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The Sausage-Making Cookbook [Hardcover]

Jerry Predika
3.7 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 23.95
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Book Description

Aug. 26 2009

Sausage-making Cookbook is a Stackpole Books publication.


Frequently Bought Together

The Sausage-Making Cookbook + Great Sausage Recipes and Meat Curing + Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker
Price For All Three: CDN$ 60.10


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Product Details


Product Description

About the Author

Jerry Predika is a Stackpole Books author.

Inside This Book (Learn More)
First Sentence
THE HISTORY OF sausage making is a most interesting one. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.7 out of 5 stars
3.7 out of 5 stars
Most helpful customer reviews
4 of 4 people found the following review helpful
3.0 out of 5 stars Too Vague To Be of Value To Beginners Nov. 2 2002
By Brady
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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3 of 3 people found the following review helpful
3.0 out of 5 stars Too Vague To Be of Value To Beginners Nov. 2 2002
By Brady
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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3.0 out of 5 stars Good starting book April 10 2002
Format:Hardcover
You will probably end up experimenting , even with all the recipes included. I have been trying to find an incredibly good Mexican chorizo recipe and I am afraid this book didn't give it to me. Though it did have several different versions. I am lucky and can get hog casing locally, but you don't have to have it to make good sausage. I used my Kitchen Aid stand mixer(with sausage stuffer attachment and grinder attachment from Amazon) and it worked like a charm!!! I did notice that fresh sausage is definitely better. Try it sometime!!!
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