Alphabetical List of Formulations (Recipes)

Home Introduction Making Salami Formulations Resources Production Photos Tips

Latest Update: June 20, 2018

TERMS OF USE: All recipes are Copyright. One copy may be downloaded for personal use only!

All rights reserved, including reproduction of these recipes or any parts thereof in any form or by any means, electronic, mechanical, photocopying, recording without permission in writing from the author. Material from and "lpoli.50webs.com" may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent Sonoma Mountain Sausages. EXCEPT: you may print copies of the material for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates Sonoma Mountain Sausages intellectual property rights. You may not resell, de-compile, reverse engineer, disassemble, or otherwise convert the content to a human perceivable form. By using the pages on these sites and downloading recipes or formulations, you are agreeing to these terms and conditions.

For an overview of Copyright Law click this link: Copyright and Fair Use Law

  

Recently added formulations with this update

 

      Select from this list:              (Please notify of any broken links!)

 

 

Raw, Uncooked, Cold Smoked or Air dried sausages
COOKED OR SMOKED SAUSAGES AND LUNCHEON MEATS
SALAMI AND SALAMI-TYPE DRY CURED SAUSAGES
bacons, sALTED, AND BRINE CURED MEATS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FRESH SAUSAGES- Raw, Uncooked, Cold Smoked or Air Dried (generally cook before eating)

Alsatian

Apple-Cranberry

Apple-Sage

Balinese

Banger-Lincolnshire

Bangers-British 

Bangers-Irish

Bauernwurst

Beef-

Beef-Garlic

Beef-Griller

Beef-Kosher

Beef-Moroccan

Boerewors

Boerewors-Nigel’s

Bratwurst-American

Bratwurst-Bramberger

Bratwurst-Nurnberg

Bratwurst-Pork

Bratwurst-Sonoma

Bratwurst-Swiss

Bratwurst-Wisconsin

Bratwurst-Wurtenberg

Breakfast -Irish

Breakfast Sausage

Breakfast-American

Breakfast-Apple Cranberry

Breakfast-Apple Sage

Breakfast-Bill’s

Breakfast-Blueberry

Breakfast-Irish Whiskey

Breakfast-Jalapeno

Breakfast-Maple

Breakfast-Pork   

Bretonne-Brittany

Cevapcici

Chaurice-Creole

Chicken-Apple

Chicken-Basil

Chicken-Breakfast

Chicken-Dried Tomato

Chicken-Jalapeno

Chicken-Link

Chicken-Moroccan

Chicken-Peanut

Chicken-Pineapple

Chicken-Qatar

Chicken-Raisin

Chicken-Tarragon

Chili-hot

Chipolata

Chorizo-Argentine

Chorizo-Chaurice

Chorizo-Cuban

Chorizo-Goan

Chorizo-Mexican

Chorizo-Pimiento

Chorizo-Portuguese

Chorizo-Res (Beef)

Chorizo-Sangre de Cristo

Chorizo-Sonoran

Chorizo-Spanish

Chorizo-Tex-Mex

Cotechino

Cotechino-verde

Country-French

Cumberland

Curry

Droewors

Duck-American

Duck-European

Duck-Grizzly

Filipino-Sweet

Garlic-American

Garlic-Pork Basil

Goose-Pesto

Gyoza

Gyula-Hungarian

Hot Sausage-Fresh

Irish

Italian- Cotechino verde

Italian-Agliata

Italian-Bandera

Italian-Bari

Italian-Basil

Italian-Beef & Garlic

Italian-Calabrese

Italian-Calabrese, fresh

Italian-Cevapcicci

Italian-Cevapcicci

Italian-Cheese & Wine

Italian-Cotechino

Italian-Cotechino

Italian-Dolce

Italian-Dried

Italian-Farmhouse

Italian-Fennel-Sicilian

Italian-Formaggio-Vino

Italian-Greca

Italian-Hot-Calabrese

Italian-Hot-Napolitana

Italian-Hot-Sardinian

Italian-Luganeca Piacenza

Italian-Luganeca-Emiglia

Italian-Luganeca-Emiglia

Italian-Luganeca-Piacenza

Italian-Luganega-Monza

Italian-Massaria (farm)

