The Art and Practice of Sausage Making
HE-176, (Revised) December 1998
Martin Marchello, Ph.D., Professor, Animal
and Range Sciences
Julie Garden-Robinson, Ph.D., L.R.D., Food and
Nutrition Specialist
Click here for an Adobe
Acrobat pdf file suitable for printing. (118KB)
Sausage: Chopped or ground meat that has been blended with
spices and other seasonings and usually stuffed in natural or
manufactured casings.
The origin of meat processing is lost in
antiquity but probably began when mankind learned that salt is an
effective preservative. Sausage making evolved as an effort to
economize and preserve meat that could not be consumed fresh at
slaughter. In sausage making, quality standards are maintained
while using most parts of the animal carcass.
Good sausage makers are as
discriminating about what goes into sausage as winemakers are
about selecting grapes. Early sausage makers found that a wide
range of raw ingredients could be used. The primary ingredients
of sausage were the parts of the animal carcasses that could not
be used in other ways. Today many primal parts are used in the
production of sausage; however, the less tender cuts, organ meats
and even blood can be made delicious when ground, spiced and
cased.
The procedure of stuffing meat into
casings remains basically the same today, but sausage recipes
have been greatly refined and sausage making has become a highly
respected culinary art. Any product can be made from a wide range
of raw materials exposed to rather extreme conditions of
temperature and time schedules and be consumer acceptable.
Sausage grew in popularity and brought
fame and fortune to many sausage makers and to various cities.
Today more than 250 varieties are sold, and many of these can be
traced back to the town and country of origin.
The contemporary role of sausage fits
conveniently into our modern lifestyles as an elegant appetizer
for entertaining as well as the main course in
"quick-and-easy" meals. Furthermore, sausages are a
relatively safe product to consume because of the added effects
of salt, pH, cure, drying and cooking to preserve the product and
eliminate harmful bacteria.
Sausage is a convenient food available
in a great number of varieties and flavors. Sausages are an
excellent source of high quality protein, containing all the
essential amino acids in appropriate amounts necessary for
growth, maintenance and repair of body tissue. Sausage also
provides significant amounts of vitamins and minerals.
Sausages are made from beef, veal, pork,
lamb, poultry and wild game, or from any combination of these
meats. Sausage making has become a unique blend of old procedures
and new scientific, highly-mechanized processes. Traditionally,
sausage was formed into a symmetrical shape, but it now can be
found in a variety of shapes and sizes to meet consumers' needs.
Many sausage products are vacuum packed, freshness dated and 100%
edible.
Sausages can be classified in a variety
of ways, but probably the most useful is by how they are
processed (Table 1). Processing methods give sausages easily
recognizable characteristics.
Table 1. Sausage Classifications
Classification Examples Storage and Handling
------------------------------------------------------------------------
Fresh sausage Fresh pork sausage, Keep refrigerated. Cook bratwurst,
bockwurst thoroughly before
eating. Consume within 3 days or
freeze.
------------------------------------------------------------------------
Uncooked Smoked, country Keep refrigerated. Cook thoroughly
smoked sausage style, mettwurst, before eating. Consume within 7
keilbasa pork days or freeze.
sausage
------------------------------------------------------------------------
Cooked smoked Frankfurter, Keep refrigerated. Consume within
sausage bologna, cotto 7 days after opening vacuum
salami package.
------------------------------------------------------------------------
Dry sausage Genoa salami, Do not require refrigeration.
pepperoni,
------------------------------------------------------------------------
Semi-dry Lebanon bologna, For best quality, keep
sausage cervelot, summer refrigerated.
sausage, thuringer
------------------------------------------------------------------------
Cooked meat Loaves, head Keep refrigerated. Consume within
specialties cheese, scrapple 3 days after opening vacuum
package.
------------------------------------------------------------------------
It only requires a grinder, a good meat
thermometer and some general household items to make excellent
sausage. If you do not have a grinder, you can purchase ground
meat from the store. Many products do not need to be smoked, but
liquid smoke can be added to give the smoky flavor desired, or
you may add a small portion of a cooked, smoked product like
bacon to produce the smoky flavor.
