Homemade Sausages




Are you sensitive to MSG?  Don’t eat pork?  Have dietary concerns about additives? Sausage contains more fat than you prefer?  Wouldn’t think of eating organ meats?  Then  making sausage at home might be the thing for you! Making sausages at home allows you to control the ingredients according to your tastes and nutritional guidelines! I hope you will try some of the recipes and become hooked, as I have, on making your own sausages. 

This website contains completely free information about my favorite hobby….sausage making. The recipes can be downloaded in .pdf format and are copyrighted. Terms of use is defined on the "Formulations" page.

The site is divided into a number of pages that share my experiences with making both fresh and dry-cured sausages.  The recipes found here are ones that I personally have formulated and have made and enjoyed; They not copied from some website and passed on un-tested! The majority of these formulations have been developed by me, through trial and error; others were given to me and those sources are referenced in the formulas. Every recipe, even those that have been submitted to me by others are made and tested before posting! Those recipes formulated by others list the authors name, city, and country. However, not every submitted recipe is published!

My background is in science, primarily microbiology and molecular biology. I have taught at the Secondary, Community College and University level; also I have experience in quality control for a large salami and sausage company in the San Francisco Bay Area that specializes in Italian salumi. I have been making sausages for and salami for over 25 years. I have endeavored to augment the "art" of sausage making with the underpinning scientific principles involved in the preparation of sausages and meat curing. The science has been kept to the minimum of specialized terminology so that those with no or little scientific background can grasp the concepts.

I hope you will be encouraged to learn about sausage making from the many sources that are available, and then try to make sausages for your own enjoyment.  I have listed some reference books from my library on the “Resources” link on the Menu bar (left).




Site last updated on: December 28, 2017


I often update some of these pages and/or add new recipes.   

Buon Appetito!



Len Poli, Sonoma Mountain Sausages
Santa Rosa, California

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



A sausage making buddy has produced a book on fermented sausages, the art and science as well as recipes and variations.  Check out the Table of contents--click on the picture!