Sausage Filler

A variety of fresh meats may be used for making sausage, the most common are from beef, pork, lamb, and game meats as well as meats from chicken, turkey, and spent fowl. The finished product is only as good as the ingredients it contains. Meat should be fresh, high quality, have the proper lean-to-fat ratio and have good binding qualities.  Selecting spices and seasonings and combining them in proper amounts is important. They should complement each other to create a satisfying product.

Equipment depends on scale, a small grinder and some basic measuring tools may be all that is required. In a larger scale commercial operation, more high volume equipment will be required.