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.

CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 22 reviews)

Good book but ...... by Regina Budiardjo (Melbourne, Australia)

4 Stars
July 12, 2009
I'm just into fresh sausage making and it's just because I find the commercial fresh sausages are too salty for my taste. I bought this book based on the recommendation from my friend and the others reviews at Amazon. The book covers a thorough information on sausage making from the preparation to the processing/storage. However, when I tried some of the fresh sausage recipes, I find that the herbs/spices are not enough to my taste and the amount of salt is still way too much. In my fresh sausages, I only use 3-5g of salt in 1kg meat. I use the recipe in this book as the base of my sausages but I put more amount of herbs to get the flavour that I like.

The Great Standard by Lyle N. Smith (Rockford,MN USA)

5 Stars
May 26, 2009
I have had several copies of this book since 1977. Every question you can come up with about sausage making is covered. Every one who is even thinking about making there own sausage should have this book. After reading it you can easily go on line or look at a few resipes in a new sausage book and tell if what you are looking at is something from an experienced sausage maker or a keyboard sausage maker.

Son loves this book by Nola Brech

5 Stars
May 11, 2009
My son had used this book from a friend and wanted his own. He said the recipes are wonderful and you just can't beat them.

Amazon is now shipping the new 4th Edition by Robert (Smithfield, Virginia)

5 Stars
February 24, 2009
I just received this excellent book from Amazon, and Amazon is now shipping the 4th edition of "Great Sausage Recipes and Meat Curing". I don't have the 3rd edition to compare it to, but apparently this edition has more photos and diagrams than the 3rd edition, based upon comments of previous reviewers. It is the Bible of sausage making books. You do not need any other sausage making book once you have this book.

The best, most comprehensive, instructional sausagemaking book I have seen! by Ambre Ploeger (Arizona, USA)

5 Stars
January 24, 2009
Like many others I purchased this book because in large part the reviews I saw at Amazon.com. I have ground and used a wood fired smoker for years, but had never tried sausage making. I have been a member of a historical reenacting group (SCA), and wanted a book that had authentic recipes, but as my mother is a nurse (RN) I have a firm grounding in the need for strict food safety. There are plenty of books out there that will give you some good recipes but few have anything like the detailed instructions with explanation of the reasoning and the science behind the current safety beliefs/accepted rules of food safety. Also included are instructions and color pictures for each step in sausage making, enough maintenance for all the equipment I might to use, and an explanation of what ingredients purpose is. This information is about the first third of the book. The only qualification is that as MSG is known to cause brain cell damage, and I know someone who gets psychotic episodes when ingesting it (I am a witness) so why include it, so as to lessen the salt needed? Also I would never any potassium salt to anything as my mother is a retired nursing professor, and has heart problems (with a sensitive enough heart or meds you could have some real health incidents and not know why). I also know that I need not add soy because it's just in food to help prevent unsightly shrinkage (and increase the profits of the sausage maker) and as a filer, and If I want I have options with similar binding effects. The rest of the book contains a few various charts (meat cuts, how much do you get for various weights of casings natural or collagen or other various helpful tidbits. Mostly its all variations of sausages (the same sausage but fresh and with nitrates are different and have different preparation methods. there is a good breadth of types of recipes and even a few (blood sausage) that are really hard to get someone willing to sell you the ingredients. I cannot recommend this comprehensive book enough. It's not just another small thin book with some recipes and next to no explanations of why we should do things, and what ingredients/procedures are optional or absolutely must not be disregarded. This book is a thick tome of useful knowledge right up to the closing pages of the index. If you want to make sausage and need to know how to do it without risking death (from food poisoning/botulism) this is the book for you! Ambre'

SIMILAR PRODUCTS

	The Art of Making Fermented Sausages by Stanley Marianski (Author), Adam Marianski (Contributor) The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highly technical papers were published in Food...
	Meat Smoking And Smokehouse Design by Stanley Marianski (Author), Robert Marianski (Contributor), Adam Marianski (Contributor) Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors’ opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his...
	Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman (Author), Brian Polcyn (Author), Thomas Keller (Foreword) The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and...
	Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker by Bruce Aidells (Author), Denis Kelly (Author) Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most...
	The Sausage Making Cookbook by Jerry Predika (Author) Traces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes.