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Sausage Making Process – Otto's Sausage Kitchen – Portland, Oregon

Our Process

We begin our sausage-making process with quality meat from Carlton Farms located in Carlton, Oregon.

We place the meat in the chopper and add seasonings. No gluten, no fillers, and no additives of any kind go into our sausages. Only meat and seasonings are chopped up to the desired consistency.

Once chopped, we place the meat in the hopper, where it is stuffed into natural casings.

Our fresh sausages are sent straight out to be sold, and the smoked sausages begin the smoking process. We hang the stuffed sausages on the rack and wheel them into the smokehouses. Since our smokehouses have been around since the very beginning, they are well seasoned and ready to smoke the sausage to perfection.

When the sausage has just the right amount of color and smoke, it is placed in a cook tank and brought to an internal temperature of 160º F. This same cooking process is used for our Chicken Sausage, Bockwurst, and Swedish Potato Sausage, as well as for all of our smoked products like the Pastrami, Salami, Hunter Sausage, and Summer Sausage.

After the cooking process, the sausages are placed into an ice bath to quickly cool. They are then wheeled into the cooler and ready to be sold to you, our valued customer.

Enjoy!

Pig Weathervane