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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Paperback – January 15, 2003

by Susan Mahnke Peery (Author), Charles G. Reavis (Author)
4.6 4.6 out of 5 stars 480 ratings
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This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
Previous page
  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Storey Publishing, LLC
  4. Publication date
    January 15, 2003
  5. Dimensions
    7 x 0.75 x 9 inches
  6. ISBN-10
    158017471X
  7. ISBN-13
    978-1580174718
  8. See all details
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Editorial Reviews

Review

"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages…a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -Booklist

"The instructions for making the most of the sausage variations are surprisingly simple."

-Publisher's Weekly

From the Back Cover

Even if you live in a small city apartment, you can easily make delicious, healthy, one-of-a-kind sausages that are better than anything you'll find at the supermarket or even the farmer's market. Two veteran sausage makers show you how. You'll learn to make savory Spanish Chorizo, garlicky Polish Kielbasa, Sweden's unique Potato Sausage, bratwurst (the sausage that made Wisconsin famous), and more. This new edition of the classic sausage-making guide even includes a section on vegetarian sausage! Home Sausage Making is your "link" to a glorious culinary tradition.

Product details

  • Publisher ‏ : ‎ Storey Publishing, LLC; Revised, Updated edition (January 15, 2003)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 158017471X
  • ISBN-13 ‏ : ‎ 978-1580174718
  • Dimensions ‏ : ‎ 7 x 0.75 x 9 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 480 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
480 global ratings
Recommended for the new in the trade...
4 Stars
Recommended for the new in the trade...
I love this book!I have made a few different sausage recipes from it. The books authors do a great job encouraging all readers to venture into the journey of sausage making. The book provides a lot of detail on what's involved in the process for various styles of sausages.The book will be great for beginners, for those of you with experience I would recommend one thing: do not go strictly by the given recipes!I LOVE the images, and pictures it provides, they really help/aid visual learners.Be creative, use other or more spices, than recommended. I have found that following numbers and directions did not provide me with the exact taste I was looking for.
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Top reviews from the United States

Dave Edmiston
5.0 out of 5 stars My Second Favorite Sausage Book
Reviewed in the United States on November 22, 2010
Verified Purchase
This is one of my go-to books for sausage recipes. My favorite is  Bruce Aidells's Complete Sausage Book , but this book is a close second.

The instructions are good for beginners and the recipes are good for all skill levels.

My favorite recipe in this book is the Garlic Sausage. I love garlic, so I bump up the quantities of fresh garlic. I also increase the fresh ginger a little bit (don't tell my wife--she hates ginger). The results are phenomenal.

So here's the dirty secret about sausage cookbooks: There are really only about ten or so recipes that the average DIY sausage maker wants to cook. That won't sell a book though. So they have to fill the pages with goofy recipes you'll never try (like Duck Sausage!). I ignore those recipes when I judge the book, because I know they have to fill the pages and maybe there's some guy out there who really wants to make duck sausage. I think there's a rabbit recipe too, so if Bugs and Daffy ever settle things once & for all, the winner will know what to do with the loser's corpse to hide the evidence.

My only real gripe about this book is that the recipes are organized by meat type instead of by recipe type. I think the recipes should be organized regionally (German, Italian, Mediterranean, Asian, etc.) or by type (breakfast, etc.). I have to skip through the book to find the one I'm looking for, because I know the varieties better than I know the meat contents. ("Is Bockwurst pork, veal, chicken, or mixed?").

I've noticed complaints from some of the other reviewers about the bland spices. I guess that's sort of true, but I assume that from most cookbooks and I usually bump up the seasonings per my own taste preferences.
28 people found this helpful
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Bruni
5.0 out of 5 stars This book offers far more than I expected!!!
Reviewed in the United States on April 27, 2012
Verified Purchase
The book offers very important info about overall meat handling safety, ingredient safety, the what and why of sausage ingredients, and the techniques of sausage /jerky making, plus supportive and encouraging comments, that make you want to start right then and there! And the recipes are wonderful! Although I will never make Squirrel sausage, (I'm sure), it's all in there!!! Bison, Goose, Deer, Moos, Bear, Boar, Rabbit, Lamb, Dove, German, Kosher, Louisiana, and more sausages, plus various other meat - sausage dish recipes, and MUCH, MUCH more! But I do not want to take all the fun out of this for you! Unfortunately I have to wait to make sausages, because the meat grinder I bought,  Deni 3500 800-Watt Professional Grade Meat Grinder , is still in transit! But this gives me time to delve more into this book! I also bought the  Eastman Outdoors 38672 Natural Hog Casings, for 25-Pounds of Sausage , I will be using for this.
I hope you will enjoy this book as much as I do!
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Shadywood
4.0 out of 5 stars Great recipes, just be careful with the seasonings
Reviewed in the United States on October 13, 2008
Verified Purchase
I just purchased this book. Yesterday, I was ambitious and wanted to try out some of the recipes. I started out with the portabella sausage for a nice lunch meal. Easy and fantastic. A real keeper of a recipe.

