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

This is the PERFECT learn-how-to-do-it-yourself guide to everything SAUSAGE!! It is practical and instructive, giving you the education you need to master this skill from the outset. After researching other options, this was the only book that I felt deserved my attention (and my money), and I still to this day, believe I really lucked out buying the VERY BEST book on the FIRST try. (Included is a picture of our very first attempt and success from May 2020.) We have loved every recipe we have tried, and made them over and over again. You can tell by how messy some of our favorite pages are. We have even had caterers sample some of the sausage we've made from this book, and then pay US to make a giant batch for their OWN personal use! But, what is really special about the way these guys have presented their knowledge and experience is that we have been able to take their insights and create our own delicious recipes. (If I cared about publishing my own book, I'd definitely have to cut these guys in on the deal. That's how appreciative I am of their genius. Lol!) I would love to meet these guys some day and hear their stories in person and thank them face to face. But, until then I will just have to keep grinding away in their honor!!

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.

It tells you how much to put in

I got this because my kids and I wanted to learn how to make our own sausage and we recently got a stand mixer that has a meat grinder attachment. The recipes look fun and easy, making me excited to try. My only complaint would be that the only guidance on meat selection is the more obvious kind like freshness, not buying too lean, and whatnot. I didn't see anything that covers what cut of meat might work better for a particular type of sausage or for sausage in general. The meat part of the ingredients just says something along the lines of 5 lbs of pork. But I would assume that I'd get different results using pork loin than I would using pork chops. Meat is rather expensive to buy for trial and error, so I plan on doing some more research before trying the recipes.

If all this book contained was recipes for the bacon jalapeño brats and the Memphis sausage, it would have STILL been worth twice the price. Unbelievably delicious! These are our very first attempts at sausage making- the very first was super all over the place for sizes but by the time we got to brats 2 days later, we were more consistent!

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

Great book of instructions, advice and recipes for the beginner or longtime makers of homemade sausages. I recommend it highly for the recipes alone that are a great collection of ideas for all sausage makers.

Nice read