You can purchase a household smoker or
make one. An old refrigerator converted to a smokehouse works
quite well if you need to smoke the product. Smokehouses can be
as simple as a tarp covering or as sophisticated as a commercial
unit. Plans for smokehouses are available from the Agricultural
and Biosystems Engineering, North Dakota State University, Box
5626, Fargo, ND 58105 (Phone 231-7261).
Sausage making is a continuous sequence
of events. Each step in the proper sequence is important to a
successful operation.
It is not practical to consider each
step separately or to assign more importance to one phase or
operation, but for convenience and illustration, we can break
sausage production down into four basic processes: selecting
ingredients, grinding and mixing, stuffing, and thermal
processing.
The finished product is only as good as
the ingredients it contains. Meat should be fresh, high quality,
have the proper lean-to-fat ratio and have good binding
qualities. The meat should be clean and not contaminated with
bacteria or other microorganisms. In other words, meat used in
sausage production should be as safe as any meat you would
prepare in your kitchen. Selecting spices and seasonings and
combining them in proper amounts is important. They must
complement each other to create a satisfying product.
Cure, an essential part of some
formulations, is sodium nitrite (usually 6 percent) on a salt
base. It usually can be purchased at a local locker plant. Sodium
nitrite is very necessary to inhibit production and growth of the
deadly toxin produced by the microorganism Clostridium botulinum.
It also gives the characteristic cured color to a sausage product
and improves flavor. Commercial products such as Freeze Em
Pickle, Tender Quick and saltpeter can be found in markets and at
drugstores. If these are used, be sure to follow directions on
the packages.
For safety, keep the temperature of the
meat as cold as possible during grinding and mixing. The usual
procedure is to grind the various meats coarsely and then add the
rest of the ingredients, mixing thoroughly.
A slurry is made of the spices and salt
using two cups of water. (Water is added to dissolve the curing
ingredients, to facilitate the mixing and to give the products
their characteristic texture and taste.)
The product is then ground again to the
desired consistency. Mixing should be done before the final
grind. Grinding improves the uniformity of the product by
distributing the ingredients and making the particles the same
size. Unless you have special equipment, it is desirable to work
with small batches (up to 25 pounds) so the cure and seasoning
can be more evenly distributed. If you don't have a grinder, buy
ground meats, add the seasonings and mix thoroughly by hand.
It is not necessary to stuff fresh
sausage meat. It can be left in bulk form or made into patties.
Most sausage, however, is made by placing the ground ingredients
in some type of forming device to give them shape and hold them
together for thermal processing. The casing materials may be
natural or manufactured. Natural casings are the gastrointestinal
tracts of cattle, sheep and hogs. Generally, hog casings are the
most suitable for home use and work quite well for Polish and
breakfast-type sausages. They are digestible and are very
permeable to moisture and smoke.
All casings preserved in salt must be
soaked in lukewarm water for at least 30 minutes before use.
Flush each casing under cold water, running cold water through
the casing. This removes excess salt from the casing. Unused
casings can be drained, covered with salt and frozen.
Fibrous casings are more suitable for
summer sausage and similar products because of their greater
strength and the variety of sizes available. They are permeable
to smoke and moisture and can easily be removed from the finished
product. These casings should be soaked before use in 80 to 100
�F water for at least 30 minutes, but not more than four hours
before use. If the casings are not pre-stuck they should be
punctured with a knife point or pin to eliminate air and fat
pockets in the finished sausage.
Collagen casings contain the attributes
of both natural and fibrous casings. They have been developed
primarily for use in products such as fresh pork sausage and
pepperoni sticks. They are uniform in size, relatively strong and
easy to handle. These casings also are used for the manufacture
of dry sausages, because they are permeable and will shrink.
For cooked products that are generally
water-cooked (like braunschweiger), plastic casings impermeable
to water are used.
Sausage is smoked and heated in order to
pasteurize it and extend its shelf life, as well as to impart a
smoky flavor and improve its appearance. Smoking and heating also
fixes the color and causes protein to move to the surface of the
sausage so it will hold its shape when the casing is removed.
