Mastering the Craft of Making Sausage

this is an excellent paperback book. it tells it like it is and very practice. I have some suggestions for people who write or print books. the first thing is the print should large enough to read easily. all of the pages should numbered in the same location on the pages, lower outside bottom of the page for example. if there is a list on the page, all of the list should fit on one page, not 98% on one page, and then u have to turn the page to see the rest of the listings, NO don't do that ! the authors e-mail address and website address should be listed in the book. suppliers should be listed and comments about what they have to sell should be listed. hard to find items need a source to where to find them. the author did an excellent job of making this book and I want to buy his other book on smoking meats, if its anything like this book is at explaining how to do things with tips and reasons why to and not to do somethings.

You might get a paper cut! But seriously, I got this out of the library when I got sausage stuffer tubes as a gift. It's got some great recipes, plus good explanations of how it all works. The first recipe I made was for bratwurst. It tasted like the bratwurst you'd get from a meat market; that is, it didn't knock(wurst) me out, but it was better than a mass-produced product like J'ville. I actually liked that because it gave me a good baseline from which I could modify the recipe to suit my tastes. The book pretty much covers all the common sausages, plus a few that I hadn't heard of by am eager to try.

My husband and I have been smoking meat for years, but we have tried whole cuts of meat such as brisket and pork shoulder. Both of us decided we needed to try something different this year. I already had a sausage grinder so I figured why not, with a minimal investment, we could try our hand at sausage. I purchased this book and both of us really enjoy reading and using it. It has wonderful directions for 4 types of sausage, tips and tricks for working with the different types of casings, recipes and other tidbits of useful facts. I would recommend this if you are trying your hand at making sausage for the first time. If you are experienced, this may be too novice for you but it does have good recipes.

The instructions on "How To" appear to be fine, if a little bossy, though the recipes? No. I grew up in UK/Europe. I was there for over 40 years, in that time I learned a fair amount concerning sausage making, EU style mind. Now, maybe he has good recipes for US style sausages; I am not qualified to say really however, I do have hand written recipes dating back to the 1960s for both UK & German & French sausages & this mans ones frankly do not come close. I have thought long before writing this review, however, I do feel when you combine his hectoring, bully-boy style & his blissful lack of knowledge (Just look at his recipe for Cumberland Sausage (Page 133), it is not close to the two I have), somebody needs to speak out. Yes, all recipes vary however, it is not possible to miss items out altogether, which the boy does. That simply negates the name of the item completely. I do regret buying this book. If a lecturing style is your cup of tea, this may well work for you, though for me, with all the choices available on Amazon, well, I am searching again. I wish to have fun & make a range of good tasting - NON Corn Syrup - sausages. He does include such ingredients, bless his cotton socks.

My husband and I decided to attempt making sausage this year. We bought a grinder (Avan Pacific) which came with no instructions aside from how to assemble it. I headed to the library to find how-to books and recipes and found this one. Within a day, I'd ordered it. It is very detailed and well-written: it contains all kinds of information on types of casings, where to buy them, recipes, safety concerns with respect to contamination, and many hints to accomplish successful stuffing. A truly excellent book well worth the price.

Great recipes for sausage

This is a very good beginner's book on making sausage, however, almost all the sausage recipes contained dried skim milk, a product that I avoid for numerous reasons. I was hard pressed to find recipes that did not contain this ingredient. If that is not a problem with you, then you should find the book helpful.

Not only does it give you a lot of information about making sausage it also has a lot of recipes. Some reviews I read said the recipes did not have enough seasoning. Guess they didn't read the beginning of the book where the author says to fry some and taste it to see if you want to add more seasoning. This is a must have book it you plan on making sausage.

Great book for sausage making with lots of recipes but most will need an adaption or two.

So much information which is needed as this is the first sausage making attempt

It is a great on the subject on making sausage for beginners from start to finish.

I purchased two books on this subject as my son hunts and wants to make sausage himself. he said both books were good and will definitely help him in doing this.

That's not what wee got at all. If you love love pork, go crazy.The Andersonville brats were amazing. Worth the book cost.