Italian-Mushroom

Italian-Napolitana

Italian-Patate

Italian-Potato

Italian-Sarda

Italian-Savory

Italian-Secca

Italian-Sicilian

Italian-Spalmabile

Italian-Spreadable-raw

Italian-Sweet

Italian-Toscano

Italian-Tuscan

Italian-Vino-aglio

Italian-Wine-garlic

Jalapeno

Jimmy Dean Clone

Kafta

Kupaty

Lamb-Qatar

Landjaeger

Linguicia-Brazil

Linguicia-Portuguese

Linguicia-Pura

Link-Apple Cranberry

Link-Apple Sage

Link-Blueberry

Link-Breakfast

Link-Irish

Link-Irish Whiskey

Link-Jalapeno

Link-Jimmy Dean

Link-Maple

Link-Pork

Longaniza-Chilean

Longaniza-Filipino (Garlic)

Longaniza-Filipino (Smoked)

Longaniza-Filipino (Sweet)

Longaniza-Mexican

Longaniza-Spanish

Longaniza-Yucatan

Loukaniko-Bulgarian

Loukaniko-Cheese

Loukaniko-Cheese#2

Loukaniko-Fresh

Makanek

Medisterpolse

Merguez

Mettwurst

Pork-Balinese

Potato-Dave’s

Potato-Italian

Potato-Norwegia

Potato-Swedish

Red-Filipino

Ragin Cajun Sausage

Salamella

Salamella-Montua

Shawarma

Soojookh

Soujouk-Black

Soujouk-Red

Teewurst

Teewurst-Rügenwald

Thai-Chiang Mai

Thai-Garlic

Thai-Glass Noodle

Thai-Panang

Toulouse

Venison-Fresh

Venison-Smoked

 

 

                                                                                                        

Home | Introduction | Making Salami | Formulations | Resources | Production Photos | Tips

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COOKED OR SMOKED SAUSAGES AND LUNCHEON MEATS

 

