Wisconsin has many types of sausage. Casings, size, spices, and texture vary from culture to culture. The dairy state is home to Usingers, Johnsonville, as well as a number of artisan sausage makers. It takes a special kind of person to make sausage.

The typical ingredients include: pork butt, fat back, brown sugar, and spices. Spices are the secret to very good sausage. But the discerning palette can taste one or all of the following: salt, black pepper, sage, thyme, rosemary, nutmeg, cayenne pepper, red pepper, garlic, sage, paprika, honey, and/or maple syrup.