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Welcome to The Sausage
Source
"...A meat processor's best kept secret..."
...where there is NEVER
a minimum order!
...and you NEVER pay any sales tax!
Welcome Friends!
Thank you for
visiting The Sausage Source. We stock all of your
sausage making needs; we carry everything to make gourmet dinners to
backyard barbecues memorable occasions. These include our famous
premixed sausage seasonings, home & commercial meat grinders & sausage
stuffers, award-winning barbecue sauces, spices and meat smokers.
We've made finding sausage making supplies easy and we'll deliver it
all right to your door.
We are known
throughout the Northeast and the world for our old-fashioned New England
customer service. We take pride in the quality of our wares, and
are continually searching for the best products at the best prices...
our drive for customer satisfaction demands it. From our own USDA-approved
sausage & jerky seasoning spice mixes to our commercial goods at near
wholesale prices... we endeavor to supply our customers with the best
"bang for the buck". If you don't see a product you seek, simply
e-mail us your request. We might
have overlooked it for the website, but have it in the store.
We hope your visit is an enjoyable one, but that you'll also visit us
at our retail store in scenic downtown Hillsborough, New Hampshire!
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Warmest Regards,
Rick & Kathie Brown
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FREE Shipping on Vacuum Marinade Tumblers
( Models: F-8, F-15 & F-25 )
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Featured Product:
On sale now $1944.00,
usually $2582.00
Flavor-Maker™ Model F-25 Vacuum Marinade Tumbler
The RAMM MASTER Flavor-Maker™ Model F-25 is simply the best way to quickly tenderize and marinade jerky & meats. Make ordinary recipes extraordinary. The F-25 has a capacity up to 25 lbs of meat. See specifications below.
Transform ordinary cuts into a taste sensation.
Now you can tenderize and marinate in one easy operation. Using a vacuum tumbler is simply the best way to get a marinade into the meat. Removing the air from the drum helps "open up" the pores of the product so that the marinade and water can be soaked up.
Tumbling gives you a pick-up of water and spice of 10 - 20% or more, compared to 1 - 2% pick-up when soak marinating for 48 hrs. The added water guarantees your meat is juicier when cooked. What would take you 2 days before, can only take between 20 to 60 minutes!
It will also cook faster than non-tumbled meat. And if you do over cook it, it will not dry out like non-tumbled meat.
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New Products:
Our newest products!
Great marinades and rubs created by Rick and Kathie to satisfy any palette.
Try some now!! Introductory sale price - $5.00 Regularly $7.99
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Click link above to view
or order for your loved one!
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A little about our sausage
& jerky seasonings and spices:
Our sausage seasoning spice blends
are the perfect secret recipe for your home sausage creations. You could
spend countless hours poring over recipe books and perform endless searches
on the web for sausage recipes, but a container of one of our sausage
seasoning blends or jerky seasoning blends are all you really need.
Our blends are a mixture of spices and extractives of spices that are
carefully blended to give full flavor and allow the simple spooning
of what you need on a per-pound basis. No measuring of spices needed,
to then only find you are out of fennel or some exotic spice. The only
requirement of using our premixed blends is a cooking teaspoon or tablespoon
and a little love. Our seasonings can be used with not only pork
& beef, but with poultry, wild game & upland game as well simply by
changing the meat / fat ratios. We include this information in
our kits and it is also available on our site under the
Free Sausage Making
Information link.
Our recipes are based on sausage taste sensations from a recipe book
left to Rick Brown (The Sausage Source owner) in his grandmother Hazel's
will. The same book Rick and his grandmother spent countless hours with
making their favorite sausage recipes. The book doesn't look like much.
It's an early 1900's brown leather covered notebook with worn edges.
The pages are worn in places where time and good use met. The smell
of anise, sage, allspice and fennel permeate the air when opened. Inside
are recipes from the old country (Austria) and the ethnically-rich neighborhood
where she lived where her friends from various countries passed their
old world sausage recipes onto her. This was so popular in fact, it
became en vogue to see if your recipes could make it into Hazel's book!
We will be adding more flavors and styles of sausage recipes as demand
or time permits.
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