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Rating: 
Summary: I've Used this Book for Years
Review: As a professional chef, I have taught sausage making and charcuterie to students and other professionals throughout the U.S. This is the book I use for reference. It is easy to follow and very comprehensive. I like the fact that Rytek is a second generation cuiseur-de-chair and draws his knowledge from practical experience. The resources in his book are from his mail-order house- "The Sausage Maker" in Buffalo, N.Y which carries everything you could imagine to make any kind of sausage.
Rating:
Summary: Absolutely, THE best!
Review: His book is excellent. As the previous reviewers indicated, I also give him many thumbs up. Now - what are you waiting for? Order the book and enjoy what you make! You will NOT find a book full of pretty color pictures - what you will find is a book loaded with important step-by-step instructions. ...And if you are not into sausage making -you must know a relative who is. Buy it for them in that case!
Rating:
Summary: Absolutely, THE best!
Review: His book is excellent. As the previous reviewers indicated, I also give him many thumbs up. Now - what are you waiting for? Order the book and enjoy what you make! You will NOT find a book full of pretty color pictures - what you will find is a book loaded with important step-by-step instructions. ...And if you are not into sausage making -you must know a relative who is. Buy it for them in that case!
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Summary: You can get a better deal....
Review: If you will go to http://www.sausagemaker.com you can buy this book 3rd edition brand new for $29.95 and the book with DVD for $39.95. I paid what everyone was asking here on Amazon as a used book, it's insane what they are asking for...over $100. I did not do enough research, save yourself some money, unless you are looking for a vintage gift, first edition, buy it from the source. This book is fantastic and the best resource for this topic. If anyone knows where you can get food grade sodium acetate though, please share your knowledge. Thanks!
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Summary: I've Used this Book for Years
Review: More than a cookbook, sausage guru Rytek Kutas gives the background information important for processing and curing meats. Since meat curing is potentially a dangerous undertaking, it is important to have the facts at one's disposal. Kutas was a professional sausage maker for years and learned his lessons the hard way. The book is written simply in the authors voice--you will get to know the author and you will be educated. Since reading this book, I have read other sausage making books that suggest salt peter (gunpowder) and citric acid are acceptable cures. Simply, they are not. Had I not read this sausage making book first, my family would probably be dead.
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Summary: THE Definitive Sausage-Making Guide
Review: More than a cookbook, sausage guru Rytek Kutas gives the background information important for processing and curing meats. Since meat curing is potentially a dangerous undertaking, it is important to have the facts at one's disposal. Kutas was a professional sausage maker for years and learned his lessons the hard way. The book is written simply in the authors voice--you will get to know the author and you will be educated. Since reading this book, I have read other sausage making books that suggest salt peter (gunpowder) and citric acid are acceptable cures. Simply, they are not. Had I not read this sausage making book first, my family would probably be dead.
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Summary: Great book but skip the video!!!
Review: This is definitely the definitive book on sausage making. The explanation of how cures work and what they are for is worth the price of the book. I haven't found this information anywhere else. Add all of the other details on every possible aspect of home or professional sausage making and the book becomes a bargain! Several hints on working with the recipes: 1) I like to increase the spices from the proportions listed. Mix and then fry a bit and adjust thhe spices until you get the taste you want. 2) You can leave out the more exotic, "professional" ingredients such as soy protein concentrate. 3) You also might want to cut the recipes down. The smallest quantity the recipes are for is 10 pounds. I usually make 5 pounds at a time. If you are just starting out in sausage-making, this should be the first book you buy. There is an accompanying video that Kutas produced that is also a tremendous help.
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