Can summer sausage be frozen

Make sausage yourself - the complete guide

In this post you can find all important information to be able to make sausage yourself

In addition to the equipment, I'll go into more detail about the meat and give you an overview of the different types of sausage that you can make in the future.

Then I have a summary of the types of preservation and preparation and what, of course, should never be missing ... sausage recipes.

I hope that this article will help you to find out whether "sausage" is something for you. Have fun while reading.

If you want to download a summary of the article, you can find it here.

If you are interested in a detailed video course on the subject of "making sausages yourself", you will find my online video course here, which will answer all your questions from A-Z. So you will Step by step to becoming a self-confident amateur sausage maker

Chapter 1: This is what you need to make sausage yourself

You get now an overview of equipmentthat you need to make sausage. In addition to the traditional equipment, you will also find inexpensive alternatives that are especially perfect for beginners. You can find a detailed list of my equipment here.

meat grinder

The meat grinder is one of the most important tools in sausage production. With it you save yourself the work of having to chop your meat yourself. You can also use it as a sausage filling machine to start with.

Meat grinders come in many different sizes. It starts with a small hand meat grinder and goes through the attachment for your food processor to a more professional version.

You get different perforated disks with your meat grinder (which produce a fine or coarse mass depending on the size) and a cross knife. Both should always be in good condition so that the meat can be chopped well.

Depending on how much sausage you want to make and how advanced you are, I recommend different models.

I use the FW300 from Beeketal.

With its 80 kg / hour. he is enough for thatregular sausages in household use more than off.

If I saw it correctly, the meat grinder is now calledFW80Bbut has the same specs as mine.

You can take a closer look at it here.

If youjust starting or processing only smaller quantities then I personally recommend either a hand-operated meat grinder(due to the low entry costs) or an attachment if you already have a food processor.

If you still want to get your own meat grinder,I personally always advise you to choose one made of stainless steel with power, because you won't be happy for long with the little meat grinders.

Sausage casings, sausage casings

Sausage casings or sausage casings are an important aid in the sausage hobby.

Especially when making your own bratwurst, you can't get past them.

There are many different intestines made from pork, beef or sheep. If you want to know more about it, I've written a detailed post here.

You can make many types of sausage yourself without the intestines by boiling them in jars.

Sausage filler / manual filling funnel

As soon as you start making more sausages, the best thing to do is to have your own sausage filler. There are different diameters to put on.

I use the 5L stainless steel sausage filler from Beeketal here.

As you can see, the brand has done it to me. You can check it out here.

You can also use filling attachments for your meat grinder to get started.

A manual filling funnel is only suitable for a thin, mushy mass (e.g., liver sausage). Unfortunately, a normal funnel is not suitable because the hole is usually too narrow.


For some types of sausage, the sausage meat has to be particularly fine. Therefore you need a cutter for this. The alternative is a food processor with sharp knives. It works similarly with small amounts of sausage.

I use the Bosch MC812S814 MultiTalent compact kitchen machine.

I would say theyis sufficient for most small quantities. The cleaning is a bit tedious and from 1 kg of weight you have to distribute the cutter over several passes. But that's clear because it wasn't made for that ????.

You can take a closer look at them here.

As soon as you develop your hobby, you can switch to a larger variant.

Salt, pickling salt & spices

On the one hand, salt is an important flavor carrier for the sausage, but it can also be used for preservation. Personally, I mostly use fine sea salt.

There is a small amount of nitrite in the curing salt. The nitrite ensures that the meat retains its reddish shine, serves for durability and is mostly used in raw sausages.

The recipes clearly state which salt you need. Never add curing salt unless instructed to do so.

Spices are crucial for the sausage. In addition to salt, they give it its taste. Every recipe usually has an exact specification of the spices.

The good thing is that you can decide which spices to use. So your sausage stays individual. And that's why you want to make sausage yourself, right?

Chapter 2: Making the right meat for sausage yourself

The most important ingredient for your sausage hobby is meat. Most sausages are made from pork and beef, and more rarely veal. Poultry and game used. Since your sausages will consist of around 95% a mixture of meat and bacon, I would like to go into a little more detail.

Meat is made up as follows:

  • 4-45% fat (depending on the piece)
  • 15-20% protein / egg white
  • 1% minerals & carbohydrates each
  • Several vitamins and organic acids
  • The rest is water

Although almost any type of meat can be used in sausage, most sausages have e.g. B. a lean-to-fat ratio of about 75% lean to 25% fat.

