Product Description

This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats.

Product Details

• Amazon Sales Rank: #1651 in Books
• Published on: 2007-04
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 588 pages

Features

• ISBN13: 9780025668607
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.

Customer Reviews

Everything you need to know to make your own sausages!
This is definitely the definitive book on sausage making. The explanation of how cures work and what they are for is worth the price of the book. I haven't found this information anywhere else. Add all of the other details on every possible aspect of home or professional sausage making and the book becomes a bargain! Several hints on working with the recipes: 1) I like to increase the spices from the proportions listed. Mix and then fry a bit and adjust thhe spices until you get the taste you want. 2) You can leave out the more exotic, "professional" ingredients such as soy protein concentrate. 3) You also might want to cut the recipes down. The smallest quantity the recipes are for is 10 pounds. I usually make 5 pounds at a time. If you are just starting out in sausage-making, this should be the first book you buy. There is an accompanying video that Kutas produced that is also a tremendous help.

I've Used this Book for Years
As a professional chef, I have taught sausage making and charcuterie to students and other professionals throughout the U.S. This is the book I use for reference. It is easy to follow and very comprehensive.

I like the fact that Rytek is a second generation cuiseur-de-chair and draws his knowledge from practical experience. The resources in his book are from his mail-order house- "The Sausage Maker" in Buffalo, N.Y which carries everything you could imagine to make any kind of sausage.

Great book but skip the video!!!
This is a textbook on sausage making. It is very complete covering all aspects of the subject. It is equally helpful to a beginner or a professional.

Nevertheless I would not buy the video since the book covers the subject so well that the video does not add to the learning process. The book can be purchased without the video for much less!

If Amazon.com can't help with it the Sausage Maker in Buffalo, NY carries the book without the video!

I doubt there is any book more complete than this one.