 | Meat products handbook: Practical science and technology (Woodhead Publishing in Food Science, Technology and Nutrition) by G. Feiner
Buy new: $264.87 / Used from: $345.08 Not a beginners book but a comprehensive one-volume reference on processing different meat products, sausages included. Great book for meat plant managers, college students or advanced hobbyists.
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 | Sausage And Ready-To-Serve Meats. Revised Edition. by American Meat Institute Committee On Textbooks.
Buy used from: $60.00 An older book, printed in 1938, 1950 and 1953. Great and first class information on the art of sausage making. A complete book that covers it all.
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 | Great Sausage Recipes and Meat Curing by Rytek Kutas
Buy new: $16.11 / Used from: $24.96 Another printing of an old classic that was originally written around 1984. Very reliable recipes.
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 | The Art of Making Fermented Sausages by Stanley Marianski
Buy new: $13.57 / Used from: $17.41 Have you wondered how to make salami? The first book on fermented sausages that is written for a hobbyist. A very hard topic which has been simplified and presented in a very easy to understand manner.
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| Small goods production;: A practical handbook on the manufacture of sausages and other meat products, by Frank Gerrard
Buy used from: $49.99 English book printed in 1953, 1966 with some very original material.
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 | Polish Sausages, Authentic Recipes And Instructions by Stanley Marianski
Buy new: $13.57 / Used from: $17.41 Do you know what Polish Sausage or Kielbasa is? The recipes presented in this book come from the government manuals and the instructions are very detailed. These sausages were really made and sold to the public in 1950-1990. Most of them are still made and sold in Poland today.
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 | Processed Meats (FOOD SCIENCE TEXT SERIES) by A.M. Pearson
Buy new: $205.00 / Used from: $107.83 Another great professional book on processing meats and sausages but surprisingly easy to read.
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 | Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker by Bruce Aidells
Buy new: $18.76 / Used from: $12.40 |
 | Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella
Buy new: $34.62 / Used from: $26.31 |
| HOT LINKS AND COUNTRY FLAVOR. Sausages in American Regional Cooking [ 1st ] by Bruce; Kelly, Denis Aidells
Buy used from: $50.00 |
 | Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Buy new: $23.10 / Used from: $24.08 |
| Barbecuing and Sausage Making Secrets: How to Buy Beef, Pork, Poultry, Lamb, Fish and Sausage by Charles Knote
Buy used from: $2.76 |
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