The answer to that question depends on which type of sausage you are making "fresh" or "smoked / cooked".
 
    We only make fresh sausage such as Bratwurst, breakfast, potato, Italian. Once it's in the casing you can either cook it and eat it or freeze it for later.
 
    Smoked sausages such as summers, salamis, Kielbasa, etc. would require a smoker. There are several inexpensive smokers on the market and books on making sausage are readily available. (Try Amazon.com)
 
    There are a few recipes for "oven" summer sausage and salami. These are normally rolled up in aluminum foil and cooked in the oven. Try searching "summer sausage" or "salami"  at http://www.panix.com/~paleodiet/list/sausage.htm or at www.recipesource.com
 
    Good luck.
 
Dave

 

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