Selling sausage in Wyoming
Sources last read Oct 24, 2026
What Wyoming's own pages say about making sausage at home, each line linked, and the path to a store when you want one to stock it.
Run the free rules check for it: no account, no AI.
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General information, not advice. This is written for small food makers and cites its sources, but it is not legal, regulatory or food-safety advice, and it cannot account for your product, your state or your facility. Rules change and thresholds are adjusted yearly. Confirm anything you are about to act on with your state agency, a Process Authority, or the FDA.
Can I make sausage at home in Wyoming?
Wyoming's own pages name sausage, or foods like it, among what Wyoming says a home kitchen may not make. ShelfStep found these lines by the words they use; whether they cover your product is for the Wyoming Department of Agriculture to say. Those lines, as the state writes them:
- Wyoming's Wyoming Food Freedom Act rules: what may not be made at homeWyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) says:“Can meat such as beef, pork, lamb, or goat be sold under this act? a. No. Meat and meat products must be slaughtered, processed and labeled in a Wyoming state or federally inspected meat plant.”Wyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: what may be made at homeWyoming Statutes § 11-49-102, Definitions says:“"Non-potentially hazardous food" includes, but is not limited to, jams, uncut fruits and vegetables, pickled vegetables, hard candies, fudge, nut mixes, granola, dry soup mixes excluding meat based soup mixes, coffee beans, popcorn and baked goods that do not include dairy or meat frosting or filling or other potentially hazardous frosting or filling;”Wyoming Statutes § 11-49-102, Definitions · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: what may not be made at homeWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(v) Not involve the sale of meat products, with the following exceptions: ... (B) The sale of live animals; (C) The sale of portions of live animals before slaughter for future delivery; (D) The sale of domestic rabbit meat; (E) The sale of farm raised fish provided: (I) The fish is raised in accordance with title 23 of the Wyoming statutes; and (II) The fish is not catfish. (F) The sale of meat pursuant to an animal share under W.S. 11-49-104;”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: what may not be made at homeWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(A) The sale of poultry and poultry products provided: (I) The producer slaughters not more than one thousand (1,000) poultry of his own raising during any one (1) calendar year; (II) The producer does not engage in buying or selling poultry products other than those produced from poultry of his own raising; and (III) The poultry product is not adulterated or misbranded.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: what may not be made at homeWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(o) Subsection (n) of this section shall be effective on the date that the governor, on advice of the attorney general, certifies to the secretary of state that the sale of meat products from cattle, sheep, swine or goats raised by the producer that were slaughtered on the premises of the producer or at a custom slaughter facility is legalized under federal law.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
What rules does sausage come under beyond Wyoming's?
Outside a home kitchen, ShelfStep's plan reads sausage as a meat or poultry product. The plan's own line for it, a default and not a law:
ShelfStep’s plan default, not a lawMeat or poultry (e.g. egg rolls with meat, jerky, sausage): likely USDA-FSIS jurisdiction — federal/state grant of inspection or a co-packer under continuous inspection, the USDA mark of inspection on the label, and cold-chain handling. NOT the FDA path.9 CFR 304 (application for and grant of inspection)
What the rules behind it say, in their own words, with the page and the day ShelfStep read each. ShelfStep does not decide which of them apply to your product.
Source to check: the rules behind ShelfStep's plan for sausage
- Meat inspection and retail stores9 CFR 303.1(d) says:“(d)(1) The requirements of the Act and the regulations in this subchapter for inspection of the preparation of products do not apply to operations of types traditionally and usually conducted at retail stores and restaurants, when conducted at any retail store or restaurant or similar retail-type establishment for sale in normal retail quantities or service of such articles to consumers at such establishments.”9 CFR 303.1(d) · Read Oct 8, 2026
- State meat inspection programs9 CFR 321.1(a) says:“to cooperate with any State (including Puerto Rico) or any organized Territory in developing and administering the meat inspection program of such jurisdiction with a view to assuring that it imposes and enforces requirements at least equal to those under Titles I and IV of the Act, with respect to establishments at which products are prepared for use as human food solely for distribution within such jurisdiction”9 CFR 321.1(a) · Read Oct 8, 2026
Where may food made at home be sold in Wyoming?
