Sausage-Making Cookbook, The: Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen [Hardcover]

Jerry Predika (Author)

Book Description

Publication Date: May 1, 1983

230 sausage-making recipes from around the world, including tips on equipment and techniques.

Editorial Reviews

About the Author

Jerry Predika is a Stackpole Books author.

Product Details

• Hardcover: 192 pages
• Publisher: Stackpole Books (May 1, 1983)
• Language: English
• ISBN-10: 0811716937
• ISBN-13: 978-0811716932
• Product Dimensions: 8.6 x 5.7 x 0.8 inches
• Shipping Weight: 11.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #196,011 in Books (See Top 100 in Books)
  • #21 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Game
  • #98 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats

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Customer Reviews

Most Helpful Customer Reviews

71 of 71 people found the following review helpful:

5.0 out of 5 stars What do you really want to know?, March 31, 2005

By 

S. White "The Cooking Curmudgeon" - See all my reviews
(REAL NAME)   

This review is from: Sausage-Making Cookbook, The: Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen (Hardcover)

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.

72 of 75 people found the following review helpful:

5.0 out of 5 stars Excellent book from start to finish., March 12, 1999

By A Customer

This review is from: Sausage-Making Cookbook, The: Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen (Hardcover)

I found this book on the Amazon web site. Although first published in 1983 it is the greatest book on sausage making. There is a general history of sausage making, how to begin, what supplies you need and recipes. The recipes come from around the globe. Everything written is easy to understand and the recipes are delicious!

43 of 45 people found the following review helpful:

3.0 out of 5 stars Too Vague To Be of Value To Beginners, November 2, 2002

By 

Brady (Jackson, MN United States) - See all my reviews

This review is from: Sausage-Making Cookbook, The: Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen (Hardcover)

"The Sausage Making Cookbook" is the first of three sausage making cookbooks I own and it is definitely the least valuable. This book leaves too many questions unanswered if you go beyond the basics of making a fresh sausage. The author recommends processes that directly conflict standard USDA food safety recommendations. I would definitely get better information before I would start smoking or dry curing sausages & meats. Two other books that I own offer more and better beginner's info, how-to's and also good technical data, they are:

1. "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
2. "Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates" by John Kinsella, David T. Harvey.

My first choice is the book by Rytek Kutas. I think "The Sausage Making Cookbook" is best for someone that already knows the basics of making the different types of sausages; fresh, smoked and cooked, semi-dry and dry, as it has a lot of variety in the recipes, I got some good flavor combinations that the other books don't have.