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The Sausage-Making Cookbook Hardcover – Aug 26 2009


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The Sausage-Making Cookbook + Great Sausage Recipes and Meat Curing + Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker
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Product Details

  • Hardcover: 192 pages
  • Publisher: Stackpole Books; 1 edition (Aug. 26 2009)
  • Language: English
  • ISBN-10: 0811716937
  • ISBN-13: 978-0811716932
  • Product Dimensions: 12.7 x 1.9 x 20.3 cm
  • Shipping Weight: 322 g
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #181,884 in Books (See Top 100 in Books)

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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.7 out of 5 stars
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Most helpful customer reviews

4 of 4 people found the following review helpful By Brady on Nov. 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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3 of 3 people found the following review helpful By Brady on Nov. 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.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
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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