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Trim Meats For Sausage Makers

A simple amalgam of meat, fat, and spices, a well-made sausage certainly surpasses the sum of its parts, transforming into a dish that can be proudly served on its own or used as a flavorful addition to your recipes. Sausage making proves to be much easier than most people imagine. Armed with nothing more than some great trim and a handful of the right spices and seasonings, you’re ready to go. Thankfully at Gourmet Wholesaler, we have all those sausage making supplies and more! Explore our entire selection of trim, ranging from traditional options like grass-fed beef and lamb to the more exotic meats like camel and kangaroo. Each meat we offer boasts its own set of unique characteristics and flavors. Try any of our delightful options on their own or use them together, experimenting with their qualities and flavors, to make truly unique and delicious creations!
1 - 12 of 12 products:
Grass Fed Beef Trim 65%
by Broadleaf
 
Camel Trim, Boneless
by Broadleaf
 
Venison C Trim
by Broadleaf
 
Wagyu Beef Trim 65%
by Broadleaf
 
Venison B Trim
by Broadleaf
 
Wild Boar Trim
by Broadleaf
 
Wagyu Beef Trim 50%
by Broadleaf
 
Lamb Trim
by Broadleaf
 
Grass Fed Beef Trim 85%
by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Kangaroo Trim
by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Beef Trim 75%
by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.

Sausage making is becoming something of a lost art. However, the establishment that makes their own fresh sausages separates itself from the masses and offers tastier products to boot! Making a good sausage is all about the correct balance. Balancing the ratio of meat to fat, of spices to herbs, and of course, a balance of salt to everything else. Knowing that you need a liquid to bind your ingredients (otherwise you might as well be making hamburger), and at least 20% (but as much as 50%) fat to meat, are the two rules that will take you the furthest when making sausage. From there, simply experimenting is the best way to learn and develop as a sausage maker, testing blends until you find a balance that suits you and your customers. Composed of just five ingredients: meat, fat, salt, spices, and liquid, you can then begin experimenting. Substitute different meats and fats together, or use different spice blends, making anything from sweet to spicy sausages. Finally, don't forget your liquid doesn't have to be water, try wine, fruit juice, or anything else you’re curious about. With those fundamentals in place, you can easily make sausages from any meat, and we have a fantastic variety of tasty options to choose from!

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