Great Sausage Recipes & Meat Curing: 4th Edition
by Rytek Kutas
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Book Reviews of Great Sausage Recipes & Meat Curing: 4th Edition
Book Review: Best sausage book, period
Summary: 5 Stars
Very informative on smoking meat, making sausage, meat cures (and why they are needed), lots of info on casings, great recipes. I hunt a lot, take 3 or 4 deer a year and make 20-30 lbs of sausage. This book is excellent. Recommendation; don't b a cheap sausage stuffer or cheap grinder, you'll just end up buying better ones. The Sausage Maker stuffers are excellent quality (I have the 5# one) and Cabela's commercial grinders can't be beat; just watch for sales. I use the smallest, 1/2 horsepower, and can grind a whole deer without any trouble.Book Review: Great book but skip the video!!!
Summary: 5 Stars
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.
Book Review: I've Used this Book for Years
Summary: 5 Stars
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.
Book Review: Handy guide for a small-scale butcher or more
Summary: 4 Stars
Being a meat technologist and having spent twenty years in the meat seasoning business I bought this book for curiosity and to enlarge my library of professional cookbooks. I couldn't have made a better choice. The Kutases (originally Latvian?) have a very practical approach in their book. Anyone who plans to set up a butchershop can benefit from their handy hints. On the other hand even the seasoning suggestions for a variety of sausages seem useful.
Book Review: Amazon is now shipping the new 4th Edition
Summary: 5 Stars
I just received this excellent book from Amazon, and Amazon is now shipping the 4th edition of "Great Sausage Recipes and Meat Curing". I don't have the 3rd edition to compare it to, but apparently this edition has more photos and diagrams than the 3rd edition, based upon comments of previous reviewers. It is the Bible of sausage making books. You do not need any other sausage making book once you have this book.