The Sausage Making Cookbook

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.


Too Vague To Be of Value To Beginners   November 2, 2002
 9 out of 9 found this review helpful

"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.


Good starting book   April 10, 2002
 3 out of 7 found this review helpful

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!!!


Great Starter Book!   March 20, 2002
 3 out of 7 found this review helpful

This book is great for the first time sausage maker! Great recipes and easy directions. From start to end this book makes it easy.