6000 Basics of Sausage Making: Formulation, Processing and Safety | UGA Cooperative Extension

This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt. The recipes listed in this publication collected from various sources and have been prepared and tested. They are suitable for beginners and experts alike. Also included is information on the history of sausage making, sausage types and ingredients, sausage making equipment and procedures, and food safety concerns and procedures.


Status and Revision History
Published on Dec 19, 2014

Faculty
Anand Mohan Assistant Professor, Food Science & Technology
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