Great Sausage Recipes and Meat Curing
Great Sausage Recipes and Meat Curing
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats.Product Details
Editorial Reviews
About the Author
Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.
Customer Reviews
Great Sausage Recipes Book
This book is rich in information and the recipes I have tried so far are excellent in the end product and easy to follow.
Barely scratched the surface: OUTSTANDING
Like many of the other reviewers, I have heaps of praise for this book. The recipes are quite exhaustive with an excellent balance of detail, with not too much space taken up by instructional repetition. Rytek Kutas is really a man whose taste in sausages spans the whole globe- beyond eastern Europe, including American favorites, Old world classics, and Asian sausages as well. The other sections on curing are equally impressive, if weighted slightly more heavily towards commercially set-up kitchens. The tips for each recipe are invaluable- giving each recipe notes on optimal stuffing tricks, techniques, and cooking.
My only complaint is that the recipes are all scaled by volume in "english" measurement. All of the recipes are written for 25 or 10 lb. batches, I will usually be working with a single pork shoulder or similar- usually in the 2-5lb range; the recipes are written in cups, tablespoons, teaspoons, and fractions thereof. There is a conversion index in the book, but scaling will probably have to be worked out on a calculator for each recipe. Professionals may prefer to work by weight- also estimated by ingredient in the index (ex: Black pepper- 1 oz = 4Tb)- Kutas's solution is to make the spice blends for 100lb batches, then portion out pre-mixed increments.
I can't wait to delve deeper! More casings have been ordered, my curing salt is already in my pantry, and my Lipitor prescription is full!
Excellent book
I have owned a copy of this for years, such a good reference book I bought two more copies for my friends son's who are starting to make their sausage.
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