold as possible - and we mean everything being just above or below freezing temperature!
2. Avoid excess grinding, and don't use the meat grinder's sausage stuffing attachment (It gets too hot).
3. Experiment with herbs and fat content (The harder and higher the fat content, the better the sausages in general), and you will find that you can make all manner of Sausages, Bratwurst, Salami, etc
Let's get started:- Hank's Sweet Italian Sausage
4 pounds pork shoulder
1 pound pork fat
40 grams Rock or Sea salt (kosher salt)
35 grams sugar
20 grams toasted fennel seeds
6 grams cracked black pepper
4 grams ground nutmeg
1 cup minced fresh parsley
1 head garlic, peeled and chopped
¾ cup dry sherry
¼ cup sherry vinegar
Image: Hanks Italian Sausages. Click for Hank's website

Special Equipment Needed for basic sausage:
Meat grinder with coarse and fine dies - either KitchenAid with grinder attachment, a stand-alone grinder, or an old fashioned hand-cranked meat grinder

Note: China does not appear to do electronic meat grinders, so I brought out the one I inherited from my Irish Grandmother - and it works a treat + great exercise!

Additional Equipment Needed for Stuffed Sausage Links
Casings - hog casings
Sausage stuffer
Wooden rack to hang sausages to dry

Note: China doesn't do pre-prepared sausage skins either. However, every Chinese wet market has a vast array of intestines - which is how sausages were originally made of course. Therefore all you need to do is buy a long string of intestines, clean them thoroughly, and put the sausage mixture into them. Simple, if a tad messy!

Note 2:
We haven't even bothered to go looking for an electronic sausage stuffer in China, which basically means you have to put the meat into the intestines yourself. Plastic tubes and ramrods appear to work, but again refer to Hank's advanced blog for technical details.

Hank's website if brilliant, and although we can duplicate it, we cannot better it - so please click below:

These sausages will keep for a week in the fridge (Refrigerator), but freeze those that will not be used by then. The linked Recipe makes 5 lbs of sausage, or about 15-20 links.
Hank is certainly a 'Gem' in the world of DIY sausage making, but he also has advice on how to cook and BBQ them. Please click below for more advanced recipes and methods + read all of the blog, as there is a lot of useful information there also:

Thanks Hank,

Expats really appreciate your websites and detailed methodology.

Interestingly, China does offer a vast array of sausages - all of which have 20 million tons of sugar added to each mouthful, making them totally inedible to anyone who has a taste palate!

We hope to follow this shortly with the method required for preparing the intestines as casings - or just get your Chinese wife to do it for you if you are brave enough? She will cuss you, but will love eating the finished product!
Additional Recipes and Information:
'Whittall's British Bangers recipe by David Whittall

An excellent guide to British Sausages by a Master sausage maker. The main link is to a Forum posting by him from Cebu, Philippines, but we have copied this into Word format just in case the posting gets lost over the years:

David's Home Page

David's Forum link (Sausage recipe)

Recipe - Word document
Image Link: - Recipes for making sausages, and recipes for making dishes with sausages. Excellent and clean site that is easy to navigate and use. - another excellent photo guide, but with less methodology than Hank or David above.
The Cook's Thesaurus
A reasonable list of types of sausage, most with pictures and brief description. No recipes unfortunately, but interesting for sausage fans all the same.
Some extra information here
and recipes using sausages and similar here
Weston Supply USA) - a supplier of useful equipment and machinery
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.

In addition we personally wish to thank David Whittall and Hank Shaw for sharing with us all their excellent skills and recipes.
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