The Sausage Book

Purchased as I’m going to start eating less purchased processed foods, 1/2 the book is taken up with the history and preparation of work area and tools, I didn’t buy the book for this but I’m so glad it’s in there and have found it so interesting and it’s such valuable information I never knew I needed. The 2nd 1/2 is full of delicious recipes from the most basic to a bit more adventurous which I shall endeavour to work towards. Really pleased with this purchase.

Another enjoyable book to read - u can certainly learn a lot buy reading books like these

This is a good little book packed with ideas that encourage experimentation. There is just the right amount of detail about general meat preparation. The recipe section is well described and laid out. Excellent value.

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.

Good but, I have not made the recepies therefore not appropriate to give any comment on them. Wish it had a bit more detail on available sausage fillings available from differing sources. Useful for details and hazzards with inappropriate handling. The author appears to have knowledge but needs to put his knowledge across to his readers a bit better.

It's a book about sausages, some really nice recipes and a great gift for a sausage lover.

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.

I bought this at the same time as my sausage maker/ mincer. It is a handy book to have. My first 2 batches did not have enough salt. Once the book arrived I was able to use the tried and tested recipes to get the quantities right and I haven't looked back. I have used the basic recipes and altered them to make Pork and red pepper, and pork and chilli sausages both of which are very nice. For the red pepper ones I just doctored the pork and sun dried tomato recipe though that one is also lovely. This is a good little book to have for reference and will save you a lot of wasted batches.

Living in Spain, the one thing I miss about England is its wonderful sausages. Spanish sausages are full of fat, gristle and way too much salt, in my opinion. So we bought a sausage maker, and to help us decide what type of sausages to make, we also bought this book on Amazon. The author provides you with loads of ideas for sausages you would never have thought of. We have made simple British breakfast sausage but have also experimented with different herbs and spices to make sausages suitable for every eventuality. Surprisingly, our favourite at the moment is a Portuguese/Brazilian sausage which contains onion and paprika. All the recipes are easy to follow provided you accumulate all the ingredients first. The book conveys important advice on the scrupulous levels of hygiene needed when preparing your sausages, suggests which skins are best for which sausages, and storage and cooking advice too. It is perfect for beginners as well as more proficient sausage makers. If you like sausages but are health conscious and therefore want to know exactly what's in your sausages, I would recommend this book as a useful complement to your recipe book collection. -------- Ideal para los novatos de salchicha Ahora que vivimos en España, la única cosa que echo de menos de Inglaterra es sus maravillosas salchichas. Las de España están llenas de grasa, cartílago y demasiado sal, en mi opinión. Así que compramos una maquina para fabricar salchichas, y para ayudarnos a decidir qué tipo de embutidos para hacer, también compramos este libro por Amazon. El autor le proporciona un montón de ideas para salchichas que nunca habría pensado. Hemos hecho sencillo salchicha de desayuno británico, y también hemos experimentado con diferentes hierbas y especias para hacer salchichas adecuado para todas las eventualidades. Sorprendentemente, nuestro favorito en este momento es una salchicha portugués / brasileño, que contiene la cebolla y el pimentón. El libro transmite consejos importantes sobre los niveles escrupulosos de higiene necesarias en la preparación de sus salchichas, sugiere que tipo de pieles son las mejores para los cuales salchichas y almacenamiento, y consejos de cocina también. Es perfecto para principiantes, así como los fabricantes de salchichas más competentes. Si te gusta salchichas, pero son conscientes de la salud y por lo tanto desea saber exactamente qué llevo en sus salchichas, recomiendo este libro como un complemento útil a su colección de libro de recetas.

... einfach mal zum Ausprobieren prima geeignet, englisch ist allerdings ein Muss. Es gibt keine Bilder, das ist aber auch kein Hindernis.

This is a great book for those looking to make their own sausages. Apart from quite a complete list of recipes - including the British banger! - you get some great advice and information about the art of sausage making: meats, casings, spices etc... It's also fun to read.

A concise book suitable for any butcher.

Aunque el libro está en buena condición, creía que era un libro nuevo y obviamente no lo es. Llegué puntualmente y, de primer visto, parece interesante. Estoy contento.