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The Sausage-Making Cookbook: Complete Instructions and Recipes for Making 230 Kinds of Sausage Easily in Your Own Kitchen Hardcover – May 1, 1983


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The Sausage-Making Cookbook: Complete Instructions and Recipes for Making 230 Kinds of Sausage Easily in Your Own Kitchen + Great Sausage Recipes and Meat Curing + Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
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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: 4.3 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #92,556 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Jerry Predika is a Stackpole Books author.

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Customer Reviews

The book has some good recipes for sausage .
Derrell
The recipes are marvelous in this book, as well as the instructions and advise.
Amazon Customer
She was happy with it. she has just started making sausage.
labdip

Most Helpful Customer Reviews

108 of 108 people found the following review helpful By S. White on March 31, 2005
Format: 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.
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78 of 81 people found the following review helpful By A Customer on March 12, 1999
Format: 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!
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62 of 64 people found the following review helpful By Brady on November 2, 2002
Format: 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.
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61 of 68 people found the following review helpful By scauchi@tetondata.com on January 20, 1999
Format: Hardcover
Very readable book with lore and recipes handed down "through the ages." Good tips and the love of sausage-making are conveyed. Recipes are traditional, ethnic, but popular, realiable varieties. All are high in fat; nothing on the modern era of lower-fat, high-flavor, innovative contents. Few poultry recipes. A solid reference for the novice.
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5 of 5 people found the following review helpful By Michele Jefferson on May 23, 2009
Format: Hardcover Verified Purchase
I purchased this for my husband b/c we have a sausage stuffer kit and a meat grinder. There are a ton of recipes in here! They also have an intro that tells you about the different types of sausage and the casings, etc.
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4 of 4 people found the following review helpful By V. Lemon on August 5, 2011
Format: Hardcover
I got this book at least 30 years ago from the author when he was hosting at a wine tasting in Monterey, CA. I had never made sausage before, but every batch from the very first turned out delicious, except once when I went against Jerry's advice and cut way down on the fat content. The sausage predictably turned out too dry. I have made some of his recipes and made up several of my own. Yummy.
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4 of 4 people found the following review helpful By Janine S. Sudor on January 4, 2011
Format: Hardcover Verified Purchase
My husband is interested in making his own sausage and this book was everything and more.It covers all types of sausage and spice combinations and i would highly reccomend this to the beginning sausage maker!
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4 of 4 people found the following review helpful By Brian Dale Muncy on February 14, 2010
Format: Hardcover Verified Purchase
This is a very complete book on sausage making. It's making and eating different sausages from around the world. The meat ingredients are common everywhere, and there are so many different spice variations, that I never tire of sausage. It tastes a lot better than store bought, and is cheaper too.
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