A few products, such as mettwurst, are
smoked with a minimum of heating and are designed to be cooked at
the time of consumption. Others, such as liver sausage, are
cooked but not smoked.
Procedure for smoking polish sausage:
After stuffing in hog casings (pre-flushed), let hang and dry.
Smoke at 120 �F for one hour, 150 �F for one more hour, then at
170 �F for two hours or until an internal temperature of 141 �F
is reached. Remove from smokehouse and spray with hot water for
15 to 30 seconds. Follow with cold shower or dip in a slush tank
until internal temperature reaches 100 �F. Let dry for one to
two hours. Place in a cooler.
Procedure for smoking summer sausage:
After stuffing in casing, smoke at 140 �F for one hour, 160 �F
for one more hour, then at 180 �F for two hours or until the
internal temperatures reach 155 �F. Remove from the smokehouse
and follow the same procedure as for polish sausage.
Procedure for making cooked sausage:
After stuffing the ground ingredients into an impermeable casing,
put the sausage into a pan of water. Heat water to 170 �F and
hold it there until the sausage reaches 155 �F. A thermometer is
essential for obtaining proper temperature. The water should not
boil, as this will ruin the product. If you are making a sausage
product using cooked meat, be sure the meat was cooked with low
heat.
Bacteria can spread throughout a work
area and contaminate equipment and work surfaces. To reduce your
risk of foodborne illness:
- Wash your hands for at least 20
seconds with soap and water before beginning to work and
after changing tasks or after doing anything that could
contaminate your hands such as sneezing or using the
bathroom.
- Start with clean equipment and
clean thoroughly after using. Be sure all surfaces that
come into contact with meat are clean.
- Sanitize surfaces with a solution
of 1 tablespoon chlorine bleach per gallon of water.
Allow to air dry.
- If using frozen meat in sausage
formulations, thaw it in a cooler on the lowest shelf to
avoid dripping of juices on ready-to-eat foods. Keep raw
meat separate from other foods.
- Marinate raw meat in the
refrigerator.
- Keep meat as cold as possible (40
�F or lower) during processing.
- If dehydrating meat, don't rely on
the dial settings. Measure the temperature of the
dehydrator with a calibrated thermometer.
The following sausage formulations have
been used for classroom work and tested at the North Dakota State
University Meats Laboratory
Beef Jerky*
5 pounds lean beef
1� tablespoons salt
1 tablespoon black pepper
1� teaspoons cardamon
2 teaspoons marjoram
1� teaspoons cure (pink color)
2 teaspoons monosodium glutamate
2 teaspoons cayenne pepper
1 tablespoon garlic powder
� cup liquid smoke
� cup water
Mix all spices together with meat. Mix
well until meat is tacky. Grind and press into a loaf pan lined
with foil. Put in cooler or freezer to firm product for slicing.
Slice as thin as desirable and lay on oven racks. Spray oven
racks with oil, than lay slices on the racks. Spray with liquid
smoke and garlic mixture. Dry in oven at 170 �F for two to three
hours. (See chart for dehydrator drying.)
*NOTE: Temperature is very important
when making jerky. The USDA Meat and Poultry Hotline's current
recommendation for making jerky safely is to heat meat to 160 �F
before the dehydrating process to assure that any bacteria
present will be destroyed by wet heat.
Recent work at the University of
Wisconsin demonstrated that the following time-temperature
combinations are effective at killing E. coli 0157:H7 in
jerky products. Although the lower temperatures are considered
effective at killing bacteria, it is recommended that dehydrator
temperatures of 145 �F or higher be used. Monitor the
temperature of the dehydrator by placing the metal stem of a dial
thermometer between dehydrator trays, or create an opening for
the stem by drilling a hole through the side of the tray.
Drying Minimum
Temperature Drying Time
---------------------------
125 �F 10 hours
135 �F 8 hours
145 �F 7 hours
155 �F 4 hours
Source: Wisconsin
Cooperative Extension Service,
Meat and Animal Science Department.
University of Wisconsin Madison.
There are special considerations when
making homemade jerky from venison or other wild game, since
venison can be heavily contaminated with fecal bacteria depending
on the skill of the hunter in dressing the animal and location of
the wound. While fresh beef is usually rapidly chilled, deer
carcasses are typically held at ambient temperatures, potentially
allowing bacteria multiplication.
