Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home Flexibound – Illustrated, December 15, 2015

Great book of instructions, advice and recipes for the beginner or longtime makers of homemade sausages. I recommend it highly for the recipes alone that are a great collection of ideas for all sausage makers.

I received a new sausage stuffer but had no clue how to make sausage. So I needed a book and I needed one fast! I ordered this book and thanks to Prime it arrived quickly and I sat down to learn. The book is written in an easy going style that made it simple for someone who was totally clueless IE - me, to learn how to make sausage when she was starting from zero knowledge beyond how to eat the stuff.The authors offer up recipes for basic sausage making and for more complicated blended meats that a person can make from the results of the hunt or from buying cuts of meat at the butcher. Here on the farm we have been lucky enough to be gifted a deer every year and we have goat meat so I had choices. With my new sausage stuffer, a grinder attachment for my KitchenAid and the help from this book I was able to make venison sausage with fig and apple for my first try. And it was mighty tasty if I do say so myself. But I would not have been able to do without this book and all of the tips within.Now to use some of the other recipes provided

This is a good book for people that want to make their own sausages good explanation of ingredients pictures and a good idea of the two gentlemen who created this company and these recipes please do not hesitate to purchase this book you will not be disappointed

I got this because my kids and I wanted to learn how to make our own sausage and we recently got a stand mixer that has a meat grinder attachment. The recipes look fun and easy, making me excited to try. My only complaint would be that the only guidance on meat selection is the more obvious kind like freshness, not buying too lean, and whatnot. I didn't see anything that covers what cut of meat might work better for a particular type of sausage or for sausage in general. The meat part of the ingredients just says something along the lines of 5 lbs of pork. But I would assume that I'd get different results using pork loin than I would using pork chops. Meat is rather expensive to buy for trial and error, so I plan on doing some more research before trying the recipes.

Great value for you money. They explain a lot in this book, great for a beginner. The pictures are bright and in color. The cover is not flimsy like a normal paperback, very well made!!

For my birthday, my wife got me a meat grinder and sausage stuffer. I had been asking for one for quite a while, as I wanted to make some homemade, smoked sausages. Of course, I had no idea where to even begin, so she picked up this book for me as well. As of right now, Ive successfully made 2 large batches of absolutely delicious sausage. I think its a bit of a testament to how good this book is in that I didnt even mess up my first attempt. Thus far we have tried the italian sausage and the memphis BBQ sausage, and they were both absolutely delicious. We controlled the kind of meat that went into the sausage, and even then, it was less than half the price of store bought sausage.Love the recipes and advice given in this book.Update: I've made about 7 or 8 sausages from this book now and every single recipe is superb. Me and a buddy decided to have a rib cook off a while back and since there wouldn't be enough ribs to feed the whole crew I did a couple rolls of the brats from this book. Everyone there agreed that the brats absolutely stole the show. I'm no slouch when it comes to ribs, so that's a true testament to how good these recipes are. And minus breaking one casing due to over stuffing, every one has been perfect. Still a go to every time I make sausage.

this book is great I love it and have found it to be very helpful I recomend this book to anyone starting out to making homemade sausage

For the most part these recipes have been great although I did find on the curry versed that even cutting the salt quantity and half made the sausage unbelievably salty. The salt was weighed out and not measured by cop so I was very surprised to see how incredibly salty it was

We have made three recipes from this book so far, and each was flavourful. The recipes are easy to follow, and with the small batch concept we are done in less than 2 hours! Excellent book, we've already bookmarked our next batch!

Me gusto mucho este libro buena opci.on para iniciar en esto...

Pra quem busca um conteúdo mais aprofundado não recomendo.O livro tecnicamente é bem simples, o foco fica nas receitas que são bem detalhadas com fotos em excelente resolução.

Good recipes and we'll written.

Good