Sausage needs fat to be aromatic, and this fat can come from the cuts of meat you choose, e.g. B. from well marbled pork, or can be added separately to complement lean meats such as rabbit or veal.

Sausage is a great way to recycle meat waste (especially useful when slaughtering a whole animal). You can also make excellent sausages from cuts of meat that are less expensive.

The quality of the meat can vary a lot. It depends on the breed, feeding, husbandry and sex of the animal for slaughter. This has a positive or negative effect when processing the meat into sausage.

So come next ...

My tips for buying meat

If you want to get into "sausage production" shortly, the first important step is ... the meat purchase.

How do you best go about this?

First of all, we live in a time when meat and food scandals are increasing.

That's why I advise you to only buy meat whose origin is known.

Good sources are e.g. B. Farmers who market directly from the farm or directly, butchers who only slaughter from local stables, or also meat departments of some wholesale markets who advertise meat from known origins.

In my opinion, you should stay away from meat offers where the seller cannot precisely state the origin.

A good relationship of trust between supplier and buyer is the best basis for homemade sausages.

Therefore a few little rules:

  1. Only buy where you can really trust
  2. Don't put the price first. You can take advantage of cheap offers, but not at the expense of meat quality and animal welfare.
  3. Think carefully about which sausage should be made in which quantity. This is how you reduce food waste.
  4. Always process the meat into sausage as soon as possible after shopping
  5. You can try to have your meat minced by the seller. However, this assumes that he is ready and that the respective perforated disk is available. If so, it will save you manufacturing time.

IMPORTANT: If you are already bothering to make sausage yourself at home, go shopping at an organic butcher (preferably regional). It is not worth sparing animal welfare. The taste of sausage made from meat from species-appropriate animal husbandry exceeds conventional husbandry (for me personally) around 10 times.

Next up is a list of the meats I have in 3 types (Lean, Medium, Greasy) divided. The examples are often related to bratwurst, but the meat can be used in any kind of sausage ...

Beef / veal

Skinny: Beef neck (without fat cap), Lower and upper shell and leg slice are 90 to 95% lean and are ideal for sausage products because they are rich in protein. The meat can have more liquid (and with it more fat) to be added. This leads to a juicy, tangy sausage. The meat cuts are mainly used in smooth and pureed sausages.

Medium: Comb / neck / neck and sirloin are around 80% lean and can also be used to make sausage. However, since muscles typically contain between 15% and 20% intramuscular fat, you need to consider the amount of fat and water you are adding to the sausage. If you add too much extra fat and water, the emulsion will break. This creates a dry sausage from which fat escapes when being cut. If you work properly, the pieces are still ideal for sausage, especially for coarser types.

Greasy: Beef from the flank area, short ribs, beef brisket and fatty trim meat contains between 40 and 60% fat. The muscles are best used as a complement to lean and medium cuts of beef to enhance flavor and make the texture more silky. However, they are too fat to be used “solo” for making sausage.


Skinny: The loin and legs are both leaner cuts of pork. They're roughly 95% lean and make a good addition to any fatty sausage farce mix.

Medium: Pork shoulder is approx. 75% lean and is ideal for sausage products. It can be used on its own, but you can also make a particularly juicy bratwurst with the addition of up to 5% extra fat.

Greasy: The belly is the fattest part of the pig, around 50% fat, 50% lean and is therefore not suitable for sausage. It should be used in combination with lean cuts of meat. So it gives taste and juiciness. Pork loin fat (Green bacon) and bacon are also great additions to sausage.

Skin: Pork skin rich in collagen gives sausage a silky texture and can improve the taste, although it has only a slight taste of its own. To make them edible, the skin must first be boiled in water until very tender and then allowed to cool completely before being minced. Alternatively, it can be pureed warm with water and used as an emulsifier.


Skin-on chicken thighs are around 80% lean and are great for making silky sausages. The skin, which consists almost entirely of fat, contributes to the good taste. Skinless chicken thighs can also be used. However, since they are 95 percent lean, additional fat must be added to get the right 75 percent lean to 25 percent fat ratio. I don't recommend making sausage with chicken breast as it is too lean and fibrous.

Lamb & Goat

Medium: Lamb has a moderate fat content of around 20%. You can use cuts of meat from any animal, with the exception of the chops, to make sausage.

