Traditional Sausage Making, Without Fear
A practical, old-fashioned guide to making cured and fermented sausages at home using time-tested methods, simple tools, and an understanding of why the process works.
This guide is written for home cooks, homesteaders, and anyone who wants to preserve food with confidence, not fear.
This Guide Is Offered as Pay-What-You-Can
I believe food skills should be accessible, especially in uncertain times.
If you’re able to pay for this guide, your support helps me continue creating educational resources and sharing traditional skills.
If you’re not in a position to contribute right now, I still want you to have access. Take the guide, use it, and learn from it.
If it serves you well, I ask two things:
Share it with someone who would benefit
Leave an honest review to help others find it
This work grows through community, not gatekeeping.