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Sausage recipes
Three tried-and-tested smoked sausage recipes, written by weight. Each one loads straight into the calculator, so you can scale it to your own meat.
Basic smoked sausageAn all-purpose smoked sausage: 70/30 pork, black pepper, garlic and paprika. Amounts per kg and per 5 lb, with curing salt worked out for your country.Jalapeño & cheese sausageTexas-style jalapeño cheddar smoked sausage: 70/30 pork, high-temp cheese and jalapeños. Amounts per kg and per 5 lb, with curing salt for your country.Texas hot linksSpicy Texas hot links: 75/25, coarse black pepper and cayenne, 2.2% salt. Amounts per kg and per 5 lb, with curing salt worked out for your country.