A combination of leg and stomach makes a particularly good sausage. Lamb neck, which is made up of small muscles held together by pads of fat, is also a good choice. I usually use lamb to make coarse, heavily seasoned sausages like merguez. For finer sausages, it's best to add lean beef, extra liquid, and fat to help create the emulsion.

Goat meat is about 85% lean, so goat meat sausages require additional fats and liquids to make a moist, flavorful sausage.


I recommend using rabbit shoulder, leg, belly and strips for sausage and saving the loin for another use as it is very lean. If you get access to a whole animal, you can use the fat pads around the kidneys or add pork fat, bacon or cream to the meat for a particularly juicy sausage.

Liver & offal

There isn't a lot of fat in the liver. It is high in protein but does not have the same fluid-holding properties as lean pork or beef, so it is most often used in conjunction with the meat, along with additional fat, eggs or cream. Liver is good as a supporting ingredient as it adds a lot of flavor. (See making liver sausage yourself). The heart and kidneys can also be a nice addition. The heart contains some fat (around 5%), but the kidneys are very lean.

Chapter 3: You can make these types of sausage yourself

All types of industrial sausage and of course those from the hobby kitchen can be divided into four large groups ...

1. Fresh sausage / bratwurst

2. Raw sausages (Permanent sausages) 

3. Boiled sausages

4. Cooked sausages

The great thing is ... you can make all 4 types of sausage yourself at home.

Fresh sausage / bratwurst

Fresh sausage is made from fresh raw meat and must be treated in the same way. The best known is the bratwurst. Fresh sausage has no chemical additives or preservatives added, so it needs to be cooked or frozen right away if you make them for the future.

Raw sausages(Permanent sausages)

Raw or dry sausages are made from raw meat and bacon that has not undergone any heat treatment. The sausages are ready to eat through a maturing and drying process in which complicated biochemical and physical processes take place. These then give the sausage its appearance, its own flavor and shelf life.

Raw sausages have the longest shelf life of all sausages. The shelf life is achieved through the relatively high loss of water during the ripening and drying process and the use of curing salt.

They are also very often cold smoked, as the process has excellent preservative properties.

The raw sausages include all types of salami and cervelat, as well as dried ham (e.g. duck ham or bresaola). Raw Polish, all meat and tea sausages and all other types of sausage that are not subjected to heat treatment.

There are spreadable and cut-resistant varieties. Spreadable would be e.g. B. Tea sausages and most meatballs. Cut-resistant all salami and cervelat varieties.

For the hobby sausage production, the raw sausage production is one of the most difficult because you need special equipment and the right environment.

Boiled sausages

Like raw sausages, cooked sausages are also made from raw material. The difference is that they are undergo heat treatment after filling. The proteins coagulate when they are brewed or cooked at certain temperatures. The scalded sausages get their cut resistance through the coagulation of the protein.

Known types of boiled sausage are z. B. ham sausage, beer ham, Krakauer, Jagdwurst, Lyoner, meat sausage, yellow sausage, Knackwurst, Wienerle and Mortadella.

Cooked sausages can also be subdivided into varieties with a red trim and a white trim. Varieties with a red cut are, for example, ham sausage and beer ham, a well-known type of sausage with a white cut would be the yellow sausage. All scalded sausages with a red cut are made with curing salt and with a white cut with normal table salt.

Cooked sausages

Cooked sausages are made from partially or fully pre-cooked material (Lean meat, adipose tissue and offal) produced. After filling, they are cooked in low-boiling water. Like scalded sausages, they get their binding through the heat treatment. In addition, undesired bacteria are also killed.

Cooked sausages include liver sausages, blood or red sausages and brine sausages.

The name liver sausage results from the higher or lower proportion of liver that is always present. Mostly it is pork liver, less often beef or veal liver. The blood or red sausages have a relatively high percentage of blood.

Sulzwurst contains brawn. A transparent, elastic mass, which is made cut-resistant due to the coagulated, collagenous protein.

Sometimes cooked sausages are smoked in cold smoke for a few days after they have been scalded to improve their taste and better shelf life.

To do this, you have to fill the sausage mass into porous, smoke-permeable sausage casings. If it cannot or should not be smoked, you can fill it in sterile bags. The sausages then keep in the refrigerator for some time, even if they are not smoked.

Chapter 4: How you can preserve, prepare and store the sausage

There are various options for both production and preparation. I've put together an overview of the most common methods for you.

Curing the sausage

Fresh meat spoils quickly without refrigeration. Therefore, in order to keep it, you have to preserve it.

