Great Sausage Recipes and Meat Curing (Hardcover)

by Rytek Kutas (Author)

Editorial Reviews

Product Description
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. 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 early age, and who made a living smoking and curing meats.

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.

Product Details

• Hardcover: 588 pages
• Publisher: MacMillan Publishing Company; Revised edition (April 2007)
• Language: English
• ISBN-10: 0025668609
• ISBN-13: 978-0025668607
• Product Dimensions: 9.5 x 6.3 x 1.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (22 customer reviews)
• Amazon.com Sales Rank: #8,828 in Books (See Bestsellers in Books)

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  #13 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
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Customer Reviews

Most Helpful Customer Reviews

48 of 48 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 (Marietta, GA USA) - See all my reviews (REAL NAME)

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.

26 of 28 people found the following review helpful:

5.0 out of 5 stars Great book but skip the video!!!, March 18, 1999

By A Customer

This is a textbook on sausage making. It is very complete covering all aspects of the subject. It is equally helpful to a beginner or a professional.

Nevertheless I would not buy the video since the book covers the subject so well that the video does not add to the learning process. The book can be purchased without the video for much less!

If Amazon.com can't help with it the Sausage Maker in Buffalo, NY carries the book without the video!

I doubt there is any book more complete than this one.

34 of 38 people found the following review helpful:

5.0 out of 5 stars You can get a better deal...., February 7, 2005

By	R. E Propst "Artesian Cook" (Dallas, TX) - See all my reviews (REAL NAME)

If you will go to http://www.sausagemaker.com you can buy this book 3rd edition brand new for $29.95 and the book with DVD for $39.95. I paid what everyone was asking here on Amazon as a used book, it's insane what they are asking for...over $100. I did not do enough research, save yourself some money, unless you are looking for a vintage gift, first edition, buy it from the source. This book is fantastic and the best resource for this topic. If anyone knows where you can get food grade sodium acetate though, please share your knowledge. Thanks!