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) says:“Can a home producer do internet sales under this Act? a. Yes, but only for delivery within Wyoming.”Wyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) says:“Can out-of-state producers sell in Wyoming under the WFFA? a. No. WFFA transactions shall not involve interstate commerce.”Wyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) says:“Can a person cater out of their home under this act? a. Under the Act, a producer may only cater to a private home.”Wyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-102, Definitions says:“(xii) "Designated agent" means a person or consignment model market or food freedom store designated by the producer to facilitate producer to consumer transactions including marketing, transport, storage and delivery of food or drink products. A designated agent shall be named in writing by the producer and shall not take ownership of any food or drink product;”Wyoming Statutes § 11-49-102, Definitions · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: a yearly sales ceilingWyoming Statutes § 11-49-102, Definitions says:“"Producer" means any person who grows, harvests, prepares or processes any food or drink products on the person's owned or leased property, does not produce more than two hundred fifty thousand (250,000) individual food or drink products annually and does not exceed two hundred fifty thousand dollars ($250,000.00) in gross revenue annually from the food and drink products;”Wyoming Statutes § 11-49-102, Definitions · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(i) Be directly between the producer and the informed end consumer, except as otherwise provided by this act. A producer may utilize a designated agent to facilitate a transaction.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“The seller of eggs, dairy products or a homemade food product consisting of non-potentially hazardous food may be the producer of the item, a designated agent of the producer or a third party vendor including a retail shop or grocery store as long as the sale is made in compliance with this act.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(vi) Only occur at farmers markets, farms, ranches, producer's homes or offices, the retail location of the third party seller of non-potentially hazardous foods, eggs and dairy products or any location the producer and the informed end consumer agree to.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“Nothing in this section shall prohibit the sale of homemade food from a retail space located at the ranch, farm or home where the food is produced or at the retail location of a third party seller for non-potentially hazardous food, eggs and dairy products.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“If a retail space selling potentially hazardous food, except eggs and dairy products, is in any way associated with a commercial food establishment or offers for sale any inspected product, the retail space selling potentially hazardous homemade food shall comply with rules adopted by the department of agriculture which shall require: (i) That the retail space be physically separated from the commercial food establishment with a separate door and separate cash register or point of sale; (ii) That each separate space shall include signs or other markings clearly indicating which spaces are offering inspected items for sale and which spaces are uninspected; (iii) Separation of coolers, freezers and warehouse or other storage areas to prohibit the intermingling of inspected and uninspected products;”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: where it may be soldWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(iii) Occur only in Wyoming; (iv) Not involve interstate commerce;”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
What does Wyoming say a home-made label must carry?
- Wyoming's Wyoming Food Freedom Act rules: the home-made labelWyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) says:“The Wyoming Food Freedom Act does not state how the producer shall inform the end consumer just that they shall inform the end consumer that any food product or food sold at a farmer’s market or through ranch, farm or home-based sales pursuant to this section (of the Act) is not certified, labeled, licensed, packaged, regulated or inspected. Failure to notify consumers means you are no longer operating under the WFFA and will be regulated pursuant to the standard Wyoming food safety requirements for licensure and compliance with the Wyoming Food Safety Rule.”Wyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: the home-made labelWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(e) The producer shall inform the end consumer that any food product or food sold at a farmers market or through ranch, farm or home based sales pursuant to this act is not certified, labeled, licensed, packaged, regulated or inspected. A third party seller offering non-potentially hazardous food, eggs or dairy products for sale pursuant to this act shall inform the end consumer that the homemade food is not certified, labeled, licensed, packaged, regulated or inspected.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: the home-made labelWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(k) In addition to the requirements of this section, for sales of non-potentially hazardous food and dairy products at a retail location or grocery store the food shall not be displayed or offered for sale on the same shelf or display as food produced in a licensed establishment and shall be clearly and prominently labeled with "this food was made in a home kitchen, is not regulated or inspected and may contain allergens".”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: the home-made labelWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“A retail space selling homemade food under this section shall inform the end consumer that the homemade food has not been inspected and shall display a sign indicating that the homemade food has not been inspected.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
How do I get sausage into a store in Wyoming?