Salting, i.e. preserving meat with salt, is the oldest way of preserving it. Even in ancient Egypt, meat was salted and often dried and smoked over an open fire (dried). The process has changed over time.

By understanding the processes that naturally occur during curing, it became clear that table salt alone is not enough to preserve the meat over a longer period of time and at the same time to preserve the natural meat color. That is why nitrite curing salt is used today.

When it comes to curing, a basic distinction is made between dry and wet curing. But a combination of both is also possible. The taste can be individualized by adding herbs and spices to the curing salt.

If you want to know more about it, you can find my detailed post on curing here.

Smoke sausage

Sausage smoking, like salting, is one of the oldest types of preservation. The sausage is hung in the smoke for a short or long term. This is created in special smokers when the incineration is incomplete (Swelling) of sawdust.

There are three different types of smoke, which differ in their temperature.

Cold smoke. Warm smoke and hot smoke.

Cold smoke: Temperature at 15-20 ° C. In principle, all types of raw sausage are smoked. If blood and liver sausages are to be smoked, they should also be smoked with cold smoke. Raw and cooked sausages have to be smoked in cold smoke because the fat contained in the sausages would melt at higher temperatures and clog the pores of the sausage casings. The sausages can then no longer breathe and the contents would mold from the inside out. Cold smoke has the best preservation properties. Sausages that are particularly strong and long smoked last the longest.

You can find a detailed article on cold smoking here.

Warm smoke: Temperature at 30 to 50 ° C. In addition to boiled sausages, all grilled sausages can also be smoked before grilling or roasting. The two most commonly used types of smoke are cold and hot smoke.

Hot smoke: Temperature 60 to 120 ° C. Since the protein coagulates at over 60 ° C, the sausage is not only smoked, but also cooked. Classically, this is the case with Wiener Würstchen or Krakauer.

Fry the sausage

I'm sure I don't really have to explain a lot while frying. The only important thing is that the skin can easily burst when frying a sausage if the sausage is stuffed too tight, cooked too quickly over high heat or dipped in boiling fat.

The bursting has no effect on the taste and I have to admit that I really like the crispy pieces when they burst.

The risk can be reduced by piercing the skin or boiling the sausages before grilling.

Boiling / canning the sausage

Canning / canning is a very good way of making sausage products without having to consume them directly.

The principle is relatively simple.

Raw or partially pre-cooked meat or sausage meat is poured into cans or glasses and cooked in boiling water for a certain period of time. During the cooking process, the heat gradually penetrates the sausage.

The sausage mass becomes cut-proof due to the coagulation of the protein. Existing microorganisms are killed by the heat. However, the prerequisite is that the can / glass is cooked for a long enough time and at 100 ° C. You will find the exact cooking time specified in most recipes.

If errors occur during sterilization, the contents of the can can easily spoil. Over time, bacteria break down the contents of the can and excrete carbon dioxide, which drives up the can lid. Cans with a domed lid are called bombages. The content must not be eaten under any circumstances. The consumption would have serious consequences that could lead to death. So always throw away bombs!

If you want to know more about it, you can find my detailed article on how to cook sausage here.

Freeze and store sausage

Fresh sausage can be stored in the refrigerator for up to three days. It should be frozen if you plan to use it afterwards.

Cooked, smoked semi-dry sausage can be stored in the refrigerator for two to three weeks. But even those should be frozen if you intend to keep them longer.

Dry and dried sausages can be stored without refrigeration for six months or more, but keep in mind that the longer you store them the drier they will get.

You can find out more about freezing sausages here.

Chapter 5: Making Sausage Yourself Recipes

Here you will find five different recipes from me that are perfect to get started.

Liver sausage

The liver sausage is quick to make and is also perfect as a gift by filling it into a glass. You can find the recipe here.


Here you come to my super delicious sausage recipe. The preparation is very easy and with few materials you have a great result.


A Leberkäse is always possible. If you want to inspire your friends and family, then this recipe (click here) is just the thing.

Breakfast sausage

I'll show you how you can make tasty breakfast sausage yourself. You need few materials and with a moderate amount of effort you have made a perfect breakfast sausage yourself. You can find the recipe here.

Godfather of Campagne

A terrine is a classic in French cuisine. You can vary the ingredients great here. You can find the recipe here.

42 more sausage recipes

In my recipe book “42 sausage recipes to feast on at home” you will find many more delicious recipes.

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