Hot Pickle Cure Jerky**
This recipe uses a pre-cook phase.
Yield: Five pounds of fresh meat should weigh
approximately 2 pounds after drying or smoking.
- Slice 5 pounds of meat (�-inch
strips) with the grain, not crosswise. Use fresh lean
meat free of fat and connective tissue. Spread out meat
and sprinkle on 3 Tbsp. salt, 2 tsp. ground black pepper,
and 2 Tbsp. sugar. Put the meat in a pan or dish and let
stand for 24 hours in the refrigerator.
- Pound the meat on both sides to
work in the spice. Optional: Dip strips of meat in
a liquid smoke solution (five parts water to one part
liquid smoke) for one to two seconds for added flavor.
- Make a brine by dissolving � cup
salt, � cup sugar, and 2 Tbsp. ground black pepper in a
gallon of water. Stir to dissolve the salt and sugar.
- Bring the brine to a low to medium
boil. Immerse the seasoned meat strips (a few at a time)
into the boiling brine until they turn gray
(approximately one to two minutes). Remove meat from
brine, using clean tongs or other utensils that have not
contacted raw meat.
- Spread out meat on a clean
dehydrator rack or on a clean rack in the top half of a
kitchen oven. If you use a kitchen oven, open the oven
door to the first or second stop. Heat at 120 to 150 �F
(lowest oven temperature) for nine to 24 hours or until
the desired dryness is reached. Remove jerky from oven
before it gets too hard or brittle. Properly dried jerky
should crack when bent in half but should not break into
two pieces.
- Store jerky in clean jars or
plastic bags, or wrap it in freezer paper and freeze. If
kept dry, properly prepared jerky will last almost
indefinitely at any temperature, but its quality
deteriorates after a few months.
** Source of recipe: You and
Your Wild Game, 1984 by R.A. Field and C.A. Raab, University
of Wyoming Agricultural Extension Service, B-613R, p. 58.
Sweet Italian Sausage
90 pounds pork trim (70 percent
lean)
3 quarts water
3 cups salt
1 cup sugar
6 tablespoons cure
7 tablespoons plus 3 teaspoons cracked
fennel seed
3 ounces paprika
1/3 cup black pepper
1/3 cup cayenne pepper
1/3 cup garlic powder
2 tablespoons oregano
1 tablespoon sweet basil
Coarse-grind meat trimmings. Add salt,
water, sugar, cure and spices. Regrind through �-inch diameter
plate and stuff into pork casings. As this is a fresh sausage, no
smoking is necessary. Product must be cooked before serving.
Dried Beef
100 pounds lean beef
9 cups salt
6� cups sugar
3� tablespoons nitrate
Using 1-1� ounces per pound of meat,
rub the salt, sugar and nitrate mixture onto the beef, making
sure all areas are well covered. Rub the beef twice at three to
five day intervals. Allow two days per pound of meat for the cure
to complete. This may also be calculated by using seven days of
curing time per inch of thickness of the cut.
After the beef is cured, rinse it with
cold water several times; then hang it and allow to dry for 24
hours. Apply a light or heavy smoke as desired. Hang in a dry,
well-ventilated room for further drying. NOTE: Lamb or venison
can be substituted for beef. Use large lean pieces, such as the
round or legs, and separate into top, bottom and tip.
** If you prefer to have a
cooked product, smoke and cook to an internal temperature of at
least 160 �F.
Braunschweiger
10 pounds 50/50 pork trim
10 pounds pork liver
1 pound fat bacon
2/3 cup salt (7 ounces)
4 tablespoons white pepper
3 ounces soy protein (70 percent) (optional)
1 medium size onion
1 teaspoon nutmeg
1� teaspoon ginger
1 tablespoon cure (6 percent)
2� teaspoons monosodium glutamate (optional)
Grind pork trimmings, liver and other
ingredients to a very fine consistency. Mix in spices, salt and
cure. Stuff in moisture-proof fibrous casing and cook in 165 �F
water bath for 1� hours or until internal temperature of sausage
reaches 155 �F. Chill rapidly in water. NOTE: Fat bacon gives
smoky flavor.