Next, I wanted to try the cotechino. We hosted an exchange student from Reggio Emilia and I wanted to try this recipe from her home town. The results were good. A touch too much cloves for my taste, but passable. I'll cut the cloves to half the amount next time.

The third recipe was the chorizo. A very good recipe for a mildly hot version. It was perfect for my wife. It can easily be spiced up by just increasing the red pepper. The fennel seed was just right and I would not adjust that. Another keeper.

Finally, I made the bockwurst. I noted the quantity of cloves and was concerned. However, the first recipe for the portabella sausage was so good that I was going to trust the author. That was a mistake. Unfortunately, I did not sample any of the meat sausages until I had prepared and mixed all three. If I had sampled them as I went along, I would have never used the quantity of cloves specified in the bockwurst recipe. Three-quarters of a teaspoon of cloves was about three-quarters of a teaspoon too much. A pinch would have been right. Mace would have been maybe a better choice. It is disappointing since everything else with the recipe was very good.

The bockwurst is going to be edible only if it is included with other stronger flavors. The veal is a light flavor to start with and any spicing should be in moderation. I wasted $15 in ingredients. I will make this recipe again with only a pinch of cloves.

So, how do I rate this recipe book? I will give it four stars. The recipes look good and relatively easy with readily available ingredients. The negative is the author's fondness for cloves.

I will experiment with more of the recipes and will be more careful in following the prescribed seasoning. The levels of salt and pepper, so far, are just right. I have followed recipes for sausages from other sources and had batches that were much too salty. I plan to cut the quantities of suspect spices in all first-time future recipes and will sample the mix. I can always add additional seasoning before stuffing.

I would recommend this recipe book with the caveat that one needs to be initially conservative with following the spice quantities. You can always add more to suit. You can never remove or counter excessive seasoning.
9 people found this helpful
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john15016
5.0 out of 5 stars Yes, you too can make good sausages at home, simply
Reviewed in the United States on August 11, 2012
Verified Purchase
This is a greeat resource and we liked the assembly and throughness from the author. This is a great source for the first-time or new-comer to the world of sausage making. Great detail and insight to the process and the necessary cautions that would be easily overlooked. Very good recipes and info on the process to make the process SIMPLE! We will be looking for more on the subject as we expand our endeavor into this "old world" process of preserving meats and making fresh products without chemicals we do not want to consume.
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Top reviews from other countries

J
5.0 out of 5 stars Great Book!
Reviewed in Canada on November 1, 2021
Verified Purchase
I love this book and is one of the first I got. Gave them out as Christmas presents. Unfortunately this edition is out of print and the updated one is not as enjoyable. Please bring back this edition!
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Chippatsy
5.0 out of 5 stars they have everything so i got them something they didnt have and they love it!
Reviewed in the United Kingdom on January 10, 2015
Verified Purchase
bought this f for xmas i got the sausing machine and some collagen skins too! they have everything so i got them something they didnt have and they love it!
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Lucia Figueroa
5.0 out of 5 stars Good book.
Reviewed in Canada on May 21, 2020
Verified Purchase
Lots of recipes.
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stan
5.0 out of 5 stars Interesting
Reviewed in the United Kingdom on May 28, 2019
Verified Purchase
Easy to understand
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eastnr
4.0 out of 5 stars I like this book a lot
Reviewed in Canada on January 29, 2016
Verified Purchase
I like this book a lot, used it so much it is starting to show that favorite recipe book look of smeared and not fully attached pages. It is easy to understand, and as a beginner sausage maker it did not assume what I know. The book explains everything you need to or should do, or not do.
One person found this helpful
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