The Sausage Book

Purchased as I’m going to start eating less purchased processed foods, 1/2 the book is taken up with the history and preparation of work area and tools, I didn’t buy the book for this but I’m so glad it’s in there and have found it so interesting and it’s such valuable information I never knew I needed. The 2nd 1/2 is full of delicious recipes from the most basic to a bit more adventurous which I shall endeavour to work towards. Really pleased with this purchase.

It's a book about sausages, some really nice recipes and a great gift for a sausage lover.

This book is a present for someone who is keen to have a go at making his own sausages. He said the book is very interesting and informative and there is a lot of emphasis on the hygiene with reference to the meat content. He was pleased with the gift and I am absolutely certain he wasn't just saying that to please me!!! I'm sure this book will encourage him to have a go at making some sausages.

We have already made dozens of our own sausages thanks to this book and the company they recommend. We buy two large shoulders of pork from Sainsbury’s and it takes the two of us about 3 to 4 hours to sterilise everything, make the sausages, freeze them in sixes and clean up. I think it will get faster because we are still getting the hang of it. The book has many good recipes which work well it seems. We got the skins, salt, rusk and herbs and spices from Weschenfelder. We have a kenwood and bought the sausage and mincer attachment for it. You will need some large buckets or tubs for sterilisation of the equipment and some steel bowls for the mixing and handling of the raw meat and sausages. A good board and knife for the cutting of the meat are also needed. The homemade sausages with no preservatives taste amazing. There is no stickiness because there is no sugar. The skins are crispy and thin. You cannot beat this unless you have a local butcher who will tell you what is in their sausages. They only last for 3 days in the fridge without preservatives so we freeze most of them. We now have three types of amazing sausages in our freezer.

The recipes are not very imaginative and the writing is a bit pompous and patronising. It does however have lots of useful information for "newbies" (his term) like me. I just expected much more considering the prior reviews

Looks like a banger of a book.

I decided to try my hand at sausage making some six months ago, not having had any experience before. This book was absolutely invaluable in getting me started, and now, with its collection of recipes, is still proving its worth. Written in a very lightweight and humourous style, I read the whole thing in one afternoon before I started and immediately felt like an expert. It gave me the confidence to just simply do it! If you're a complete novice thinking of turning your hand to sausage making, I can't recommend this book highly enough.

I bought this at the same time as my sausage maker/ mincer. It is a handy book to have. My first 2 batches did not have enough salt. Once the book arrived I was able to use the tried and tested recipes to get the quantities right and I haven't looked back. I have used the basic recipes and altered them to make Pork and red pepper, and pork and chilli sausages both of which are very nice. For the red pepper ones I just doctored the pork and sun dried tomato recipe though that one is also lovely. This is a good little book to have for reference and will save you a lot of wasted batches.