Sausage Making Calculator
By Total Weight
Calculate ingredients for a target batch weight
Casing Calculator
Calculate casing needs for a specific batch
Formula
Fat Weight = Total × Fat % | Lean Weight = Total - Fat | Salt = ~1.75% of total weight | Casing (ft) = Total Weight / Stuffing Rate
Frequently Asked Questions
What is the ideal fat ratio for sausage?
The traditional fat ratio for most sausages is 25-30%. Less than 20% fat will result in dry, crumbly sausage. For a juicier, more flavorful sausage, aim for 30%. Breakfast sausage and bratwurst traditionally use 30-35% fat. Use pork back fat for the best texture.
How much casing do I need per pound of meat?
For natural hog casings (32-35mm), plan about 0.5 feet per pound of meat. For sheep casings (22-24mm), plan about 1.2 feet per pound. A standard hank of hog casing (about 32 feet) will stuff approximately 60-65 pounds of sausage.
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