Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home Kindle Edition

First off my bad for not stopping in the middle of a double batch of their CurryWurst recipe and saying NO to the 7 OUNCES of Salt per 5 lbs meat.... however, I did not stop and made the double batch (14 OUNCES Salt to 10 lbs meat) and ruined all 10 lbs of venison/fat/pork mix.... Shame on these guys for not proofreading. Shame on me for not thinking! Gets 1 Star. there aren't that many recipes in the book to begin with (37 recipes total?) to proof read...it's not like a 500 page book with hundreds of recipes.... you can do better. I'll take part of blame, but I want my money back for loss of 10 lbs of ingredients and time.... argggghh

Tons of filler. Like20 pages repeating the same mantra of “buy fresh from a butcher” and “ingredients matter”. But not a lot of helpful info on different cuts lean to fat ratio, whether to use fresh or dried herbs, shoddy ingredient measurements, and shoddy instructions. Here I am making yet another recipe from this book that is failing halfway through - Gumbo, with vague directions on an oven roux (apparently no stirring needed, and they think it will get chestnut brown after two hours in a 300 oven. Please!! It’s maybe toasted blond and it’s 2.5 hours in.)I’m not surprised. They apparently cherish “Charcuterie” which is also known for shoddy measurements and poor instructions.I wanted to love this, but it’s lacking in critical info, full of untested recipes, and lackluster all around. Pass.

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.

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

Awesome book...very good in detail on how to make good sausage for first timers but what I really liked were the recipes. I've done only two so far which were the Memphis style and also the chorizo and all I am say is they were exquisite

This is a beautiful cookbook. I am a cookbook junkie, probably have 75 of them and let me tell you this is one well put together book with excellent recipes and photos. I only received it yesterday and I've already read the whole thing. It's interesting and charming and has perfect explanations & instructions- short and to the point.Very Impressive! I can't wait to start my sausage making adventure.

I’ve wanted to learn to make my own sausage for years. I bought the attachments for my Kitchenaid over a year ago, and they just sat in the box. Finally I decided it was time, and got this book as a guide. It’s a fantastic cookbook. It talks about everything from cuts of meat to technique and everything in between. My first batch was Italian, and it was in point! Next I did kielbasa, and it was also pretty spot on! I can’t wait to try more - I’m hooked!!

The cookbook was partially ripped but it didn’t look like it would continue and I really needed the recipes. They are wonderful!! Great recipes and made Sweet and Spicy Italian and Memphis spicy sausages. Superb!!! The text is a little light and somewhat difficult to read. The text needs to be darker ink. The cookbook partially being ripped and the text being light should not deter anyone from buying this cookbook. Despite the MINOR problems IT IS WELL WORTH IT!! Excellent!!!!

I am not sure what I was expecting when I bought this book and the 3 stars does not mean it is poorly done. I like the format, since it is easy to lay the book out to follow the instructions or even to read it. It is clear and concise and is ideal for the beginner to intermediate person who is getting started in making their own sausage. A lot of the tips provided will save time and it does cover a lot of detail. Perhaps it is more about the "why" rather than the "how" is what seems to be missing. Although not the same books like Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl and Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, seemed more complete. So in summary if you are just beginning I would likely rank this as a 4 star, otherwise it is a solid 3.

Some nice recipes but they lack a lot in the hows and why’s of doing critical things. If you are making your own sausage to eat right away then it’s Ok. If you are planning to smoke and cure then get another book. Safety if paramount and I don’t feel they spent enough time dealing with those issues.

I was expecting more information. in the book. Unfortunatelly I did not read well when I ordered the book because I wanted a paper book instead of downloading the book but that was my fault because I did nor read well. I don't like the fact that I paid for the book and I cannot make a copy to have it in my kitchen when I am cooking.

After getting through a lot of preaching about the value of organic food, blah, blah, blah, and a fairly brief section on general sausage preparation which is rather repeated in text and again in legends to illustrations, one finally comes to a recipe section, which is the (organic) meat of this book. The recipes sound really good, but I haven't have chance to try any yet, it being the dead of winter and my fresh herb supply dormant. They sound well worth trying though, and hopefully I will be inspired to try some when spring arrives.

Good book too get the basic steps to get your sausage done.Be aware that some spices will be too present in the sausage taste so make a party and try it before adding all the spices to the mix.