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The Complete Idiot's Guide to Sausage Making: Techniques and Recipes for Home-Fresh, Delicious Sausage
• Features sixty-five recipes for all meats including game and seafood
• Also includes delicious recipes for vegetarian sausages and homemade condiments
• Also includes delicious recipes for vegetarian sausages and homemade condiments
256 pages, Paperback
First published February 7, 2012
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July 11, 2025
More Sausage Fun!
The summer is a great time to share some time with family, friends, a glass, and, well, sausages. There are many types, many flavors, and lots of types of sausage to enjoy. Brats, wieners, chicken and spinach, Sicilian, or that work horse around here, Italian – spicy or mild. But you don’t have to stop there. Especially if you make your own.
A great book – yes, great – that has many useful tips on sausage making is The Complete Idiot's Guide to Sausage Making. The authors, Jeff King and Jeanette Hurt have done a great job of compiling recipes, hints, techniques, and many different types of sausage – well you could spend months trying them all. What fun!
Frankly, the book has been on my GoodReads reading list for months – maybe years. You see, we were looking for a certain type of recipe – my sausage maker and I, and I picked up this book. Scanned and read. Gave some ideas, led to some discussion, and finally, I decided to finish reading it.
The good news is that you don’t have to read it all to get loads of great information and value from this book. It has sections, including:
• Getting started
• Supplies and equipment
• Safety
But it also has recipes and tips for lots of different kind of sausage including:
• German
• Italian
• Polish
• Spanish and Latin
• Exotic
• Sicilian sausage
• Greek Loukaniko Sausage
• Spanish Chorizo
• Mexican Chorizo
• Argentinian Chorizo
• English and American Sausages
Now, we specialize in Italian – and while I won’t give you our recipes – I will say that their recipe does a good job. Although avoid, if you can, the all-spices and do pick and choose your spice combinations. You are the crafter, after all!
Now, why make your own sausage? Well, reasonable sausage makers are harder and harder to find. The mass-produced kind is okay – but it is mass produced. I, for one, don’t trust it as much. While eating less meat, I do want to respect the meat that I am eating.
You should keep it simple, simplify (KISS). That means you keep your approach to making and cooking the sausage as basic as possible. Stick to salt, spices, and the grind of the meat to give you the results that you want.
The importance of proper sanitation is critical. Really. You don’t want to get sick nor make others sick because of poor sanitation habits. Ensure that hands, fingernails, hair, and work areas are all clean. Double check. Use vinegar on work areas. Keep your meat fresh, and cool. That is why if you are making sausage in the summer, small batches are a must.
Linking it up is great. But there are plenty of recipes that linking is not only unnecessary but frankly a waste of time, energy, and money. Consider – burgers, galettes, brochettes, tacos, and chilis that can all be made with your sausage meat that do not need casings.
If you are not ready to make your own sausage, get your sausages from a provider that you trust. Discuss your likes and wants. Good sausage is worth a premium, will help to make your event memorable, and is still very affordable and doable.
Happy reading; happy making; happy tasting, and buon appetito!
Lino Matteo ©™
Twitter @Lino_Matteo
https://linomatteo.wordpress.com/2025...
https://linomatteo.wordpress.com/2025...
#Food #FoodieFriday #Cucumbers #Montreal #BusinessEnglish #LinoMatteo #BBQ #Barbecue #Sausage
The summer is a great time to share some time with family, friends, a glass, and, well, sausages. There are many types, many flavors, and lots of types of sausage to enjoy. Brats, wieners, chicken and spinach, Sicilian, or that work horse around here, Italian – spicy or mild. But you don’t have to stop there. Especially if you make your own.
A great book – yes, great – that has many useful tips on sausage making is The Complete Idiot's Guide to Sausage Making. The authors, Jeff King and Jeanette Hurt have done a great job of compiling recipes, hints, techniques, and many different types of sausage – well you could spend months trying them all. What fun!
Frankly, the book has been on my GoodReads reading list for months – maybe years. You see, we were looking for a certain type of recipe – my sausage maker and I, and I picked up this book. Scanned and read. Gave some ideas, led to some discussion, and finally, I decided to finish reading it.
The good news is that you don’t have to read it all to get loads of great information and value from this book. It has sections, including:
• Getting started
• Supplies and equipment
• Safety
But it also has recipes and tips for lots of different kind of sausage including:
• German
• Italian
• Polish
• Spanish and Latin
• Exotic
• Sicilian sausage
• Greek Loukaniko Sausage
• Spanish Chorizo
• Mexican Chorizo
• Argentinian Chorizo
• English and American Sausages
Now, we specialize in Italian – and while I won’t give you our recipes – I will say that their recipe does a good job. Although avoid, if you can, the all-spices and do pick and choose your spice combinations. You are the crafter, after all!
Now, why make your own sausage? Well, reasonable sausage makers are harder and harder to find. The mass-produced kind is okay – but it is mass produced. I, for one, don’t trust it as much. While eating less meat, I do want to respect the meat that I am eating.
You should keep it simple, simplify (KISS). That means you keep your approach to making and cooking the sausage as basic as possible. Stick to salt, spices, and the grind of the meat to give you the results that you want.
The importance of proper sanitation is critical. Really. You don’t want to get sick nor make others sick because of poor sanitation habits. Ensure that hands, fingernails, hair, and work areas are all clean. Double check. Use vinegar on work areas. Keep your meat fresh, and cool. That is why if you are making sausage in the summer, small batches are a must.
Linking it up is great. But there are plenty of recipes that linking is not only unnecessary but frankly a waste of time, energy, and money. Consider – burgers, galettes, brochettes, tacos, and chilis that can all be made with your sausage meat that do not need casings.
If you are not ready to make your own sausage, get your sausages from a provider that you trust. Discuss your likes and wants. Good sausage is worth a premium, will help to make your event memorable, and is still very affordable and doable.
Happy reading; happy making; happy tasting, and buon appetito!
Lino Matteo ©™
Twitter @Lino_Matteo
https://linomatteo.wordpress.com/2025...
https://linomatteo.wordpress.com/2025...
#Food #FoodieFriday #Cucumbers #Montreal #BusinessEnglish #LinoMatteo #BBQ #Barbecue #Sausage
Displaying 1 of 1 review