The Sausage-Making Cookbook: Complete Instructions and Recipes for Making 230 Kinds of Sausage Easily in Your Own Kitchen

by Jerry Predika

Book Overview

230 sausage-making recipes from around the world, including tips on equipment and techniques. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0811716937
• ISBN13: 9780811716932
• Release Date: May 1983
• Publisher: Stackpole Books
• Length: 192 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.8" x 5.7" x 8.6"

Customer Reviews

Great Cookbook!

I purchased this for my husband b/c we have a sausage stuffer kit and a meat grinder. There are a ton of recipes in here! They also have an intro that tells you about the different types of sausage and the casings, etc.

The Sausage Making Cookbook

This is a good straightforward explanation of the history and process of making sausage. There are,also, some very interesting receipts. If you are looking for the hows and whys of making sausage this is a great place to start.

What do you really want to know?

The ratings seem to be waffling around on this one so maybe I can help. I own this book and love it but you may or may not depending on what you really want this for. If you want a book that is jammed full of recipes of different sorts and help you come up with some on your own this thing is a treasure. If you want a hard core how-to on sausage making, then you need to look somewhere else. This book is pretty light in my opinion on the technical details. The most complete book bar none is Rytek Kutas's book. I've seen that book selling second hand for $165. You don't need to pay anything near that amount though. Here's a tip though. If you want to make "fresh sausage" let me tell you, it ain't rocket science. You grind the meat and stuff it in a casing. Let it sit in the fridge for a day and fry up what you want and freeze the rest. The finer points will come to you I promise. Cured sausage is a little different though. You can make yourself mighty dang sick if you don't do it right. If you want to try "fresh sausage" making, don't get wrapped around the axel on the technical details. With practice you will get it right and it doesn't take long. Buy this book for the recipes alone.