Paul Peacock s best selling book on sausage making just got even better! With more recipes than ever, this book makes a wonderful introduction to the world of sausage making. Whether your intention is to make a couple of pounds for the family freezer or expand the range for sale in your shop, The Sausage Book gives step by step instructions with over 90 mouth-watering recipes, as well as an improved recipe section covering all kinds of sausage, from traditional English bangers to international varieties such as salami, chorizo and frankfurters. Combined with expert advice on linking and making prize winning sausages as well as a first class resource section, The Sausage Book is regarded by many experts as the ultimate sausage resource for all.
The Sausage Book
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'This book is humorous and well written, and a must for all sausage lovers.' --The Sizzler
From the Publisher
This book is dedicated to The Rt Honourable Jim Hacker MP who stopped the EU from reclassifying the British sausage as the 'Emulsified, high fat, offal tube' in the BBC's Yes Minister.
--This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful
By H. K. Watson
Format:Paperback
No index for the recipies which is a bit annoying. They don't seem to be in any logical order either. The how-to part of the book is very good though.
11 of 11 people found the following review helpful
Format:Paperback
This is the second book of this title we have bought. We were so impressed with the one we had, that we bought one for out son as well! A brilliant little book that dispells fears and angsts you may have about making your own sausages. All is explained very clearly and with a sense of humour. sources of supply and extra information are also supplied. Very good value for money.
7 of 7 people found the following review helpful
By Allan Jones
Format:Paperback|Amazon Verified Purchase
A good little book ,just the job for sausage makers old and new,humourous well writen,wouyld recomend .
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2.8 out of 5 stars
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Most Recent Customer Reviews
5.0 out of 5 stars
easy and useful
great recipes and easy instructions,lots of different ways to add flavours and using cheaper cuts of meat,also you know whats in the sausages
Published 54 minutes ago by susan graves
3.0 out of 5 stars
pricey but good
I thought this was a bit pricey but I have used some of the guidelines and recipes and have enjoyed making sausages
Published 19 days ago by Derrick Parker
4.0 out of 5 stars
Great range of Recipes
Really good inspiration for trying new flavours, and also has a great introduction with useful advice in techniques and tricks.
Published 1 month ago by Rebecca
5.0 out of 5 stars
Sausages galore
Excelelnt book took some time to arrive, bur worthwhile waiting for. Has kept me amused for hours, making and eating sausages. Read more
Published 1 month ago by Fred Biro
4.0 out of 5 stars
Easy read
An interesting read with a mix of history and recipes, it can be opened at any point and there is soon something of interest.
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Published 1 month ago by B. G. Steadman
5.0 out of 5 stars
The Sausage Book
What a good book, even if you do not like the recipes the passages on the hygeine of making sausages was very helpful indeed.
Published 1 month ago by Honeybear 1
4.0 out of 5 stars
Good information
got this on kindle down load...good little book but get the book version not kindle. Cant wait to make some
Published 1 month ago by neil phillips
5.0 out of 5 stars
A really good foundation.
As a beginner in the world of sausage making I found this book both informative and eye opening in the methods and vast array of sausages that can be made. Read more
Published 2 months ago by Frederick Bennett
4.0 out of 5 stars
Interesting book.
I found the book quite interesting and informative, with no lack of ideas regarding fillings for sausages. Contains many recipes.
Published 2 months ago by Jack McGregor
5.0 out of 5 stars
Very helpful
The history of sausage making and all the back ground is very interesting and recipes look as though the will be very good.
Published 2 months ago by johnm
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