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The Complete Idiot's Guide to Sausage Making Paperback – February 7, 2012


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Frequently Bought Together

The Complete Idiot's Guide to Sausage Making + Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home + Eastman Outdoors 100% Natural Hog Casing for Italian, Bratwurst & BBQ Size Sausages (Makes Approximately 25 Pounds of Sausage)
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Product Details

  • Series: The Complete Idiot's Guide
  • Paperback: 256 pages
  • Publisher: ALPHA; Original edition (February 7, 2012)
  • Language: English
  • ISBN-10: 1615641459
  • ISBN-13: 978-1615641451
  • Product Dimensions: 9 x 7.3 x 0.6 inches
  • Shipping Weight: 13.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #460,082 in Books (See Top 100 in Books)

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Customer Reviews

4.5 out of 5 stars
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See all 26 customer reviews
The book is well written and easy to read.
Amazon Customer
This is a great source for the first-time or new-comer to the world of sausage making.
john15016
We will be making plenty of delicious yummy recipes in the future!
Not me

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By john15016 on August 11, 2012
Format: Paperback Verified Purchase
This is a great source for the first-time or new-comer to the world of sausage making. Great detail and insight to the process and the necessary cautions that would be easily overlooked. Very good recipes and info on the process to make the process SIMPLE! We will be looking for more on the subject as we expand our endeavor into this "old world" process of preserving meats and making fresh products without chemicals we do not want to consume.
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6 of 7 people found the following review helpful By Mr. Dougan on April 30, 2012
Format: Paperback
The recipe for Italian sausage in this book is worth the purchase alone. I added a little giardiniera to it from my friend's suggestion which really set it off. It's a fun learning experience and the freshness of the final product can't be beat. Lots of bonus recipes for sauces (mustards, ketchups, BBQ) and helpful hints throughout. An A+ Idiot's Guide.
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4 of 5 people found the following review helpful By Josh Gingerich on May 13, 2013
Format: Paperback Verified Purchase
Some good recipes and very easy to read/follow. I was confused w/ certain recipes for bulk and linked sausage. For example in the bulk Italian recipe there are almost twice the amount of ingredients as there are in the link recipe. I felt the bulk recipe had much more flavor and depth so I used it to make links and they turned out great. A little vague when it comes to smoking/curing meats. I would recommend this for someone who is JUST starting off but feel a seperate book on the cooking/smoking, curing of meats should be purchased.
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1 of 1 people found the following review helpful By Not me on March 19, 2014
Format: Paperback Verified Purchase
I really enjoyed this book as a beginner. It has detailed instructions and lists for ingredients.
We will be making plenty of delicious yummy recipes in the future!
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1 of 1 people found the following review helpful By Chris Kenny on January 19, 2014
Format: Kindle Edition Verified Purchase
I found this book to be very helpful for a beginner. If your new to sausage making this book is well worth the money.
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1 of 1 people found the following review helpful By Kelly A. Long on January 15, 2014
Format: Kindle Edition Verified Purchase
I had looked at several recipes and searched many sites on making deer sausage with less than wonderful results. This helped immensely with getting the texture correct. A fine book to get you going.
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By The Kat on July 13, 2014
Format: Paperback Verified Purchase
Easy Easy Easy! So uncomplicated. There is a French one that looks good but this is the one you want if you have never done it.
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Format: Paperback Verified Purchase
I received the book and have looked thru however have not used as far as making sausage at this time. Looks like it is easy to use and has basic info. Will let you know once hunting season has come and gone and we are munchin down on sausage
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