Haggis
5 pounds pork hearts
3 pounds pork liver
2 pounds beef suet
21 cups oatmeal (3� pounds)
2-3 medium onions
1/3 cup salt
2� tablespoons white pepper
1 tablespoon nutmeg
Cook hearts and liver in 180-190 �F
water until tender; do not boil. Remove cooked items. Reserve
broth, and grind hearts and liver with beef suet through �-inch
plate. Chop onions to a fine pulp. Bring the broth to a boil and
sprinkle in oatmeal. Stir vigorously. To the hot mass add the
cooked meats, onions, salt and spices. Stuff in moisture-proof
casing and cook for about 3 hours in 170 �F water, or until
internal temperature reaches 160 �F. Chill in ice water and keep
at 30-34 �F. NOTE: Quite perishable. You may want to cut down on
the amount of oatmeal.
Blood Sausage (Klub)
1 pint blood
1 pint milk or water
� teaspoon pepper
� teaspoon nutmeg
1� teaspoons ground cloves
1� teaspoons ground allspice
1 tablespoon salt
1 cup quick cooking rolled oats
5-6 cups flour – enough to make a fairly stiff dough
Mix above ingredients together. Drop by
large spoonfuls (about � cup) into a large kettle of salted
boiling water. Cook until brown throughout. Remove from water.
May be eaten hot with butter and syrup.
To heat up with gravy: cut into small
pieces (like potatoes in potato salad) into a kettle or frying
pan. Add 1 tablespoon of shortening, sugar to taste and milk.
Cook until milk forms a light brown gravy. Serve hot. Additional
milk may be added as necessary.
Italian Hot Sausage
5 pounds pork trim 60/40
5 pounds lean beef trim
20 cloves garlic, crushed
4 teaspoons red pepper
4 teaspoons fennel seeds, crushed
2 teaspoons thyme
8 bay leaves
3 tablespoons salt
1 tablespoon black pepper
� teaspoon nutmeg
Grind meat through a coarse plate, then
add spices and mix thoroughly. Grind again through a medium
plate. Stuff into hog casing. Smoke at 140 �F for proper color
development and then raise temperature to 170 �F until internal
temperature of product reaches 155 �F. NOTE: This is a very hot,
spicy product. Excellent on pizza and will substitute for
pepperoni.
German Grits
1 beef heart
1 beef tongue
5 pounds neck bones or short ribs
1 large onion (chopped)
2 cloves garlic (chopped)
1 teaspoon salt
� teaspoon black pepper
� teaspoon mustard seed
2 cups pearled barley (1 pound)
Old-fashioned oatmeal
Cook heart and tongue in one kettle.
Cook neck bones in another kettle. Add enough water to cover meat
and simmer until tender (2 to 3 hours). Skim off any extra fat
from broth. Remove meat from broth, remove meat from bones and
skin tongue. Grind meat through fine plate. To each kettle of
broth add the spices and herbs and simmer for 1 hour. Strain
broth and add pearled barley. Simmer until barley becomes plump.
Mix in cooked ground meat. Add enough old-fashioned oatmeal to
soak up excess broth. Season to taste with salt and pepper. NOTE:
If a beefier taste is desired, add beef bouillon cubes to broth,
form grits into patties and fry.
Fresh Pork Sausage
45 pounds fresh pork trimmings
(70 percent lean)
2� quarts water
11/3 cups salt
15 � tablespoons white pepper
� cup rubbed sage
� cup sugar
Coarse-grind pork; mix in seasonings;
grind product to desired size. Stuff into sheep casing. NOTE: May
also smoke product for 2 hours at 120 �F for smoky flavor.
Product must be cooked before serving.
Venison Garlic Sausage
12 pounds pork trim 60/40
10 pounds venison trim
2 pounds beef trim
1 pint water
1� tablespoons cure
2/3 cup salt
4 tablespoons black pepper
2 teaspoons marjoram
5� teaspoons mustard seed
2 cloves garlic or � teaspoon garlic powder
Use same procedure as for Polish
sausage.
