Great Sausage Recipes and Meat Curing [Hardcover]

Rytek Kutas (Author), Ben Kutas (Editor)

Book Description

Publication Date: 1984

"One of the most definitive manuals on sausage making in the English language." --Craig Claiborne

"If I could only have one book on sausage making this would be the one." -- squidoo.com

Curing and smoking meat using natural and synthetic casings

Selecting and storing meat and choosing other ingredients

Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.

Editorial Reviews

About the Author

Rytek Kutas perfected the art and craft of sausage making.

Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.

Product Details

• Hardcover: 503 pages
• Publisher: "The Sausage Maker, Inc"; 4 edition (1984)
• Language: English
• ISBN-10: 0025668609
• ISBN-13: 978-0025668607
• Product Dimensions: 6.3 x 1.8 x 9.2 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (104 customer reviews)
• Amazon Best Sellers Rank: #14,915 in Books (See Top 100 in Books)
  • #19 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats

More About the Author

Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.

Most Helpful Customer Reviews

141 of 142 people found the following review helpful

5.0 out of 5 stars Everything you need to know to make your own sausages! July 18, 1998

By M. L Strickland VINE™ VOICE

Format:Hardcover

This is definitely the definitive book on sausage making. The explanation of how cures work and what they are for is worth the price of the book. I haven't found this information anywhere else. Add all of the other details on every possible aspect of home or professional sausage making and the book becomes a bargain! Several hints on working with the recipes: 1) I like to increase the spices from the proportions listed. Mix and then fry a bit and adjust thhe spices until you get the taste you want. 2) You can leave out the more exotic, "professional" ingredients such as soy protein concentrate. 3) You also might want to cut the recipes down. The smallest quantity the recipes are for is 10 pounds. I usually make 5 pounds at a time. If you are just starting out in sausage-making, this should be the first book you buy. There is an accompanying video that Kutas produced that is also a tremendous help.

62 of 65 people found the following review helpful

5.0 out of 5 stars I've Used this Book for Years November 21, 2000

By A Customer

Format:Hardcover

As a professional chef, I have taught sausage making and charcuterie to students and other professionals throughout the U.S. This is the book I use for reference. It is easy to follow and very comprehensive.

I like the fact that Rytek is a second generation cuiseur-de-chair and draws his knowledge from practical experience. The resources in his book are from his mail-order house- "The Sausage Maker" in Buffalo, N.Y which carries everything you could imagine to make any kind of sausage.

35 of 35 people found the following review helpful

4.0 out of 5 stars Handy guide for a small-scale butcher or more June 5, 2007

By Jan Henriksson

Format:Hardcover|Amazon Verified Purchase

Being a meat technologist and having spent twenty years in the meat seasoning business I bought this book for curiosity and to enlarge my library of professional cookbooks. I couldn't have made a better choice. The Kutases (originally Latvian?) have a very practical approach in their book. Anyone who plans to set up a butchershop can benefit from their handy hints. On the other hand even the seasoning suggestions for a variety of sausages seem useful.