Andouille Sausage

Andouille-Cajun Sausage

Beef Summer Sausage

Bierwurst-Bayerische

Blood Sausage - Italian-Biroldo

Blood Tongue Sausage - German

Bockwurst

Boiled Ham: American

Boiled Ham: Italian Bologna

Bologna: Lebanon-sweet

Bologna:  Lebanon

Bologna-Ring

Bologna-Ring -Lykens Valley

Boudin Blanc

Boudin-Shellfish

Bratwurst-Bauern

Buona Fortuna Sausage

Butifarra Sausage-Spanish

Cervelas

Cervelat

Chinese Sausage-Char Siu

Chinese Sausage-Lop Chong

Chinese Sausage-Mushroom

Cocktail Sausage

Cotto Salami

Frikandellen

Galantina

Garlic Sausage-Parisian

Gelbwurst

Ham Roll-Spiced

Ham Roll-Taylor's clone

Ham-Pressed

Hawaiian Sausage

Headcheese-American Style

Headcheese-Pennsylvania Style

Headcheese-Tuscan Style

Honey Loaf

Hot Dogs-Cheese

Hot Dogs-Franks

Hot Dogs-Garlic Franks

Hot Dogs-Garlic Franks-Tony’s

Hot Dogs-Nitrite free

Hot Dogs-Rudy’s

Hot Links-Bubba’s

Hot Links-California

Hot Links-Len’s Super Hot

Hot Links-Red Devil

Hot Links-Red Hot

Italian-Cheese & Wine

Jagdwurst

Jerk Sausage

Jerky

Jerky-chewy

Kabob Sausage

Kasewurst

Kielbasa-American-Dave’s

Kielbasa-American-Fresh

Kielbasa-Ukrainian

Knackwurst

Knoblauchwurst

Kolbasz-Hungarian

Krakauer

Kransky Sausage

Krautswurst

Lebanon Bologna

Leberkase-Bavarian

Lendenspeck

Liverwurst-Leberwurst

Liverwurst-Spreadable

Longaniza: Cuban

Longaniza: Spanish Dried

Lop Chong-Char Siu

Lop Chong-Chinese Sausage

Lop Chong-Mushroom

Loukaniko-Smoked

Luncheon Meat-Pork

Macedonian Sausage

Medvurst

Mettwurst-Cooked

Mortadela

Mortadella di Bologna

Mortadella di Prato

Olive loaf

Oyster Sausage

Pepper Butt

Pepperoni-Cooked

Plockwurst

Polish-American

Polish-Babba’s

Polish-Dried Sausage

Polish-Kabanosy

Polish-Mysliweska

Polish-Serdelki

Polish-Slaska

Polish-Wedzona

Porcheta

Pork Roll - Taylor's clone

Prosciutto Cotto

Ring Sausage-Georgian

Rookworst

Russian Sausage #1

Scrapple-Bill’s

Seafood Sausage

Serbian Sausage

Smoked Country Sausage

Smoked Country Sausage

Smoked Sausage-American

Smoked Sausage-Filipino

Smoked Sausage-Penn. Dutch

Smoked Sausage-Tony’s

Soppressata-Headcheese

Sturgeon Sausage

Summer Sausage-American

Summer Sausage-German

Summer Sausage-Swedish

Summer Sausage-Venison

Testa Toscano

Thuringer

Tongue Loaf

Turkey Breast-Smoked

Turkey Loaf-Smoked

Turkey Pastrami-Roll

Turkey Roll

Turkey Sausage-smoked

Ukranian Sausage

Venison-Kielbasa

Venison-Summer sausage

Vienna Sausage

Weisswurst

White Pudding-Scottish

Zampone

 

 

 

 

 

 

 

Home | Introduction | Making Salami | Formulations | Resources | Production Photos | Tips

 

 

 

 

 

 

 

 

                                                                                                         

                                                                      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SALAMI AND SALAMI-TYPE DRY CURED SAUSAGES                                                              

Salami-Artigiano

Salami-Bastardo

Salami-Calabrese

Salami-Cascina

Salami-Ciauscolo

Salami-Coppata

Salami-Cotto

Salami-Cotto d'Asti

Salami-Crespone

Salami-Csabai

Salami-d’Oca

Salami-Elk

Salami-Felino

Salami-Finocchiona

Salami-Game Birds

Salami-Genoa

Salami-German-American

Salami-Ginger

Salami-Hot

Salami-Hungarian-Csabai

Salami-Kaminwurz

Salami-Luccese

Salami-Milano

Salami-Moskovskaya

Salami-Nduja

Salamini-Cacciatore

Salamini-Secchi

Salami-Noisette

Salami-Rossette

Salami-Salchichon Spanish

Salami-San Francisco

Salami-Sant’Olcese

Salami-Soppressara-Roma

Salami-Soppressata Calabria

Salami-Soppressata Goose

Salami-Sopressa

Salami-Sticks-"Slimmi Jimmi"

Salami-Tacchino (Turkey)

Salami-Toscano

Salami-Ungherese (Hungarian)

Salami-Venison

Salami-Ventricina d’Abbruzzo  

Salsiccia-Walnut

Snack Sticks

Sobresada

Soupy

Szalami-Hungarian

 

 

Home | Introduction | Making Salami | Formulations | Resources | Production Photos | Tips

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SALTED AND BRINE CURED MEATS

 

Bacon-Buckboard

Bacon-Canadian-Glenn

Bacon-Canadian-Len

Bacon-Canadian-Pea Meal

Bacon-Chinese

Bacon-Filipino

Bacon-Honey Cured

Bacon-Jowl

Bacon-Tasso

Basterma

Basterma-Alex

Bresaola

Carne Salada

Carne Salata

Coppa or Capacollo

Corned Beef

Deviled Ham

Goose Neck Casings

Guanciale

Ham Roll

Ham-Maple Flavored

Ham-Smoked

Kindziuk

Lardo

Lonzino

Pancetta-dry cure

Pancetta-wet cure

Pastrami

Pepperoni-Dry-Cured

Pickled Pigs’ Feet

Pickled Sausage

Pickled Sausage: Len’s

Pickled Sausage-Glenn’s

Prosciutto-Parma Style

Proscitutto-Cotto

Prosciutto-American Style

Prosiutto-Lamb

Tasso

Tocino Pinoy

 

Home | Introduction | Making Salami | Formulations | Resources | Production

Copyright © 2001-2018 Len Poli - Sonoma Mountain Sausage - All rights reserved