2024 the best sausage gravy recipe review

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For over 30 years, Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market. Now in its newly updated 4th edition, Rytek Kutas’s original text has been supplemented to include over ten new recipes and fresh, up-to-date information. Perfect for both novice and advanced sausage makers, Rytek guides you through every step of the process, from grinding, curing and seasoning to stuffing, smoking and drying. Explained like only a fellow sausage maker could, Great Sausage Recipes and Meat Curing takes the mystery out of a centuries-old tradition. Includes: Curing Meat, Smoking Meat, Natural and Synthetic Casings, Permissible Ingredients, Fresh Sausage, Smoked and Cooked Sausage, Specialty Loaves, Game and Specialty Meat, Dry Cured Sausage, Fish and Seafood, Canning, Opening a Sausage Kitchen With over a million satisfied readers, Great Sausage Recipes and Meat Curing can be found in kitchens around the world. About the author: Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family.

Publisher ‏ : ‎ The Sausage Maker; 4th edition (January 1, 2008)
Language ‏ : ‎ English
Paperback ‏ : ‎ 552 pages
ISBN-10 ‏ : ‎ 0578275228
ISBN-13 ‏ : ‎ 978-0578275222
Reading age ‏ : ‎ 10 years and up
Item Weight ‏ : ‎ 2 pounds
Dimensions ‏ : ‎ 9 x 6 x 1 inches
Reviewer: Ambre P
Rating: 5.0 out of 5 stars
Title: The best, most comprehensive, instructional sausagemaking book I have seen!
Review: Like many others I purchased this book because in large part the reviews I saw at Amazon.com. I have ground and used a wood fired smoker for years, but had never tried sausage making. I have been a member of a historical reenacting group (SCA), and wanted a book that had authentic recipes, but as my mother is a nurse (RN) I have a firm grounding in the need for strict food safety. There are plenty of books out there that will give you some good recipes but few have anything like the detailed instructions with explanation of the reasoning and the science behind the current safety beliefs/accepted rules of food safety. Also included are instructions and color pictures for each step in sausage making, enough maintenance for all the equipment I might to use, and an explanation of what ingredients purpose is. This information is about the first third of the book.The only qualification is that as MSG is known to cause brain cell damage, and I know someone who gets psychotic episodes when ingesting it (I am a witness) so why include it, so as to lessen the salt needed? Also I would never any potassium salt to anything as my mother is a retired nursing professor, and has heart problems (with a sensitive enough heart or meds you could have some real health incidents and not know why). I also know that I need not add soy because it's just in food to help prevent unsightly shrinkage (and increase the profits of the sausage maker) and as a filer, and If I want I have options with similar binding effects.The rest of the book contains a few various charts (meat cuts, how much do you get for various weights of casings natural or collagen or other various helpful tidbits. Mostly its all variations of sausages (the same sausage but fresh and with nitrates are different and have different preparation methods. there is a good breadth of types of recipes and even a few (blood sausage) that are really hard to get someone willing to sell you the ingredients.I cannot recommend this comprehensive book enough. It's not just another small thin book with some recipes and next to no explanations of why we should do things, and what ingredients/procedures are optional or absolutely must not be disregarded. This book is a thick tome of useful knowledge right up to the closing pages of the index. If you want to make sausage and need to know how to do it without risking death (from food poisoning/botulism) this is the book for you!Ambre'

Reviewer: Tony Huckabee
Rating: 5.0 out of 5 stars
Title: Must have for sausage making!
Review: Very detailed information on various types of meats and uses!

Reviewer: Wrong product sent
Rating: 5.0 out of 5 stars
Title: The author
Review: Soft back version

Reviewer: Bytemaster
Rating: 4.0 out of 5 stars
Title: Very Detailed Book On Sausage Making
Review: I am just getting started in sausage making and was looking for a guide for making sausage at home. After reading all the reviews here, I purchased this book. It is a fairly large volume and includes a lot of detail on equipment, meat selection, meat handling, spices, recipes and techniques. There are many recipes for most of the types of sausages that readers would be interested in. The batch sizes are pretty large for the home sausage maker but can be scaled. There is a lot of detail on smoking and smoking equipment. The reason that I gave this book 4 stars instead of 5 is that in my opinion, it is a bit too detailed for the average home sausage maker. Much of the book deals with details that a meat processor may need to know but not needed for the average home sausage maker that is only going to process a couple of pounds of meat at a time. That being said, the recipes are straightforward and should be easy enough for anyone to follow.

Reviewer: Jason davis
Rating: 5.0 out of 5 stars
Title: Gold standard
Review: This book was written when sausage was passed down from father to son . When a man traveled the world with just his integrity and handshake to learn the craft... I have tried 75+ Internet recipes to at best minimal results. This book and its wisdom has me turning out world class sausage from my homestead slaughter house. You absolutely will get consistent results from conyegar pre mix .... the general population will love it ( think freezer beef crowd) .... but if have a chef or that little shop that crushes it mindset.... dive in deep to this book

Reviewer: CARL F JOHNSON
Rating: 5.0 out of 5 stars
Title: Awesome book
Review: Great book for a beginner in sausage making.However page 178 has the Jalapeno Sausage recipe for 25 and 10lbs, the seasoning amounts seem incredibly high. 1 1/4 cup onion powder 1 cup paprika etc.. it seems like way to much. looking at different Jalapeno recipes i see similar ingredients but not near that level. any thought on this? has anyone made this particular jalapeno recipe? what was your results?thanks in advance

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great reference book with tons of great recipes. This is the sausage bible. Teaches the fundamentals of meat prep, the what's and the why's and answers technical questions about what ingredients do what in the sausage. Gives you excellent guidelines on how to come up with your own recipes. My only criticism is it uses some proprietary ingredients in certain recipes (ie: Fermento) that the author sells through his Sausage Maker business. I can't get this stuff anymore in Canada as they've stopped shipping into Canada to private citizens and I've had no luck getting it through their authorized distributors here, too small a quantity I guess. All in all though, this book is a must own for anyone making their own fresh sausage, air cured meats or smoked sausages.

Reviewer: Juliet Campbell
Rating: 5.0 out of 5 stars
Title:
Review: Recipes are a delight!

Reviewer: Paul whyte
Rating: 5.0 out of 5 stars
Title:
Review: This book is exactly what I was looking for to learn about sausage making. The book is full of knowledge about the processes of various meats and curing of meats that any person interested in getting started or even the experienced would find very informative. This book is full of some great recipes and advice that I will continue to use throughout the future years I plan on making sausage and cured meats of various kinds. I would recommend this book to the beginner and to the experts who want to increase their knowledge in the art of sausage making and curing of meats.

Reviewer: MarkZ
Rating: 5.0 out of 5 stars
Title:
Review: Great book with lots of useful advice, wanting to make some homemade sausages It contained information on recipes, preparation and techniques for making sausages. In addition lots of information on home production of other meats.

Reviewer: DK
Rating: 5.0 out of 5 stars
Title:
Review: My wife is an accomplished cook but we've just got into sausage making with some limited success. This book is extremely helpful, very good health & safety (food handling) sections, Super recipes, very comprehensive & well researched. A very good buy we look forward to trying some of the recipes. Covers all aspects of sausage making wet, dry, smoked... you name it it's covered. Not a cheap book but you won't be disappointed.