Books about Sausages from Amazon.com

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..
Price: $20.73 [Notify me when price goes down.]

Readers who fell in love with Precious Ramotswe, proprietor of The No. 1 Ladies’ Detective Agency, now have new cause for celebration in the protagonist of these three light-footed comic novels by Alexander McCall Smith. Welcome to the insane and rarified world of Professor Dr. Moritz-Maria von Igelfeld of the Institute of Romance Philology. Von Igelfeld is engaged in a never-ending quest to win the respect he feels certain he is due–a quest which has the tendency to go hilariously astray.

In The Finer Points of Sausage Dogs, Professor Dr. Von Igelfeld is mistaken for a veterinarian and not wanting to call attention to the faux pas, begins practicing veterinary medicine without a license. He ends up operating on a friend’s dachshund to dramatic and unfortunate effect. He also transports relics for a schismatically challenged Coptic prelate, and is pursued by marriage-minded widows on board a Mediterranean cruise ship..
Price: $3.93 [Notify me when price goes down.]

The Art & Secrets of Making Fermented Sausages Revealed!

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.

Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions..
Price: $17.77 [Notify me when price goes down.]

230 sausage-making recipes from around the world, including tips on equipment and techniques .
Price: $14.18 [Notify me when price goes down.]

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures..
Price: $44.53 [Notify me when price goes down.]

Written by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: "What do I do with all this deer burger?" With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you'll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds..
Price: $7.64 [Notify me when price goes down.]

Polish Government Secret Sausage Recipes!

In 1945 someone in the newly organized Polish government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of meat products and sausages was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Then in 1964 the Polish Government issued the final version that covered 84 meat products and 119 sausages. Those manuals reserved for internal use only helped to create the best meat industry that ever existed anywhere and this standardization allowed Poland to produce sausages of high and consistent quality. They were not written by restaurant cooks or college students, but by the best professionals in meat science the country had. The recipes presented in this book come from these manuals and they were never published before. These are recipes and production processes of the products that were really made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland today..
Price: $17.77 [Notify me when price goes down.]