Uploaded August 2021 | Updated September 2026, 11 hours ago

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Follow me on Instagram - instagram.com/wilsons.bbq

USEFUL LINKS
Percentage calculator - percentagecalculator.net
Sausage Fat calculator - cooking.marcgottlieb.com/sausage-fat-calculator

BUY
3 Tier sausage racks - amzn.to/3jUaoZc
Hog casings - amzn.to/3g4E6tk
Pink Curing Salt (not pink Himalayan!!) - amzn.to/3sj5Cs7
Lawrys seasoning salt - amzn.to/3m0Jkdq
Meat grinder - luvele.co.uk/collections/meat-grinders/products/luvele-eclipse-meat-grinder-meat-mincer-3000w-1200w-rated
Cheaper/smaller sausage stuffer - amzn.to/3kbZFJV
My sausage stuffer - adexa.co.uk/Commercial-Sausage-Stuffer-5-litre-Stainless-steel-Vertical-Adexa-SV5?language=en¤cy=GBP&gclid=CjwKCAjw092IBhAwEiwAxR1lRqNotqVs6H2Mp4kScCcD7E74I0E9at2EpADLTPN5_w7z_n0yNUh8CxoCzfcQAvD_BwE
Masterbuilt 560 - prosmokebbq.co.uk/collections/masterbuilt-gravity-fed-560-smoker

Sausage base recipe
Lean meat - 70%
Fat - 30%
(100% or total weight)

Salt - 1.5%
Pink curing salt (not himalayan pink salt! thats very different) 0.25%
Milk Powder/binder - 2%
Spices and herbs - 4.5%
Cheese - 15%
Jalapeno - 6%
Liquid (beer/water etc) - up to 10%