Top critical review
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A good base for sausage making
on October 23, 2010
I got this book along with some other supplies (see my other reviews if you're curious). The recipes in the book and the sausage supplies, sources and history are all good and typical of a book of this type. However, I have a few gripes, none of which would have prevented me from buying this book, but you can take them under consideration:
1) I felt a lot of the spices were under-done. I found the maple breakfast link recipe in the book was widely circulated on the web. However, after making it according to the recipe, you can barely taste the maple. I was expecting something closer to the gusto of some commercial maple-flavored links. Some recipes seemed to adequately demonstrate the desired flavors, but others are disappointing unless you slightly over-spice.
2) I really disliked that the recipes weren't created in a "per pound" method. In a family of sausage types, one recipe might get you 5 pounds of sausage and the one on the next page gets you 7 1/2. And then there's the issue with finding the right amount of meat when you're at the store.
3) I wish more time were devoted to working with natural casings. I found (and still find) them difficult and cumbersome to work with, yet others seem to find them plenty handy to work with.