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The Sausage-Making Cookbook: Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen Hardcover – Aug 27 2009

3.7 out of 5 stars 6 customer reviews

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Product Details

  • Hardcover: 192 pages
  • Publisher: Stackpole Books; 1 edition (Aug. 27 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 6 customer reviews
  • Amazon Bestsellers Rank: #282,597 in Books (See Top 100 in Books)
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Product Description

About the Author

Jerry Predika is a Stackpole Books author.


Customer Reviews

3.7 out of 5 stars
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Top Customer Reviews

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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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.
3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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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