The Sausage Book

Great little book for understanding the art of sausage making. Even if you don’t follow the recipes ( I had been given some seasoning ) the basics are there so an easy to go to book for reference.

I bought this as a present for my husband. I call him " Sausage" as a term of endearment. Very good read.

This book is very useful for getting started in home sausage making (and even includes information on how you should set about making sausages for sale)and offers seriously good, simple advice on everything from ingredients and utensils through to storage and hygiene. There is also a recipe section that's clearly written and quite extensive, plus useful resource references. Altogether, enough in itself to get you started, and to encourage the reader to experiment with their own adaptations.I found it helpful, even though I meant to buy a different book with a similar title!

This book was recommended to me as just getting in to making my own sausages, found this book very informative and walks you through step by step from basic begins through to different variety not only from around the UK but further afield, looking forward to trying some. Would recommend to anyone who like me is just starting out and needs to know the basics,

T

We have already made dozens of our own sausages thanks to this book and the company they recommend. We buy two large shoulders of pork from Sainsbury’s and it takes the two of us about 3 to 4 hours to sterilise everything, make the sausages, freeze them in sixes and clean up. I think it will get faster because we are still getting the hang of it. The book has many good recipes which work well it seems. We got the skins, salt, rusk and herbs and spices from Weschenfelder. We have a kenwood and bought the sausage and mincer attachment for it. You will need some large buckets or tubs for sterilisation of the equipment and some steel bowls for the mixing and handling of the raw meat and sausages. A good board and knife for the cutting of the meat are also needed. The homemade sausages with no preservatives taste amazing. There is no stickiness because there is no sugar. The skins are crispy and thin. You cannot beat this unless you have a local butcher who will tell you what is in their sausages. They only last for 3 days in the fridge without preservatives so we freeze most of them. We now have three types of amazing sausages in our freezer.

I decided to try my hand at sausage making some six months ago, not having had any experience before. This book was absolutely invaluable in getting me started, and now, with its collection of recipes, is still proving its worth.Written in a very lightweight and humourous style, I read the whole thing in one afternoon before I started and immediately felt like an expert. It gave me the confidence to just simply do it!If you're a complete novice thinking of turning your hand to sausage making, I can't recommend this book highly enough.

A very useful addition in my kitchen. My first batch of sausage were delicious although I will need more practice at stuffing and linking. Very pleased overall.