The Great Canadian Sausage Report
What Canada Was Making in 2025If there’s one thing we know at High Caliber, it’s that Canadians take their sausage seriously. From … Read more
2026 Food Trends: Canadians Are Cooking Like Pros (and Saving Like Legends)
If the past few years taught Canadians anything, it’s this:Good food doesn’t have to come from a restaurant — and it definitely … Read more
Making homemade Hot Italian Sausage from scratch
Making your own hot Italian sausage at home is a rewarding and flavorful experience. By customizing the spice blend to your personal … Read more
How to Cook Sausage Properly: A Comprehensive Guide
Cooking sausage to perfection requires a good understanding of the type of casing and the cooking method you choose. Each type of … Read more
High Caliber: Basic Sausage Making
Welcome to the “High Caliber Sausage Making” blog. We recently released our video series with High Caliber Instructor Chris Giffen, joined by … Read more
Healthier Living: Benefits of Home Processing and Meat Curing
In the quest for healthier living, weight-loss medications are becoming a popular ally, subtly reshaping the food landscape. But this doesn’t just … Read more
Sausage Making with High Caliber
Recently, Amanda from our Edmonton office purchased a side of pig and of course, had some sausage making to do! We were … Read more
Homemade Vs Store Bought: What’s in your sausage?
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as … Read more
How should I tie off sausage ends… Sausage Clips, Twine or Knots?
When to Use Clips to Tie Off Sausage Sausage clips are generally used when making salami. They only truly need to be used … Read more
How to Avoid Common Issues when Curing Meat at Home
Curing meat at home is a great way to preserve wild game or save money on your grocery bill. But it’s only … Read more
