Sausages are a popular food that comes in many different types. Bratwursts are a type of sausage that originated in Germany and are made with pork and spices. Hot dogs are another popular sausage that is typically made with beef and pork. Snack sticks are a type of sausage that is small and convenient for on-the-go snacking. Lastly, Pepperoni is a type of sausage commonly used as a pizza topping made with beef and pork. Each type of sausage has its own unique flavor and texture.

Sausages are a popular food that comes in many different types. Bratwursts are a type of sausage that originated in Germany and are made with pork and spices. Hot dogs are another popular sausage that is typically made with beef and pork. Snack sticks are a type of sausage that is small and convenient for on-the-go snacking. Lastly, Pepperoni is a type of sausage commonly used as a pizza topping made with beef and pork. Each type of sausage has its own unique flavor and texture.

Sausages are a popular food that comes in many different types. Bratwursts are a type of sausage that originated in Germany and are made with pork and spices. Hot dogs are another popular sausage that is typically made with beef and pork. Snack sticks are a type of sausage that is small and convenient for on-the-go snacking. Lastly, Pepperoni is a type of sausage commonly used as a pizza topping made with beef and pork. Each type of sausage has its own unique flavor and texture.

In this blog post, we will talk about the top 4 sausages we have made and their best flavors.

A 4 Cheese Pizza Brat will require using Walton's Supreme Pizza Bratwurst Seasoning and 4 different kinds of high temp cheese (Mozzarella, Cheddar, Hot Pepper, and Ghost Pepper Cheese for the added flavor and heat). We generally recommend 1 lb. of cheese per 10 lbs. of meat, but since this product is specifically about getting a strong cheese flavor, we recommend you up it to a little over 1.25 lbs. of cheese for a 20 lb. block of meat.

To make goose pepperoni sticks with a 19mm smoked collagen casing or a 26mm cellulose casing, grind the goose meat and mix it with your desired spices and seasonings. Then, stuff the mixture into the chosen casing using a sausage stuffer or filler. If using the smoked collagen casing, be sure to soak it in warm water for 30 minutes before stuffing. Once the casing is filled, tie off the ends and hang the sausage in a cool, dry area for a few hours to dry. After drying, place the sausage in a smoker and gradually increase the temperature until it reaches 155-160°F. Smoke the sausage for 2-4 hours until it reaches an internal temperature of 150°F. Once done, remove the sausage from the smoker and let it cool to room temperature before refrigerating or freezing it for later use. Enjoy your delicious homemade goose pepperoni sticks!

Store bought hot dogs, even the all-natural all beef ones will contain some less desirable cuts of meat and will be pumped full of water and other additives. Our hot dogs are going to be made from about 50% beef chuck, 50% Pork Butt and we will be adding some beef bone marrow for flavor and for fat. Then we've got a bunch of great toppings to add some extra zip to it. We will be splitting this into 2 batches, for one we will use the Hot Dog & Bologna Seasoning and for the other we will be using Cheeseburger Cheddarwurst.

To make gourmet hot dogs from scratch, you will need to start by preparing the hot dog sausages. Begin by combining ground beef or pork with spices such as paprika, garlic powder, and salt. Mix them together thoroughly and then stuff them into natural hog casings. Once you have your sausages, you can grill or pan-fry them until they are cooked through. Next, prepare your toppings. You can use a variety of toppings such as sautéed onions, diced tomatoes, jalapeños, or bacon bits. To make a gourmet sauce, mix together ketchup, mustard, honey, and Worcestershire sauce. Finally, toast the hot dog buns and assemble your hot dogs by placing the sausage in the bun, adding your desired toppings, and drizzling the sauce on top. Enjoy your delicious homemade gourmet hot dogs!

Snack Sticks are a meat snack and semi-dried sausage that is stuffed into a smoked collagen casing and then hung in a smokehouse for cooking. Many Snack Sticks will have a pH between 4.5 and 5.2 to give it some shelf stability and the classic tangy flavor. They are most often made from pork and beef but almost any protein will work when making a snack stick. Our 19mm Smoke Collagen Casings will fit easily over our 12mm stuffing tube. These casings require no preparation, simply take them out of the package and put them on the stuffing tube.

Make sure your pheasant breast is properly trimmed and all bones have been removed. Start out with mostly frozen breast. Try to freeze it to the point where it needs a serrated knife to cut it into chunks that will fit down the grinder. Also, make sure your plates and knives are sharp and lubricated with white oil. Grind all Pheasant breasts through a ⅜” plate one time. Then grind again through a ⅛” plate and add pork fat at this point. The fact that it is still partially frozen will speed up the 2nd grind significantly.

Making your own sausage can be a fun and rewarding experience that allows you to tailor the flavor and ingredients to your liking. Whether you prefer bratwurst, pepperoni sticks, hot dogs, or snack sticks, the process is relatively straightforward and can be done with just a few basic tools and ingredients found at waltons.com. With a little practice and experimentation, you'll be able to create delicious sausages that are sure to impress your family and friends. So why not give it a try and see for yourself just how tasty and satisfying homemade sausage can be!