Polish Sausage
40 pounds lean pork trimmings
(80 percent lean)
3 pounds lean beef trimmings (80 percent lean)
1 quart water
3 tablespoons cure
11/3 cups salt
� cup black pepper
4 tablespoons mustard seed
4 teaspoons marjoram
3 cloves garlic or � teaspoon garlic powder
Coarse-grind meat trimmings. Add salt,
water, cure and spices; mix thoroughly. Regrind through �-inch
diameter plate and stuff into pork casings. Smoke product to
desired color and heat to an internal temperature of 141 �F.
Product must be cooked before serving.
Lar's Super Garlic Sausage
17 pounds beef or venison trim
33 pounds pork trim (50/50)
1� cups Tender Quick
2/3 cup salt
1 cup brown sugar
� cup black pepper
6 tablespoons garlic powder
2 teaspoons sage
1 teaspoon allspice
1 tablespoon coriander
1 gallon warm water
Grind meat through coarse plate. Mix
spices in water and pour over meat. Mix thoroughly. Grind through
coarse plate again and stuff in hog casing. Using a cool smoke
(90 �F), smoke for 12 hours. Product must be cooked before
serving. NOTE: If you don't like garlic flavor, cut back on
amount. Also could fine-grind the product, if desired.
Venison Summer Sausage
15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1� tablespoons cure
2� tablespoons mustard seed
� cup black pepper
� cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder
Mix salt and cure with coarse-ground
product. Pack in shallow pan and place in cooler for three to
five days. Mix in remainder of spices, regrind and stuff in
3-inch fibrous casings. Smoke at 140�F for 2 hours; raise
temperature to 160 �F for 2 hours, and finish product at 170 �F
until internal temperature reaches 155 �F. NOTE: Can substitute
lamb or beef for the venison.
Smoked Bratwurst
90 pounds pork trim (70 percent
lean)
3 quarts water
3 cups salt
1 to 11/3 cups sugar
6 tablespoons cure
� cup white pepper
� cup cayenne
2 tablespoons nutmeg
2 tablespoons thyme
2 tablespoons ginger
1 tablespoon rosemary
1 tablespoon mace
Coarse-grind meat trimmings. Add water,
salt, sugar, cure and spices. Mix thoroughly. Regrind through
�-inch diameter plate. Stuff into pork casings. Smoke product to
desired color and heat to an internal temperature of 141 �F.
Product must be cooked before serving.
Smoked Turkey and Pork Sausage
50 pounds turkey trim (90 percent
lean)
40 pounds pork trim (50 percent lean)
3 quarts water
3 cups salt
1 cup to 1 cup and 2 tablespoons dextrose
6 tablespoons cure
1 cup white pepper
� cup sage
� cup cayenne
1 tablespoon thyme
1 tablespoon nutmeg
1 tablespoon ginger
1 tablespoon mace
10 tablespoons monosodium glutamate
(optional)
Coarse-grind meat trimmings. Add water,
salt, dextrose, cure and spices. Regrind through �-inch diameter
plate. Stuff into pork casings. Smoke product to desired color
and heat to an internal temperature of 141 �F. Product must be
cooked before serving.
30 pounds bull meat
25 pounds 50/50 beef trim
20 pounds 60/40 pork trim
10 quarts water
5 pounds flavorings*
*5 pounds of flavorings consists of:
Ounces Pounds %
----------------------------------------------------
salt 40 2.5 50
corn syrup solids 16 1.0 20
mustard 11.2 .70 14
cure 3.2 .20 4
ground black pepper 3.2 .20 4
coriander 2.2 .14 2.75
nutmeg 2.2 .14 2.75
dehydrated onion and garlic 1.4 .09 1.75
sodium erythorbate .6 .04 .75
----------------------------------------------------
From the above formulation, different
products can be made. These differ in texture and taste.
- wieners – stuff in sheep
casing; smoke and cook to 155 �F internal temperature.
- dinner franks – stuff in hog
casings; smoke and cook to 155 �F internal temperature.
- ring bologna – stuff in beef
casing; form into a ring; smoke and cook to 155 �F
internal temperature.