- Wyoming's Wyoming Food Freedom Act rules: what applies beyond the home-kitchen rulesWyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) says:“Can a producer prepare food onsite at the farmers market? a. No, this becomes a temporary food stand and must be licensed through state inspection and use only food obtained in accordance with federal and state food safety law. The only exemption to this is for a person to cook a product prepared in a home kitchen and given out as samples at the farmers market.”Wyoming Department of Agriculture, Wyoming Food Freedom Act Q&A (revised 09/10/24) · Read Oct 24, 2026
- Wyoming's Wyoming Food Freedom Act rules: what applies beyond the home-kitchen rulesWyoming Statutes § 11-49-103, Wyoming Food Freedom Act says:“(d) Except for raw, unprocessed fruits and vegetables, food shall not be sold or used in any commercial food establishment unless the food has been labeled, licensed, packaged, regulated or inspected as required by law.”Wyoming Statutes § 11-49-103, Wyoming Food Freedom Act · Read Oct 24, 2026
From there, ShelfStep's standard plan for a meat or poultry product has 18 steps. The first 6 help you find out where and how sausage can be made at all, so they come first:
- 1.
Write the recipe down with exact amounts
Cost, price, nutrition and the label are all worked out from this. Write it in the units you actually use; ShelfStep converts for the label. What matters is that someone else could make the same batch from what is written.
- 2.
Decide how it is kept: on a shelf, in the fridge or frozen
The planned storage helps the reviewer assess the process, shelf life and packaging.
In the plan: It decides which rules you follow.
- 3.
Work out how it stays cold from your kitchen to the shop
If your product needs refrigeration or freezing, plan how to keep it cold at every hand-off. Who keeps it cold at each hand-off, and how you would know if they did not, is what a buyer asks first.
- 4.
Find out where you are allowed to make it for sale
This finds out whether the state’s rules allow making this in a home kitchen or point to a commercial one — and that changes the cost and the timeline of everything after it. It is much cheaper to find out now than after buying packaging.
In the plan: Your state's home-kitchen rules, in its own words. Whether they cover your product is for your state's agency to say.
- 5.
Confirm which agency's rules it falls under
Which rules your product falls under decides every step after this one, and only the right authority can say. The plan says likely; this is where someone qualified says for certain.
- 6.
Have the pH and water activity of a finished batch measured
These measurements give your reviewer information about the batch; they do not establish safety or storage conditions on their own.
In the plan: The two numbers the acidified-food rules name. Measured on the finished product, once it has settled.
Every step, with its reason and what it typically costs, is on the sausage page:
1. Write the recipe down with exact amounts2. Decide how it is kept: on a shelf, in the fridge or frozen3. Work out how it stays cold from your kitchen to the shop4. Find out where you are allowed to make it for sale5. Confirm which agency's rules it falls under6. Have the pH and water activity of a finished batch measured7. Choose the container and what seals it8. Shortlist three co-packers or commercial kitchens9. Work out what one batch, and one unit, costs to make10. Set up lot codes and a recall plan11. Make a first full-size batch12. Get barcodes13. Draft the label with everything it has to say14. Set the wholesale and shelf price from the cost15. Sell it at a market before you scale16. Get product liability insurance17. Make the one-page sheet a buyer reads18. Name your first three stores
Where do I go from here?
Check the rules for yours, then keep it
The rules check runs the same deterministic engine ShelfStep uses inside the app, on your answers, and quotes the sentences each rule rests on, with their links and the day ShelfStep read them. It does not decide which apply. It is free, needs no account and uses no AI. A ShelfStep workspace then keeps your plan, your records and the dates, free for one product.
Something here out of date, or a state we should write up next? Email hello@shelfstep.com.