Top positive review
14 people found this helpful
The definitive sausage maker's guide
on 26 November 2012
Having been disappointed by other books on the subject, I ordered this. My interest was primarily in fresh sausages, but this book covers a huge breadth of fresh, cooked, and dried, smoked and unsmoked, and every possible ingredient from all around the world. We've branched out from simple British bangers, but we've not yet covered a fifth of what this book has to offer.
It has two great strengths. Half of the book is dedicated to explaining not just how to make the different types of sausage, but why the techniques work. That means that you understand what you're doing, and can confidently make changes in formulations or processes to create your own delicious recipes.
But it also includes a great number of recipes which are meticulously set out. The ones that we've tried work brilliantly (Swedish potato sausage, anyone?) but are also a very sound basis for experimentation.
It covers bacon, hams, brawn, and other preserved meat too. We've cured hams successfully in the past, and this book has inspired us to try again.
Although it's not meant as a simple introductory book, it's perfectly suitable for a beginner, particularly one who is prepared to skip some of the more technical explanations at first. My one criticism of it as a beginner's book is that the first chapter, on the "Principles of Meat Science" is fairly heavy going. If you're new to the game, go straight on to chapter 2!