Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home

With the price of meat spiraling out of control we wanted a cookbook that would help us make our own sausages. This book far exceeds that. We have made sausages a long time ago, and this book totally nails it. I often buy a cookbook, flick through it once, and never open it again. Not this one. Every page is a new 'Oh, wow!' recipe. So happy.

I finally made my first batch of sausage using the recipe and step by step procedures detailed in "Easy Sausage Making". The procedures were excellent, although I don't think that five full minutes of mixing was at all necessary (in fact, I think that much mixing makes the sausage a bit tough).On the flip side, I think the recipe needs tweaking...considerable tweaking. I made a batch with 1.5 times the meat, but I kept the salt the same as a normal batch (I love salt, but I've recently been trying to cut down). I did the same with the garlic because it seemed to be an extraordinary amount. Wow! Was I right. When I cooked the test patty, it was so salty I couldn't eat it, and again, I really love salty foods. I ended up putting in a bunch more meat just to make it edible. It was also super garlicy too, so much so that the big porch where I let it rest stunk of garlic for days. To be fair, the recipe called for kosher salt, but I had to substitute coarse sea-salt, but I don't think that change should make such a substantial difference.My recommendation is to start with half the salt (or less) and work your way up. You can always add salt at the table, but once it's mixed in, you can never take it out. The same goes for the garlic.Also, I would layer in the herbs and spices as you grind so that it's easier to distribute it evenly when mixing.The sausage turned out looking wonderful, and aside from still being salty, excessively garlicy, and a bit tough, it was pretty good. I feel sure that my next batch, using the recommendations stated above, will be excellent.

Good base for learning how to make sausages.

The book is okay but you can Google all the same info and it then shows you step by step of what to do. Very small section on how to. More of a recipe book

My husband started deer hunting a few years ago and processed his own meat. I bought a meat grinder to make the process easier. Since then he has grown an interest in making homemade sausage. I found this book which seemed to be simple and filled with great information for beginners. Well, as it turns out, it was perfect. He has been making several different kinds of sausage from the book.

Loved this book! Never made sausage before but by following the tips in the book, my fist try was nearly perfect! Its a keeper for sure.

I found the instructions clear and easy to follow. I did reduce the salt in subsequent batches given that I was working with pork and bacon, but am glad that I purchased this particular book as a starter.

This is a great book if you are looking at getting into sausage making but have no experience. Recipes are easy to follow for a beginner.

I research every title ...... although this has an American (Chef) author , he has made a good attemptat British Sausage Recipes !!He has also included photos in the book, about basic principles , so that you know what yourpreparations should look like !see photo - quick reference markers .I would recommend this book to anyone wanting to start making their own sausages at home.

came quick and worth monet full of great ideas

I bought this as a gift for my brother who loves making his own sausages. It's great but there is a surprising amount of scientific info as well as the recipes!

Have read better

Good book easy recipes fantastic fun for everyone we have a manual machine.