r/sausagetalk

I'm working on an Android app for home sausage making – what would you want in it?

I'm working on an Android app for home sausage making – what would you want in it?

Hi everyone,

I'm currently working on an Android app for people who make sausages, smoked meats and other homemade meat products.

Before I finish it, I wanted to ask people who actually do this at home what they would really find useful.

At the moment the app has things like:

• sausage and smoked meat recipes
• automatic ingredient calculation based on the amount of meat
• curing and seasoning calculators
• step-by-step instructions
• smoking temperatures and times
• the option to add your own recipes
• shopping lists
• importing a recipe from a photo or scan and turning it into an organised recipe in the app

I'm not trying to sell anything here right now. I mainly want to get some feedback and see what people actually need.

What do you normally use when making sausages? An app, spreadsheet, notebook, website, or just your own recipes?

And what would make an app like this genuinely useful for you?

I'm also interested in hearing what you think is missing from the apps or sausage calculators that are already available.

Any feedback would be really helpful. Thanks!

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u/MW_WedlinyDomowe — 1 day ago

▲ 18 r/sausagetalk

Homemade pork – smoked and roasted over alder and beech smoke

Made these at home over the weekend. Smoked and finished in the smoker. Pretty happy with how they turned out, especially the color.

u/MW_WedlinyDomowe — 1 day ago

▲ 112 r/sausagetalk

Made Smoked Mango Habanero Pepperjack with my own recipe. Best batch ever

u/emil133 — 2 days ago

▲ 20 r/sausagetalk

First time making chicken sausage

I used skin on chicken thighs. Ground twice on the 5mm plate. I added 1% potato starch as a binder because I wasn't sure how much myosin I would be able to extract from chicken (I don't usually use binders)

They turned out amazing!!! Definitely doing again

Edit: I used 1.5% salt. And a mixture of spices including black pepper, mustard, paprika, garlic powder, a bit of brown sugar, and some herbs. I really was just throwing things around so I didn't write the recipe down. I followed Chud's (beardy youtube guy) guideline for spices where 0.5% is main flavors 0.25% is supporting flavors and 0.15% (or less) is add-ons

u/Stormy_Gesler — 2 days ago

▲ 1.3k r/sausagetalk+2 crossposts

Homemade spicy sausage over balsamic caramelized onions and a heaping tablespoon of grain mustard and ice cold German beer

Coleslaw on the side. Sausages are smoked and have leeks in them.
I make this annually, not very photogenic this year but it was 10/10.

Dont zoom in on my girlfriends chest I WILL find you…

u/LadnaStojna — 4 days ago

▲ 0 r/sausagetalk+1 crossposts

Has anyone experienced this with a sausage?

I found this thin, clear layer around a sausage after taking a bite, it’s the vegan breakfast. I was told it was caused by the grill/egg, but it looked like plastic to me.

Does anyone know what this could actually be?

u/Imarichie97 — 3 days ago

▲ 98 r/sausagetalk

Sausagefest ‘26!

u/Cayenneman50 — 4 days ago

▲ 4 r/sausagetalk

Do you guys think this sausage is still good?

Thinking about making spaghetti with it. If you have any recipes please share. Thank you! 🙏

u/maaaastwa — 4 days ago

▲ 11 r/sausagetalk

Chorizo Verde ready for the BBQ

u/propunwoa — 6 days ago

▲ 944 r/sausagetalk+2 crossposts

A humble sausage

u/Court_Jester30 — 11 days ago

▲ 2 r/sausagetalk

Smoke stick material for hanging sasuge.

Looking at getting smoke sticks for smoking sausage. I am wondering if anyone here has made them and if so what material besides wood.

I am debating between aluminum or maybe seasoning some carbon steel.

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u/rodmods — 8 days ago

▲ 37 r/sausagetalk

Texas Hot Link style sausages

Untraditionally all pork. Fresh Brazilian starfish peppers ground in and hot link spice mix. No other dried heat. Added high temp cheddar just for fun. Loosely 2gac recipe. Smoked over pecan ~250°F in my UDS until 150. Corn wrapped in foil on the smoker then buttered and tajín. Fresh slaw.

u/shotokaiforever — 9 days ago

▲ 1 r/sausagetalk