The Sausage-Making Cookbook: Complete Instructions and Recipes for Making 230 Kinds of Sausage Easily in Your Own Kitchen Hardcover – May 1, 1983

this book is a WINNER! it tells just about making sausages and the things that go along with it, like Certified Pork, how to sanitize your refrigerator,it is very down to earth, practical, and one that im glad I ordered ! there are 100's of different sausage types and styles, a lot of them I may never eat or make, and there are a couple of really good websites with hundreds of recipes, and there is more to making sausages than a recipe! this book tells you the in's and out's, and its geared for the small at home sausage maker. I don't want to make 2 tons of sausages, I want to make a couple of dozen links of them. For the price, you won't go wrong !

I like a book that gets to the point and this book does. I great primer on all the do's and don't of sausage making as well as how to, but more important to me is the huge quantity and variety of recipes. I strongly suggest you get this book for it's recipes. I thought wrong that I could find good recipes on line. But no, yes there are a few original recipes but so many are copies and too many are home made grandiose experiments with too many spices in them, much over 6 to 8 spices and your getting ridiculous in my judgement.

Rarely do I write as highly rated review as this. I could only ask that there be a little more attention to other meats though the seasoning differences in the various types of sausage listed clearly allows for home differentiation and experimentation. Well researched and very well written, nearly perfect!Lots of food safety advise and guidence. Anyone who cannot make safe wholesome sausages from this book should stay out of any kitchen! Everything the beginning sausage maker could need to know. Lots of recipes for the advanced sausage maker.Not available for loan on Kindle. Not linked to table of contents or index.

Lots of recipes, many are variations of the same sausage depending on locale making it interesting to learn the subtle differences in, say, Kielbasa from Milwaukee vs Chicago.Information, recipes, and instruction are simply worded and easily understood, plus Jerry interjects a bit of humor now and then keeping it from being such a "dry" and "textbook" read.I would recommend this for someone just starting out in sausage making.

Although the recipes look ok...I'm a little spooked by the author's technique. Every other book stresses the importance of using pre-cure in special sausages to prevent spoilage this author pooh-poohs that idea no something I'm willing to risk and in other recipessuggested combining two types of ground meat along with seasonings together to "rest" in the refrigerator for 48 hours...maybe but again everyone says to either use, freeze, at least put in casings ASAP as ground meat having more surface area is more prone to spoilage and contamination. I'm not arguing either point so don't bother sending me a ton of emails...if you think this is ok...go ahead and try it but I think I'll pass. So while I will try some of his recipes...I think I'll stick to more orthodox recommendations in regard to safely making sausages. Just a personal opinion. I preferred Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery

Very easy to understand. Has the recipes I was looking for. Recipes don't call for curing salts as much as other books I've purchased. Just grind, stuff and done.

I've been making sausage over 50 years and am always looking for new recipes. This book is full of unusual recipes, from eastern Europe to South Africa. I bought one, used it, gave it to a sausage-making buddy, and promptly bought a replacement. Excellent value, great recipes.Definitely has a permanent place on my bookshelf.

Back in 1989 I was on Cannery Row in Monterey and saw The Sausage Making book. I decided to buy. As I was in the check-out a guy came up and asked if I wanted him to sign it, I asked why? He said because he wrote it. In 2011 I moved to Thailand, getting rid of over 99.99999% of the over 15,000 books I had, but this was one I kept.Thailand does not have Polish Sausage, I remember Jerry telling me about his Grandma Making it, and him capturing the recipe. So with the guidance of his book, I made Polish Sausage in 2013, and it came out really good. And as I re-read sections I got a better understanding of what he was talking about.So while I did not purchase the book on Amazon, I have it, and very glad I do.BTW, It looks Jerry died on May 29, 2006. RIP. I am saddened that I cannot tell him how valuable his book is to me over 20 years after I bought it. [...]