Making Sausages, Ground Meat, and Linked Sausage in ButcherCraft

Grinding Meat

Build a Grinder Block and attach a Grinder Tip and Extruder Tip to it. Feed raw scraps, cubed meat, or organ trimmings into the Grinder to produce Ground meat — Cooked Ground Beef, Cooked Ground Pork, Cooked Ground Chicken, Cooked Ground Mutton, Cooked Ground Chevon, and Cooked Ground Rabbit all come from grinding their cooked counterparts, while raw grinding produces the raw ground versions used in further recipes. The grinder recipe type is butchercraft:grinder, and there are eight such recipes covering the main meat types.

Stuffing Sausages

Combine Ground meat with Gelatin, Lard, or Leather Cord to bind it into Sausage. Blood Sausage Mix is made separately by combining Bottle of Blood or Bucket of Blood with ground meat and filler. Once you have Sausage or Blood Sausage Mix, link them into Linked Sausage or Linked Blood Sausage — these are the rope-style links you hang and cook.

Cooking and Storing Links

Cook Linked Sausage on a campfire, in a furnace, or in a smoker to get Cooked Sausage. Cook Linked Blood Sausage the same way to get Cooked Blood Sausage. For bulk storage, press cooked sausages into Cooked Sausage Block or Cooked Blood Sausage Block. These blocks are placeable and can be broken back down when you need individual links for eating or trading.