How to Make Salami
The complete guide with a base recipe, a maturing table and tips on starter cultures. To the recipe →
34 recipes to explore
Cured sausage recipes
Here you will find all my cured sausage recipes. From classic salami and spreadable Mettwurst to international specialties like chorizo and sucuk.
If cured sausage is new to you, the best place to start is my complete guide to making salami. It covers all the basics and gives you a tried-and-tested base recipe and a maturing table.
Salami & Air-Dried Cured Sausage
You can also find all salami variations on my salami recipes page.
Salami Without Casing
Salami without a casing, matured on a board. Straightforward and delicious. To the recipe →
Salami Sticks
The perfect cured sausage for beginners. Thanks to the thin caliber, ready in about 7 days. To the recipe →
Pepper Salami
Air-dried salami with plenty of pepper. To the recipe →
Beef Salami
Air-dried beef salami. It takes a while, but it is worth it. To the recipe →
Wild Boar Salami
Air-dried salami made from wild boar. Gamey and delicious. To the recipe →
Spicy Salami
Fruity, smoky, fiery: three chilies in one salami. To the recipe →
Hungarian Salami
Paprika salami, Hungarian style. Mild and aromatic. To the recipe →
Spanish Chorizo
The Spanish classic with Pimentón de la Vera. Smoky and aromatic. To the recipe →
Fuet
Spanish salami. Thin and intense in flavor. To the recipe →
Nduja – A Taste of Calabria in Your Kitchen
Spicy Calabrian spreadable sausage. Fiery and versatile. To the recipe →
Sobrasada
Spreadable sausage from Mallorca with paprika. Mediterranean and aromatic. To the recipe →
Kolbász
A Hungarian classic with plenty of paprika. Cold-smoked and matured. To the recipe →
Sucuk
Aromatic Turkish garlic sausage with cumin and pul biber. To the recipe →
Pastirma
Turkish beef ham with a spicy çemen paste of fenugreek and paprika. To the recipe →
Knackwurst & Snack Sausages
Pfefferbeisser
Cold-smoked snack sausage with plenty of pepper. Perfect for a Brotzeit. To the recipe →
Kaminwurzen
A South Tyrolean specialty. Cold-smoked and air-dried. To the recipe →
Landjäger
A pressed, flat snack sausage. The perfect Brotzeit snack on the go. To the recipe →
Rohesser
A Franconian Brotzeit snack. Air-dried and cold-smoked. To the recipe →
Pfälzer Bauernseufzer
A traditional cured sausage from the Palatinate with a robust aroma. To the recipe →
Thuringian Knackwurst: Spicy & Cold-Smoked
Well seasoned and cold-smoked. A Thuringian tradition. To the recipe →
Paprikaknacker: Spicy, Just Like From the Butcher
A spicy cured sausage with paprika. Just like from the butcher. To the recipe →
Pfeffersäckchen
A spreadable cured sausage with pickled green peppercorns. To the recipe →
Rohpolnische
A classic Polish-style cured sausage. Cold-smoked and aromatic. To the recipe →
Mettenden
Small cold-smoked cured sausages. Perfect as a snack or in a stew. To the recipe →
Smoked Bratwurst
Cold-smoked bratwurst. Keeps well and is really delicious. To the recipe →
Bregenwurst
A North German specialty. Hearty and traditional. To the recipe →
Mett & Spreadable Cured Sausage
German Mett
Fresh minced pork to make yourself. Quick, easy and perfect on a bread roll. To the recipe →
Mettwurst
The North German spread classic. Spreadable and well seasoned. To the recipe →
Zwiebelmettwurst: An Easy Cured Sausage Recipe
A spreadable cured sausage with onions. Easy and perfect for beginners. To the recipe →
Teewurst
A fine, well-seasoned spread. Lightly smoked and delicate in flavor. To the recipe →
Mettigel
The party classic. Raw Mett artfully shaped into a hedgehog. To the recipe →
Jägermett
Well-seasoned Mett with hunter's spices. Robust in flavor. To the recipe →
Bratwurstgehäck
A Franconian specialty for spreading. Raw bratwurst meat with spices. To the recipe →
You can also find all recipes in my complete recipe overview.
