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[Bar-B-Lew]

Anyone have any recommendations for a book on how to make your own sausage that has good instructions and recipes?  I am primarily interested in italian sausage (sweet, hot, mild) and polish sausage...maybe kielbasa.  I would like to read about it this winter to then get the equipment and supplies necessary to give it a shot this spring.

[Free Mr. Tony]

I reccomend this book with slight reservations.

https://www.amazon.com/gp/aw/d/1452101787/ref=mp_s_a_1_1?ie=UTF8&qid=1516637496&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=ryan+farr+sausage

I mentioned this on pelletheads, and it was met with some resistance. I guess there is some terminology that was used in the book that experienced sausage makers said was incorrect. There have also been some conversion issues that people have pointed out online. Like the grams not matching the tsp conversion, etc. So take that for what it's worth.

What I can say is that the illustrations and descriptions of the steps involved in making sausage are the best I've seen. I've also made several really good sausages from this book. I've read probably 20 plus sausage books at this point, and the process out of this book is what I use most often. I've learned bits from others, but I picked up the most from this one.

[Free Mr. Tony]

The polish and Italian sausage recipes from the above book are still in my regular rotation. I add roasted jalapeno and cheddar to the polish sometimes, and they are great.

[Bar-B-Lew]

I had placed that one in my wish list last night.  Thanks FMT.

[Free Mr. Tony]

This is another I really enjoyed. It's a little more advanced with things like mortadella, capicolla, and dry cured meats.  Not sure where you are in your knowledge process, but I would say this is a little more advanced than a beginner book. They do explain the processes, but in much less detail than the previously mentioned book. Definitely a nice read of you are into this subject though.

https://www.amazon.com/gp/aw/d/1607747014/ref=mp_s_a_1_1?ie=UTF8&qid=1516647815&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=olympia+provisions+cookbook&dpPl=1&dpID=61SsilN5eXL&ref=plSrch

This one has some very nice charts for a base recipe, then what to add if you want it to be "x" type of sausage. Also has a killer Hot links recipe, which I believe is on this site somewhere that I posted.

https://www.amazon.com/gp/aw/d/1607743434/ref=mp_s_a_1_1?ie=UTF8&qid=1516648294&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=in+the+charcuterie&dpPl=1&dpID=51Ovw-68GcL&ref=plSrch

Some good process info in here, but I haven't tried the recipes. They looked pretty basic, but sometimes that's surprisingly good. Some of the best I've made are just pork, salt, pepper, and garlic.

https://www.amazon.com/gp/aw/d/1579655270/ref=mp_s_a_1_1?ie=UTF8&qid=1516648497&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=meat+hook+book&dpPl=1&dpID=615m1M8LKPL&ref=plSrch

Not sure how good your local library is, but all these can be found in mine in case you want to check them out before taking the plunge.

[Bar-B-Lew]

Have you ever read this one?  If so, what were your thoughts?  LEM sells this on their site so I was considering it too.

https://www.amazon.com/dp/1612128696/_encoding=UTF8?coliid=I224RSP2I69D6B&colid=3I53WEIYV2Q83&psc=0

[Free Mr. Tony]

Have you ever read this one?  If so, what were your thoughts?  LEM sells this on their site so I was considering it too.

https://www.amazon.com/dp/1612128696/_encoding=UTF8?coliid=I224RSP2I69D6B&colid=3I53WEIYV2Q83&psc=0

Yes. I didn't recommend because I haven't tried any recipes. I do have a handful of them bookmarked though. They do have two different kielbasa recipes which looked pretty good. I know that was in your original interest.

[Bar-B-Lew]

Have you ever read this one?  If so, what were your thoughts?  LEM sells this on their site so I was considering it too.

https://www.amazon.com/dp/1612128696/_encoding=UTF8?coliid=I224RSP2I69D6B&colid=3I53WEIYV2Q83&psc=0

Yes. I didn't recommend because I haven't tried any recipes. I do have a handful of them bookmarked though. They do have two different kielbasa recipes which looked pretty good. I know that was in your original interest.

Anything different related to instructions, process, equipment, etc. than the first book you recommended?  That one will be on my doorstep on Wednesday.

[ZCZ]

PM Lothar.  He seems to have sausage pretty well down.

[Free Mr. Tony]

Have you ever read this one?  If so, what were your thoughts?  LEM sells this on their site so I was considering it too.

https://www.amazon.com/dp/1612128696/_encoding=UTF8?coliid=I224RSP2I69D6B&colid=3I53WEIYV2Q83&psc=0

Yes. I didn't recommend because I haven't tried any recipes. I do have a handful of them bookmarked though. They do have two different kielbasa recipes which looked pretty good. I know that was in your original interest.

Anything different related to instructions, process, equipment, etc. than the first book you recommended?  That one will be on my doorstep on Wednesday.

Not especially, no. Alot of books have you season the meat before grinding, and do a double grind. The one you asked about has some of that in there, but not all the recipes. I like mixing in the spices afterward. Less mess, and haven't noticed any flavor difference. Mostly prefer a single fine grind. There are some that I do differently if I'm looking for a certain texture.

The illustrations in Ryan farrs book are really what set it apart in that aspect. Let me know what you think.

One of best tips I got on pelletheads when I started messing with it was from I believe papa Tom. He told me to use diabetic lancets to do the pricking. They work great. I've had the same box since I started several years ago.

[GW208]

The Sausage Maker is a good resource for sausage making equipment and info also. We have their 5 pound stuffer and it works like a dream.

https://www.sausagemaker.com/sausage-making-books-s/1947.htm

[Darwin]

I like these from Rytek Kutas and Stanley Marianski.
https://www.amazon.com/gp/product/0025668609/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/Polish-Sausages-Authentic-Recipes-Instructions/dp/0982426720/ref=la_B001JRXURI_1_6?s=books&ie=UTF8&qid=1516673778&sr=1-6

https://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739/ref=la_B001JRXURI_1_1?s=books&ie=UTF8&qid=1516673778&sr=1-1

[GrillinGlen]

The lancet recommendation cracks me up, wife's been diabetic since 83, one year after we got married, I wish i had a list of every thing that I've used them for.  They are the best thing ever for getting out slivers.

[kruz805]

I have been using this one for sausage making.  I would only recommend that you reduce the amount of salt to 13 g instead of 18 g in most recipes.  This is only a recipe book with some info on making sausage.  If you have made sausage then this is more than enough info.

These are the same or refined recipes from Stanley's website:
https://www.amazon.com/Greatest-Sausage-Recipes-Stanley-Marianski/dp/0990458652/ref=la_B001JRXURI_1_4?s=books&ie=UTF8&qid=1516735426&sr=1-4

[KeithG]

+1 on the Rytek Kutas book.  To me that is the bible when it comes to sausage making.  You can also get most of the sausage seasonings in the book premixed from the Sausagemaker.  I have used several of their seasonings and am very satisfied. Get most of my supples and equipment from them as well. I have no affiliation with them other than being a satisfied customer of both their retail store in Buffalo and the website.