Do you want to make your own sausage – the real deal, with meat, natural casings, spices, and lots of heart ? Then you've come to the right place. Whether it's bratwurst, mettwurst, or saucisson – with our products and recipes, your homemade sausage will turn out just like it did at the village butcher's .
At Fieger.ch, we've been supporting self-sufficient farmers, direct marketers, and hobby butchers since 2006 with everything related to animal husbandry, processing, and direct marketing. And because sausage making is not just a craft, but also a passion, you'll find everything you need with us – from ingredients to accessories and, of course, many tried-and-tested recipes .
What do I need to make my own sausage?
The basic ingredients:
- Fresh meat (e.g. B. Pork, beef, game, poultry)
- Sausage spices – ready-made mixes or individual ingredients
- Natural casings – depending on the type of sausage: pork, sheep or beef
- Curing salt – for shelf life, flavor & beautiful color
Accessories that help:
- Sausage filler or syringe
- Knife & Meat Grinder
- Kitchen scales, bowls, thermometer
Optional for advanced users:
- Smoker & smoking chips
- Vacuum sealer & bags for storage
- Labels & packaging for direct marketing
Recipe ideas & sausage-making instructions – how to succeed step by step
Popular homemade classics:
- Bratwurst in all variations
- Mettwurst , saucisson , liver sausage
- Cervelat – the evergreen
- Schübling
International & spicy:
- Merguez (as strong as lamb!)
- Chorizo (Spanish-fiery)
- Wienerli (delicate & fine)
Always included – clever extras:
- PDF downloads , recipe cards
- Quantity per kg of meat
- Tips for seasoning, bottling & storing
Soon you will also find a recipe collection available for download here – with practical step-by-step instructions!
Order ingredients and accessories directly from our shop
Natural casings for every type of sausage:
- Sheep casings for fine sausages
- Pork intestines for classic bratwurst
- Beef intestines for saucisson or cooked sausage
Spices & Co.:
- Sausage spices (classic, Mediterranean, hot, gluten-free)
- Curing salt with or without nitrite
- Smoking sawdust , smoking boxes , filling devices
Why order from Fieger.ch?
Because we know what matters:
- Experience in self-sufficiency since 2006
- Quality from practical experience – for direct marketing & hobby cooking
- Consultation included – via email or WhatsApp
- Fast shipping throughout Switzerland & Liechtenstein
Inspiration from the community – your projects with our products
"Our first homemade bratwurst with sheep casing – it turned out great!"
– Wenger family, Bern
"I sell small quantities at the weekly market – the customers love the sausages."
– Tobias G., Aargau
Send us your photos – we'd love to show you what you can create with our ingredients!
FAQ – Frequently Asked Questions about Making Your Own Sausage
Which sausage is best for beginners?
A simple bratwurst with pork casing – little effort, big impact!
Do I need to pickle the meat? And for how long?
Only necessary for raw sausage or ham . Curing time varies from 3 days to 3 months depending on the recipe .
How do I store casings and spices correctly?
Store natural casings well-salted and refrigerated . Keep spices airtight and dry .
Now you can make your own sausage and try out your own recipes!
As you can see, sausage making is not complicated at all – with the right ingredients, a little patience and good instructions, anyone can make delicious sausages themselves.