- bologna – stuff in 6-inch
diameter fibrous casings; smoke and cook to 155 �F
internal temperature.
- Leona – add 20 pounds cooked,
diced and skinned hog jowls plus 1/3
cup garlic powder to the emulsion; stuff into 2-inch
diameter fibrous casings; smoke and cook to 155 �F
internal temperature.
- pickle and pimento loaf – add
5 pounds sweet pickles and 5 pounds pimentos. Stuff into
parchment-lined metal molds or waterproof fibrous casing.
Can be water-cooked or baked to internal temperature 155
�F.
- macaroni and cheese loaf – add
5 pounds cheese and 5 pounds cooked macaroni. Proceed as
with pickle and pimento loaf.
NOTE: Monosodium Glutamate (MSG)
intensifies and enhances flavor but does not contribute a flavor
of its own. It is the sodium salt of glutamic acid, an amino
acid. One to two percent of the population may be sensitive to
MSG and have mild to transitory reactions in some circumstances
when they consume significant amounts, such as would be found in
heavily enhanced foods. FDA believes that MSG is a safe food
ingredient for the general population.
Equivalents:
4 cups = 1 quart = 950 ml
2 pints = 1 quart = 950 ml
16 ounces = 1 pint = 500 ml
2 cups = 1 pint = 500 ml
2 cups = 16 fluid ounces = 500 ml
16 tablespoons = 1 cup = 240 ml
8 liquid ounces = 1 cup = 240 ml
4 tablespoons = � cup = 60 ml
� cup = 2 liquid ounces = 60 ml
1 liquid ounce = 2 tablespoons = 30 ml
3 teaspoons = 1 tablespoon = 15 ml
1 cc = 1 ml
1 ounce = 28 g
Weight Conversions of Common Ingredients
1 pound salt = 1� cups
1 pound sugar = 2� cups
1 ounce cure = 1� tablespoons
1 ounce MSG = 2.2 tablespoon
This table is for approximate weights
and measures of various spices and is intended as a handy
compilation in estimating quantities.
Conversion from OUNCES
1/4 1/2 3/4 1 2 3 4
Name of Spice To TABLESPOONS
---------------------------------------------------------
Allspice 1.25 2.5 3.75 5 10 15 20
Basil 1.5 3 4.5 6 12 18 24
Caraway 1.25 1.75 2.66 3.5 7 10.5 14
Cardamom 1 2 3 4 8 12 16
Celery, ground 1 2 3 4 8 12 16
Cinnamon 0.88 1.75 2.63 3.5 7 10.5 14
Cloves, ground 1 2 3 4 8 12 16
Coriander, ground 1 2 3 4 8 12 16
Cumin 1 2 3 4 8 12 16
Dill, whole 1 2 3 3.9 7.8 11.7 15
Fennel, whole 1 2.25 3.33 4.5 9 13.5 18
Garlic powder 0.75 1.5 2.25 3 6 9 12
Ginger 1.25 2.5 3.75 5 10 15 20
Mace, ground 1.33 2.75 4 5.5 11 16.5 22
Marjoram 1.5 3 4.5 6 12 18 24
MSG 0.5 1 1.66 2.2 4.4 6.6 9
Mustard 1 2 3 4 8 12 16
Nutmeg 1 2 3 4 8 12 16
Onion powder 1 2 3 4 8 12 16
Oregano 2 4 6 8 16 24 32
Paprika 1 2 3 4 8 12 16
Parsley flakes 3 6 12 16 32 48 64
Pepper, black 1 2 3 4 8 12 16
Pepper, ground 0.93 1.85 2.75 3.7 7.4 11.1 15
Rosemary, ground 1.75 3.5 5.25 7 14 21 28
Sage, ground 2.5 5 7.5 10 20 30 40
Salt 0.5 1 1.5 2 4 6 8
Savory 1.33 2.75 4 5.5 11 16.5 22
Thyme 1.75 3.5 5.25 7 14 21 28
Tumeric, ground 1.17 1.75 2.66 3.5 7 10.5 14
---------------------------------------------------------
Example: If a recipe calls for one ounce
of Allspice, then you would use 5 level tablespoons.
HE-176, (Revised) December 1998
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